Vegan jasmine rice pudding

Cheap Healthy Good is a new-to-me blog.  I picked it up via Sally's 60in60 blog.  (Which is so fabulous and inspiring and wonderful...I'll be reporting on her Ranch dressing and Alfredo sauce later this week :-)  Then, I found out that Shannon was familiar with Cheap Healthy Good, which was totally cool :-)

I spotted this recipe for rice pudding and wanted to give it a whirl.  I've long felt that rice pudding would be a good dessert for us.  GFCF Kid loves rice.  Yet, we've never made it.  Until now.

the way the kids wanted it.

the way I had mine.

This was simple to make and I stirred it while eating dinner with the kids.  We eat most of our meals in the kitchen so this was easy to do.  I also chose to time the preparation of the pudding so that we could eat it warm.  There are some leftover ramekins so we'll try it cold tomorrow.

The Omnivore found it "too sweet".  He kept saying he didn't like the texture of the rice as he ate about half of his serving.  He finally stopped eating and said it was too sweet.  I'm wondering if he was using the word "texture" to describe the dissonance he was experiencing between feeling the familiar texture of rice while tasting a very different (for him) flavor profile.  That it wasn't that it was too sweet, just weirdly sweet.

That being said, this is sweet.  It hovered right on the edge of being too sweet for me.  But, it worked.  The vanilla acted as a nice complement to the sugar, the cinnamon was a hint of counterpoint, and the crunch of the almond was really nice.  

Flavorful and comforting...a nice way to end dinner on a rainy night in the earliest of Spring.