• 100g of peeled almonds
  • 200g natural round grain rice (we can use any other rice, including natural one)
  • 600 ml of water
  • pinch of salt
  • 2 big tablespoons of barely malt (corn or rice syrup)
  • date or marple syrup and rosted almonds for decoration


  1. Rinse the rice, pour it with water and cook with a pinch of salt, depending on the type of rice.
  2. Approximately 30-60 minutes until it is cooked.
  3. Roast the peeled almonds on the dry pan.
  4. Then mix in the blender into fine powder or into butter.
  5. Put the ground almonds and malt into the cooked rice and mix in the blender into a smooth pudding.
  6. If the mass is too dense, add a little bit of water.
  7. Pour into serving bowls, decorate with the almonds and drip with syrup or barley malt.
  8. In winter, we serve warm, in summer we can server cool.

Practical info

  • White rice you don’t have to cook for an hour, it takes only 10-15 minutes to cook it. And then mix it with blender.
  • By using the above procedure we can get a really silky cream that doesn’t contain even trace of the original grain or almond. Mixing a shorter time, we have a cream with small pieces.
  • You can sprinkle the rice with whole almonds, then you get coarser dessert with bigger pieces and you spare one step with mixing the almonds.
  • This dessert can be made quickly in short time if you use the leftovers from the refrigerator.
  • For beginners, to make the dessert more creamy, use  a little soy, rice or plant-based milk and use more sweetener.


  • Take a part of the pudding and mix in it carob powder, so you get a “chocolate layer”. You can decorate it with seeds, nuts, dried fruit or make one more layer from steamed fruit and agar agar.


  • Almond creamy pudding can also be prepared from other grains or their combinations.