This almond milk and vanilla semolina recipe is a delicious plant-based option that replaces traditional rice pudding. With notes of vanilla and almond, it has a smooth and comforting texture. Easy to prepare with a few ingredients, this light dessert will appeal to both children and adults.
Heat the almond milk, almond extract, and split vanilla bean over low heat for 3 - 5 minutes to allow it to infuse (do not bring to a boil).
Slowly add the sugar and semolina to the saucepan while stirring constantly, and let it thicken for about 3 minutes, crushing any lumps against the sides of the saucepan with a spatula.
To finish, pour the cream into individual small pots, top with chopped almonds, and refrigerate for a minimum of 1 hour, or up to 2 days.
0 servings
6
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