Pomegranate & Pistachio Rice Pudding

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1 cup short-grain rice
3 tablespoons cane sugar
Pinch of salt
6 cups Califia Farms gluten free oatmilk
1 tablespoon rose water


Rinse the rice under running water until the water runs clear.

In a medium saucepan, combine the rinsed rice, cane sugar, salt and 1 cup of the oatmilk. Cook over medium low heat, stirring, until the oatmilk is absorbed, about 5 minutes.

Gradually add 5 more cups of oatmilk, 1 cup at a time, stirring and cooking until the texture becomes very thick, about 25-30 minutes.

Let cool for 5 minutes, then stir in the rose water.