4 cup unsweetened almond milk
1/3 cup maple syrup
3 tsp vanilla extract
¼ tsp sea salt
2/3 cup arborio rice
- In a large pot combine the almond milk, maple syrup, vanilla, and sea salt; stir together. Over medium heat, bring the almond milk mixture to a gentle boil.
- Stir in the rice and reduce heat to low.
- Allow the rice to gently simmer and stir often. Every 3 to 5 minutes is best to prevent sticking and to help the pudding thicken. Continue for 20 to 25 minutes or until the rice is tender, the liquid has absorbed and the pudding has thickened.
- Remove from the heat and let the rice pudding cool in the pot for 10 minutes. It will continue to thicken as it cools. Divide the warm pudding evenly between bowls.