This healthy rice pudding recipe is naturally sweetened and yields the most creamy and wholesome dessert. It's easy to customize and perfect for the cooler months.
In a small saucepan, add the rice, almond milk, and maple syrup. Place it over medium heat and bring it to a simmer.
Once simmering, reduce the heat to low, cover the saucepan, and simmer for 25 minutes, stirring occasionally.
Just before it's ready, microwave the diced apple with cinnamon and a splash of water for 1-2 minutes, until the apple softens.
Remove the rice pudding from the heat, serve in bowls, and top with the apple mixture.
Notes
TO STORE. Store the pudding in an airtight container in the refrigerator for four to five days.TO FREEZE. Transfer the leftover rice pudding to freezer-safe bags, flatten out, and freeze for up to three months. To thaw, defrost in the microwave on defrost mode or in the refrigerator overnight.