Spanish Almond Milk Rice Pudding Bowl with Fig & Pistachio

Low Fat

A 560-calorie Breakfast recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 1/2 cup (90g) short-grain rice (e.g., Arborio or pudding rice)
• 2.5 cups (600ml) unsweetened almond milk
• 2 tbsp (30g) granulated sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 1/4 tsp orange blossom water (optional, for Spanish flair)
• 2 medium fresh figs (about 100g total), quartered
• 2 tbsp (20g) shelled pistachios, roughly chopped
• Pinch of ground cinnamon for garnish

Instructions

1. Prep: Rinse the rice under cold water until the water runs clear. Quarter the fresh figs and roughly chop the pistachios.
2. Combine the rinsed rice, almond milk, sugar, 1/2 tsp ground cinnamon, vanilla extract, and orange blossom water (if using) in a medium saucepan.
3. Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Cook, stirring frequently to prevent sticking, for 20-25 minutes, or until the rice is tender and the pudding has thickened to your desired consistency.
4. While the pudding cooks, toast the chopped pistachios in a dry pan on the hob over medium-low heat for 2-3 minutes until fragrant. Watch carefully to prevent burning.
5. Divide the warm rice pudding evenly into two serving bowls.
6. Arrange the quartered fresh figs and toasted pistachios on top of each bowl.
7. Dust lightly with a pinch of ground cinnamon before serving.