Rice pudding is one of my fave foods ever – it is a complete bowl of comfort food, I could eat it anytime! This is an adapted version from the latest Slimming World magazine issue. The original recipe was coffee and walnut but I didn’t have any walnuts at home so made it with almonds instead. My recipe is slightly higher in syns as I used dark chocolate flavoured almond milk instead of the unsweetened almond milk the original recipe states. But having said that, the extra syns are totally worth it as it makes this rice pudding even more indulging!
You will love this if you love coffee and dark chocolate, it is such a perfect combination.
Serves: 4
Syns: 5
Time Taken: just over 2 hours
Difficulty: Easy
Coffee & Almond Rice Pudding
Ingredients
- 120g dried pudding rice
- 500ml Alpro Dark Chocolate Almond Milk
- 2 tsp vanilla extract
- 4 tbsp. Beanies Amaretto flavour brewed coffee
- 3 tbsp. sweetener
- 350ml water
- 20g almonds, roughly chopped
Method
Pre heat your oven to gas mark 2. Mix the pudding rice with the almond milk, vanilla extract, coffee, sweetener and water in a deep baking dish.
Cover with foil and bake for 1 1/2 hours. Stir, then re-cover with the foil and bake for a further 30-40 minutes, or until the rice is tender and creamy.
Divide the rice pudding between 4 bowls and top each with a quarter of the chopped almonds.