Stat holidays are pretty much bonus days, especially when they fall on a Monday (because everyone knows Mondays suck). I almost felt guilty on Easter Monday when I naturally woke up at 8:30am and just laid in bed all morning. Almost.
I like to spend stat holidays doing pretty much nothing; it’s the healthy way to spend a bonus day! Relax, recharge, maybe spend some quality time with food. Definitely no chores or obligations – save the unfun stuff for a regular day.
I spent the long weekend on an over-indulgent trip to Portland, so when I got home Sunday night I was quite glad I had an extra day to, well, recouperate. I woke up craving a healthy, simple breakfast that wouldn’t require me to run to the grocery store, and this is what I came up with.
You could probably consider this a healthier version of rice pudding since there are no eggs in it. It’s essentially just rice and almond milk with some spices and sweetener thrown in. The chai taste is so darn good with the creamy almond pudding.
I had leftovers for dessert the same day, topped with vanilla ice cream and a bit of honey. Delicious!
|Almond Chai Rice Pudding|| |
- ¾ cup basmati rice
- ¼ cup sugar (or to taste)
- ½ tsp vanilla
- Dash of salt
- ½ tsp ground cinnamon
- ½ tsp ground cardamom
- ½ tsp ground ginger
- ¼ tsp allspice
- 3½ cups almond milk
- Slivered almonds (optional)
- Rinse rice with water until water runs clear. Drain well and place into a large pot.
- Add in sugar, vanilla, salt, cinnamon, cardamom, ginger, allspice, and 2 cups of almond milk. Stir well and bring to a boil, stirring until milk is almost absorbed, about 10 minutes. Add in the rest of the milk and keep at a slow simmer for 25-35 more minutes, stirring often. The rice should be thick and creamy.
- Serve immediately, topped with slivered almonds, if desired.
Watch carefully near the end boiling time! Avoid overcooking the rice so it stays a nice creamy consistency. I like my rice pudding a bit thicker, as you can see in the photo, so I left it simmering for the full 40 minutes.