- 1 1/2 cups sushi rice, rinsed
- 1/3 cup sugar
- Pinch of salt
- 7 cups unsweetened almond milk
- Cherry preserves, for serving
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.