Combining two of my favourite desserts this is a really easy way to make a rice pudding more decadent.
Ingredients
60g Pudding rice
750ml Almond milk
10g Sugar
1 tsp Almond essence
Amarena cherries
Almonds (flaked or whole)
Method
Add the rice, almond milk and sugar to a saucepan
Gently simmer and cook for about 30 minutes, adding more milk if needed, stir occasionally so it doesn't catch on the bottom
The rice should be cooked just past al dente but not too soft so it’s overcooked
Add the almond essence then pour into a bowl and finish with Amarena cherries and toasted almonds