I love browsing specialty food or grocery stores. There is a Mediterranean one we especially love to frequent. My favorite discoveries so far include labneh, za’atar, sumac, different kinds of flat breads and a variety of flavored syrups. Our favorite is sweet rose syrup. It reminds us of home and the simple days of childhood. If you’ve never had rose-flavored milk, you are missing out on some seriously good stuff.
To mix things up, we decided to try out a new flavor this time. So we came home with almond syrup. You know how sometimes, you have absolutely no idea what to expect when trying something new, wondering if you made a bad choice after all. Well, it seemed like we did… sort of! I didn’t know almond oil has a slightly bitter after-taste. I was expecting a gorgeous scent and sweetness along the lines of the rose syrup. Alas, it was not to be.
Almond flavoring is an acquired taste, it seems. Or maybe I was not using it right. I decided to try it like an extract and add a tiny bit to desserts for a subtle almond flavor. Let me tell you, I am a vanilla gal through and through. It wasn’t as easy as simply swapping out the vanilla for almond in everything. So I did some thinking and decided to start with a simple almond infused rice pudding.
Nothing fancy here. Just creamy, delicious, old-fashioned rice pudding. I used medium-grained white rice, whole milk, sweetened condensed milk and a few plump golden raisins.
I did not use any sweet spice like cinnamon, cardamom or nutmeg. Just a touch of the almond syrup towards the end for a mild, nutty flavor and scent. And of course, I topped it with chopped almonds.
It was absolutely delicious.
The grains of rice cooked to perfection, melded wonderfully with the milk, thickened and sweetened delicately.
Rice pudding is almost like Indian kheer, but definitely thicker with more rice than milk in it. Usually, a beaten egg is added for a custard-like texture, but I skipped it.
It is creamy goodness in a bowl. On to the recipe now.
ALMOND FLAVORED CREAMY RICE PUDDING
You will need:
- Rice – 1 cup, washed and drained
- Water – 1 1/2 cups
- Whole milk – 3 cups, divided
- Sweetened condensed milk – 1/2 cup or slightly less
- Salt – a pinch
- Butter – 1 tbsp
- Golden raisins – a small handful
- Almond extract or syrup – 1/2 – 1 tsp (depending on how strong the flavor is)
- Almonds – a small handful, chopped
How to:
- Gently boil the water and 1/2 cup milk in a deep pan. Add rice, turn heat to low, cover and cook the rice.
- When rice is cooked, add the rest of the milk and simmer for 20 minutes or so, till rice is very soft and pudding is thickened. Gently mash some of the rice with the back of a wooden spoon and mix well.
- Now add sweetened condensed milk as per your taste. (I added just under half cup, you can add more if you like a sweeter pudding). Add a pinch of salt, mix well and remove from heat if the consistency is to your liking. If it is runny, simmer for some more time. If it is too thick, add a few tablespoons of milk and heat thoroughly.
- Once done, mix in the almond extract or almond syrup. If you are using an extract, a little goes a long way and half a teaspoon will suffice. Always start with a small amount and work your way up.
- Meanwhile, melt the butter in a small saucepan, fry the golden raisins till plumped and mix in the pudding.
- Garnish with chopped almonds and serve warm or chilled.
Notes:
- You can add vanilla extract in place of almond extract/syrup. You can also add a touch of cinnamon or nutmeg powders if you like their flavor in rice pudding.
- For an Indian flavor, try a combination of cardamom powder and saffron to flavor the rice pudding. Also, use ghee instead of butter.
- I am sure this would be lovely flavored with rose syrup as well. Rose syrup will tint the rice pudding pink, so if you want to retain the white color, use edible rose-water.
Enjoy a tiny (or big!) bowl of warm, creamy goodness.
Tell me, have you tried something new and not liked it at first? Did you find any new ways to use it then? Do share.
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I am taking this sweet treat to this week’s Fiesta Friday party at Angie’s space, The Novice Gardener.
I am also linking this up at these awesome blogs.
- C.R.A.F.T
- A Blossoming Life
- Skip To My Lou
- Between Naps on the Porch
- Home Stories A To Z
- A Stroll Thru Life
- Cedar Hill Ranch
- Coastal Charm
- Elizabeth & Co
- House On The Way
- Savvy Southern Style
- The NY Melrose Family
- The Turquoise Home
- Living Well Spending Less
- Design Dining and Diapers
- The Shabby Nest
- French Country Cottage
- My Romantic Home
- The Charm of Home
- Thirty Handmade Days
- Crafts a la Mode
- Love of Family and Home
- DIY Show Off
- Nifty Thrifty Things
- By Stephanie Lynn
This looks wonderful! My grandmother used to make us rice pudding all the time when I was little. I never got her recipe. 🙁 Thanks for linking up with “Try a New Recipe Tuesday.” Hope you can join us again this week. http://our4kiddos.blogspot.com/2014/10/try-new-recipe-tuesday-october-7.html
Aww… thank you, Lisa. You can develop your own recipe with your kids. I am sure they will remember it fondly years from now 🙂
beautiful pictures Anjana. And condensed milk in a pudding.. gives great texture!
Thank you, Namrata!
Wow Anjana! This pudding sounds amazing! I have never tried Almond syrup, is it bitter? You have used it in a beautiful manner here! Love the photos, the little jars and the props are all fabulous 🙂
Thank you, Naina. Almond syrup is a bit of an acquired taste. But it works beautifully as a flavor enhancer here!
This is just divine! I love everything about this recipe and your photos are gorgeous! 😀
Thank you so much!
So beautifully presented! It must be so delicious!!!
Thank you, Serena. It was quite lovely!
I am sure it was! Have a great weekend!
easy but so beautifully explained!! And elegant photography 🙂
-http://noodles4thoughts.wordpress.com/
Thank you!
Mmm, that looks sooo good. Delectable. I like the stylings, too.
Thank you, Dave!
Love your recipe and your presentation, absolutely beautiful, Your photo’s are wonderful!! Rice pudding is one of my favorite creamy treats,
Thank you so much!
So beautiful Anjana, and your pictures are just gorgeous. I can taste the almond and the condensed milk. Love your beautiful bowls too :). Will give this a try for sure.
Thank you so much, Loretta. Do try this!
Oh, Anjana, these look so amazing! I love rice pudding and it’s so much more unique with almond flavor! Thanks for bringing it to Fiesta Friday!
Thank you so much!
What beautiful photos Anjana – and I love those ribbed jars too! I have not come across almond syrup but I imagine that it is pretty potent. Great job in developing this recipe by the way!! Thanks for sharing x
Thank you so much, Selma. The almond flavor is quite lovely!
Instead of sugar, condensed milk?? I must try it! 😀 looks great.
Thank you!
Looks absolutely gorgeous!!!
Thank you, Aruna!
I am a traditional rice pudding and also Indian Kheer lover. This looks so amazing. My mouth is watering.
Thank you. I love kheer too!
The almond syrup really adds to the deliciousness of this pudding. Do give it a try 🙂
Ohhh sinful delicious yum!
Anjana, I loved the clicks. Love how you experiment with props. So inspiring :).
Thank you dearie 🙂 You are too sweet! Can you tell I’ve been prop shopping lately 😉
Yes :))…and money well invested! Smart props! I do the same. Buy down thing which I can use for the blog clicks as well as good for parties or general use :).
Absolutely!
This looks amazing! I’m going to give it a go this weekend!
Thank you. Please do try it, it is really easy and very delicious! Have a sweet weekend 🙂