Non-Spicy Rice Pudding with Almond Milk
White rice simmered slowly in almond milk until thick and pudding-like, sweetened lightly with honey and a whisper of vanilla.
Rice pudding doesn't need much dressing up to feel special, and this version keeps it deliberately plain — just rice, almond milk, and a touch of honey simmered low and slow.
Every spice here is used sparingly or skipped outright, which is what makes this fit an ulcer-friendly plate: the cinnamon is optional and light, there's no nutmeg or citrus zest competing for attention, and the almond milk keeps things dairy-light if regular milk doesn't sit well. The long, slow simmer breaks the rice down until it's soft enough to barely need chewing, which is part of what makes a dish like this comfortable when your stomach wants simple food.
Serve it warm right off the stove, or let it chill in the fridge for a cool, custardy version later.
Ingredients
- 1/2 cup white rice — washed
- 2 cups unsweetened almond milk — or low-fat dairy if tolerated
- 1 cup water
- 2 tbsp honey or maple syrup — natural sweetener, optional
- 1/2 tsp vanilla extract — optional, for flavor
- 1/4 tsp cinnamon — optional, very light – skip if sensitive
- A pinch of salt — optional
Instructions
- 1In a saucepan, combine rice, almond milk, and water. Bring to a gentle boil.
- 2Reduce heat to low, cover, and simmer for 20–25 minutes, stirring occasionally.
- 3Once rice is soft and mixture is creamy, stir in honey/maple syrup and vanilla.
- 4Cook uncovered for another 3–5 minutes until pudding-like consistency is reached.
- 5Remove from heat and allow to cool slightly.
- 6Sprinkle lightly with cinnamon if desired.
- 7Serve warm or chilled.