Ingredients
- 1 tsp pure vanilla extract
- 1 cup Arborio rice
- 2 cups almond milk
- 2 cups vanilla soy milk
- 1/8 tsp salt
- 1 tsp cinnamon
- 30 ml Liquid Gold Roasted Almond oil
- ⅓ cup maple syrup
- ½ cup raisins
- ⅓ cup toasted almonds
- Nutmeg powder
Directions
Rinse the rice, drain and set aside.
In a medium Saucepan, combine rice, 1½ cups almond milk, 1½ cups vanilla soy milk, salt and cinnamon. Bring to a boil over medium-high heat, stirring often to prevent rice from sticking and milk from boiling over.
Reduce heat to medium-low and simmer gently, stirring occasionally, for 20 minutes. Stir in the maple syrup and continue cooking, stirring often and adding more milk if necessary, for about 30 minutes more or until rice is cooked through and has absorbed most of the milk. Stir in raisins and almond oil, sprinkle nutmeg on top and garnish with toasted almonds and serve cool or hot.