vanilla and almond rice pudding

  • 1 cup (200g) arborio rice
  • 1 litre almond milk 
  • ⅔ cup (150g) caster sugar 
  • 1 vanilla bean, split and seeds scraped 
  • maple syrup and double (thick) cream, to serve
  1. Place the rice, almond milk, sugar and vanilla bean and seeds in a large saucepan over high heat and bring to the boil. Reduce heat to low, cover and cook, stirring occasionally, for 12–15 minutes or until the rice is tender. 
  2. Allow to stand for 5 minutes then remove the vanilla bean. Serve with maple syrup and double cream. Serves 4.
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