German Rice Pudding
This incredibly creamy German rice pudding is an excellent meal-prep staple that makes a nourishing breakfast, easy snack, or simple dessert.
Servings: 4 servings
Calories: 348kcal
Ingredients
- 1 cup arborio rice rinsed
- 2 cups milk
- 1 cup water filtered
- 1 tbsp almond butter smooth, optional
- 1/2 cup brown sugar
- 1 pinch salt
- 2 tsp vanilla extract
- 1 tsp ground cinnamon optional
Toppings
- 4 tsp maple syrup optional
- 4 tbsp slivered almonds optional
Instructions
- Add the arborio rice to a colander and rinse it with cold water.1 cup arborio rice
- Add all ingredients to a large pot and thoroughly combine them. Choose a heavy-bottom pot to prevent it from burning easily.1 cup arborio rice, 2 cups milk, 1 cup water, 1 tbsp almond butter, 1/2 cup brown sugar, 1 pinch salt, 2 tsp vanilla extract, 1 tsp ground cinnamon
- Bring the mixture to a boil and reduce the heat down to a gentle simmer. Keep an eye on the milk while you're bringing it up to temperature to prevent the milk from boiling over.
- Cook the rice pudding for 40 minutes until the rice is softened. Stir it every 5 minutes to make sure it doesn't burn at the bottom of the pot. Rice pudding thickens over time so don't be alarmed if it is a bit liquid after the cooking time. If the pudding is too thick, simply add more milk.
- Remove the pot from the stove and let it cool down for 15 minutes. It will continue to cook and absorb the oat milk so don't be alarmed if it seems too liquid.
- Serve it with a topping of your choice. A generous serving of maple syrup, slivered almonds, and some more cinnamon are my favorite. Enjoy!
Notes
Storage: You can store cooked rice pudding in an airtight container in the fridge for up to 4 days. Simply add some extra milk before reheating it on the stove or the microwave as it thickens over time. To freeze the pudding, add it to a large freezer-proof container or divide it up in single serves. You can store rice pudding in the freezer for up to 3 months. Simply defrost them at room temperature before reheating them.
Variations: Add 1/4 cup of raisins or chopped dates plus some orange zest to the pudding while cooking for some extra sweetness. To spice it up substitute the cinnamon with my chai spice mix.
Nutrition
Calories: 348kcal | Carbohydrates: 54g | Protein: 8g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 15mg | Sodium: 70mg | Potassium: 348mg | Fiber: 2g | Sugar: 38g | Vitamin A: 200IU | Vitamin C: 0.02mg | Calcium: 225mg | Iron: 1mg
