- 1 cup rice (short grain, sushi, and Arborio work best)
- 5 cups Silk Almond Nog Pumpkin Spice
- 1/3 to 1/2 cup granulated sugar
- In a large sauce pan add the rice and Silk Almond Nog Pumpkin Spice . Bring to a slow boil over medium heat, stirring often. When the rice starts to simmer, add the lesser amount of sugar, stir to combine, and reduce to medium-low and continue to gently simmer.
- Let the mixture cook, uncovered, for 30-45 minutes, stirring often, until the liquid is absorbed and the rice is tender. Do a little taste test and see if you'd like to add a little more sugar or not. If yes, add the sugar and stir to combine.
- Remove from the heat, add a lid to the pan, and let the rice rest for 10 minutes before serving. You can serve this with a dash of cinnamon if you like.
If your liquid evaporates and cooks into the rice faster than the rice cooks, just add a splash (about a 1/2 cup) more of the Silk Almond Nog Pumpkin Spice and continue cooking.
Stirring often not only keeps the rice from sticking but it aids the thickening and adds creaminess to the texture. Stir lots.
If you like a thinner rice pudding, add another splash of the Silk Pumpkin Pie Spice Almond Nog after the resting period and stir to combine. If you like it nice and thick, it should be just perfect for you.
Pumpkin Spice not your thing? I think that using any of the Silk Nogs would work really well in this recipe.
- Serving Size: Serves 4-6