Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6
© Christina Holmes

How to Make It

Step

In a large saucepan, combine the rice, sugar, salt and 1 cup of the almond milk. Cook over low heat, stirring, until the almond milk is absorbed, 5 minutes. Gradually add 5 more cups of almond milk, 1/2 cup at a time, stirring and cooking until the sauce is very thick, 25 minutes. Let cool, then stir in the remaining 1 cup of almond milk. Serve topped with cherry preserves.

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Aggregate Rating value: 4

Review Count: 2718

Worst Rating: 0

Best Rating: 5

Author Name: ggg442

Review Body: I believe this receipt calls for COOKED, not dry rice. Otherwise it takes absolutely forever with uncooked rice.

Review Rating: 1

Date Published: 2017-03-05

Author Name: Lily7pad4

Review Body: horrible recipe!!!! Sauce does not thicken no matter what I did >:/

Review Rating: 1

Date Published: 2017-02-07

Author Name: Priti

Review Body: this recipe is horrible. it does not work. the sauce never thickens and the rice does not cook. you need more rice and to cook it first i'm assuming? wasted an hour trying to get this to work and eventually just dumped into a new saucepan and boiled it and then let simmer covered. that worked.

Review Rating: 1

Date Published: 2016-12-20

Author Name: Arnold Bernard

Review Body: took forever to thicken over one hour

Review Rating: 1

Date Published: 2017-03-01