*This post may contain affiliate links, please see my disclosure here. Thank you for your support!
Last Saturday, I woke up in the mood for something sweet and comforting for breakfast. I knew I would be teaching class in just a few hours though and would be having a more indulgent evening. So I wanted something that would fuel me, and not be too overly indulgent or sugary. I decided to go with a rice pudding. The blueberries and almond milk added a nice sweetness, so I ended up only using a small amount of sugar. The almond butter in this recipe makes it thick and creamy. Even the hubs loved this recipe, and he is not normally a rice pudding fan. This recipe is vegan as written, but please feel free to sub in another type of milk if preferred.
Blueberry Almond Butter Rice Pudding
Makes about 6 servings
- 1 cup rice (I used white, I think brown would also work well)
- 4 cups almond milk (plus extra, as needed)
- 1/3 cup brown sugar
- pinch of salt
- 1 cinnamon stick (or ground cinnamon)
- 2 heaping tablespoons Almond butter
- 1/2 cup blueberries (fresh or frozen)
Directions: Add rice, almond milk, brown sugar, salt and cinnamon stick (or a generous sprinkle of ground cinnamon) to a pot. On high, bring to a boil. Once at a boil, reduce to a simmer and cover. Cook according to rice directions (probably about 20-25 minutes), until rice is tender and liquid is mostly absorbed. Remove cinnamon stick. Add almond butter and additional almond milk (if needed), stir until combined. Add in blueberries. If using frozen blueberries, continue to warm on the stove (on simmer) until berries are defrosted. Optional, serve with an almond butter drizzle and additional blueberries.
What are your favorite comfort foods? My grandma makes the best rice puddings and it is one of my favorite sweet comfort foods.
Hope you have a great day!