Thursday, February 13, 2020

Rice Pudding with Almond Milk, book giveaway from Essie Lang, author

I came across a taste-tempting picture featuring a dish of rice pudding on David Lebovitz's digest post. It took me back immediately to the rice puddings of my childhood, such a delicious dessert treat made by my mom.

Now, in David's post he, who now lives in France, says the French eat it at all times of day. But it is forever in my food memory as dessert, eaten warm and topped by homemade stewed fruit. I must admit, it did take me a couple of years to appreciate the stewed fruit though.

These days, since I'm not able to use cow's milk, I decided to try it with almond milk and on further reading, David agreed it was possible. In fact, you can even use coconut milk. I was tempted but decided to use coconut in another way.

Also, I'm trying to avoid cane sugar. So, I decided to drop the sugar requirement from the recipe, add more vanilla and top with coconut syrup, a sweet-tasting but low in sugar content contender. I also topped it with dried cranberries - sweet! And, sliced almonds, not sweet but oh, so good.

It made an easy and fairly fast I'll do frequently because although it didn't taste like Mom's, it still was a reminder. Spoiler alert -- there are not many pictures because it is so easy and not many steps!

I made enough for two servings.

What you'll need:

1/4 c. white rice -- any kind will do but I used my stand-by, basmati
1 c. almond milk
1/4 tsp. vanilla
1 1/2 tbsp, dried cranberries
1 1/2 tbsp. sliced almonds
drizzle of coconut syrup

What to do:

1. Soak rice for about a half-hour then rinse.
2. Mix rice, vanilla and almond milk in saucepan and bring to a boil; then simmer for 25 minutes.
3. Serve in a dessert cup, adding more almond milk if you want it creamier.


I'd like some suggestions for different toppings next time I make this. What have you used or what would you use? I'll make a random draw from the answers and the winner will receive a signed hardcover copy of  TROUBLE ON THE BOOKS. Be sure to leave your email so that I can contact you if you win. The contest end Sat. at 9 AM, EST. Open to US and Canada.

coming March, 2020

  The first in the Castle Bookshop Mysteries is available in hardcover, e-book, and audio! And, now, also in trade paperback!

  Dine out with the DINNER CLUB MYSTERIES

Here's a taste of the reviews for Marinating in Murder, #3:     

Wiken’s third entry to the Dinner Club series is a clever twist on the classic whodunit… The book will have you guessing until the very end…. All in all, an intriguing read by Wiken.” – RT Reviews

"Foodies will love this book and this series. Great recipes are included as well....A fun romp of intrigue filled with foodie fun." -- Open Book Society

Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

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  1. I do love stewed fruit and used to make it frequently. We called it compote and was it a hit. I would use cinnamon. saubleb(at)gmail(dot)com

    1. That would be a super addition, in fact I think that's what my Mom used. I'd forgotten!

  2. I remember rice puddings that my mom made. We all looked forward to it. Sometimes she would substitute raisins. At different times it would be either regular raisins or golden raisins. She like to put a dash of cinnamon on top. Once she accidentally put on nutmeg on top. And I found that really good also. Once she put warm blueberries on top. Yummy. I have put on sliced strawberries. quilting lady 2 at comcast dot net

  3. Rice pudding with sliced peaches was a real treat. Sometimes as a special dessert we would make it very beautiful with small pieces of brownies. elliotbencan(at)hotmail(dot)com

  4. Love that you took out the extra sugar! I love blueberries or dried cranberries in rice pudding.

    kimheniadis at gmail dot com

  5. What to add to rice pudding...before I became allergic to bananas - that is what I put on top. Now it is a splash of honey with a variety of chopped nuts. mommy_to_zoe at

  6. I've never had rice pudding before. I'd guess that anything you might add to oatmeal would be good on rice pudding, too.
    turtle6422 at gmail dot com

  7. I love rice pudding but I haven't been able to eat it because it's made with milk so I'm so excited for your recipe.
    I would just top it with cinnamon next time. Cinnamon is really good for you and it's a perfect compliment to the rice pudding. Very simple but oh so good.
    Margaret: scarletbegonia5858(at)gmail(dot)com

  8. I would put raisins and a sprinkle of cinnamon on it. aut1063(at)gmail(dot)com

  9. My Dad used to make the best rice pudding. I would just put a little cinnamon on top.

  10. I would have to also say cinnamon or a spiced apple. It looks great any way you serve it! I love your books, LOVE Dinner Club Mysteries, will we see more of them? Thanks so much for the chance!

  11. When we had this in school it had sugar and cinnamon on top. At the nursing home where I worked it was served with raisins. I think chocolate chips would be good, because what doesn't taste better with chocolate?

  12. I would make it with sliced bananas or pineapple chunks. doward1952(at)yahoo(dot)com

  13. My grandmother made homemade rice pudding and she usually topped it with raisins, cinnamon and a drizzle of honey. It was so delicious!

  14. Any fruit, but especially dried berries would be good.

  15. I eat almonds every day. They are my go to snack! I have been wanting to try almond milk!

  16. This comment has been removed by the author.

  17. Blueberries, brown sugar and slivered almonds
    lkish77123 at gmail dot com

  18. Cinnamon, sugar and milk would be the toppings I'd choose. dbahn(at)iw(dot)net

  19. I vote for cinnamon and/or cardamom with a splash of maple syrup.
    libbydodd at comcast dot net

  20. Blueberries, raspberries or blackberries!

  21. I would use chopped apple, cinnamon and walnuts. I bet this would be good for breakfast too. :)

  22. Pecans, raisins, bananas, lychees saamm7(at)msn(dot)com