Pudding – ½ c (125 gr) Arborio rice – ¼ c (59 ml) water – 2 c (500 ml) almond milk – 1 teaspoon vanilla extract – 1 tablespoon sugar – ¾ c (65 gr) almonds chopped – 1 almond whole – 1 c (225 gr) coconut cream – 2 tablespoon powdered sugar – 6 teaspoon sliced almonds o – ¼ c (7 gr) fresh mint optional Cherry sauce – 15 oz (320 gr) frozen cherries – 3 tablespoon sugar – ½ c (120 ml) water – 2 teaspoon cornstarch – 2 teaspoon lemon juice
In a medium saucepan and over medium heat combine rice and water. When the water starts to boil, add the almond milk, vanilla extract and sugar. Reduce the heat to medium-low and cook until the rice absorbs all water and is soft, about 30 minutes. Remove rice from the heat and stir in the chopped almonds. Let the rice cool completely.