Red Rice Pudding with Almond Milk and Chantilly Cream

I remember when I was a child and didn’t feel well, my dad would make for me a warm bowl of rice with milk and a sprinkling of sugar, and sometimes a dollop of butter.  I’m not sure if it was the rice or the fact that dad made it, but somehow it made me feel good.  This red rice pudding brings back those childhood memories and warms my soul. 

Experimenting with rice has never really been on my to-do list and I hadn’t planned on making this dish so soon, but I happened to have all the ingredients on hand.  It’s rich, delicious and not only did I enjoy it after dinner but again the next day for breakfast.  The red rice pudding was super simple and had big flavor.  The use of unsweetened almond milk in place of cow’s milk works well for those who don’t use dairy, and gave the pudding an extra richness.  I love the fact that it’s not sweet, a subtle balance between savory and sweet.  With or without the Chantilly Cream the Red Rice Pudding was delicious.  However, I had NO intentions to leave off the cream.  This is another “do again”, Thumbs up Rachel, delicious!