Crispy Roasted Brussels Sprouts with Dukkah & Honey

If there’s a list of the most misunderstood veggies, Brussels sprouts are likely at the top. But when done right (roasted until crispy), they’re downright drool-worthy! And when tossed with crunchy nuts, sweet honey, and savory dukkah seasoning (like a…

Crispy Roasted Brussels Sprouts with Dukkah & Honey

If there’s a list of the most misunderstood veggies, Brussels sprouts are likely at the top. But when done right (roasted until crispy), they’re downright drool-worthy! And when tossed with crunchy nuts, sweet honey, and savory dukkah seasoning (like at Aba in Austin)? Next level!

This 7-ingredient crowd-pleasing side comes together in just 30 minutes and is worthy of impressing dinner guests or serving at the holiday table.

Crispy Roasted Brussels Sprouts with Dukkah & Honey from Minimalist Baker →

Ginger Peach Crisp

This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping. Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡ My go-to ginger peach crisp recipe is one […]

This ginger peach crisp recipe is made with a warm ginger-vanilla peach filling and topped with a crispy almond oat topping.

Ginger Peach Crisp

Does it get much better than a hot bowl of peach crisp and a melty scoop of cold vanilla ice cream on a summer day? ♡

My go-to ginger peach crisp recipe is one of those summertime faves I look forward to all year long. The moment that fresh, ripe, juicy peaches finally arrive on the scene, we turn on the oven (ever so briefly) to bake up a hot and bubbly pan to serve after dinner as the evening sunshine lingers. Then any leftovers are — of course — absolutely happening for breakfast the next morning. But once you finish up one pan, somehow another gathering always has a way of popping up that calls for one more batch, followed by more peachy breakfasts, followed by one more batch…and the delicious cycle keeps going. I mean, once you get going with this ginger peach crisp, why stop?

I’m especially partial to this particular recipe because it’s quick and easy to prep, it’s naturally gluten-free and vegan, and the addition of fresh ginger makes all of the flavors here absolutely shine. It’s also a very flexible recipe, so feel free to sub in different kinds of fruit, nuts or seasonings that you love best. And if you really want to go decadent, I also sometimes serve this peach crisp drizzled with my favorite bourbon caramel sauce, which our friends and family absolutely adore.

So round up a few pounds of peaches while they’re still in season, and let’s bake up a delicious crisp together tonight!

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Berry Quinoa Salad

I make a lot of salads during the summertime. Green salad, pasta salad, bean salad, chicken salad, potato salad, quinoa salad, and fruit salad. When it’s hot, all I want is a good salad. I love making this Berry Quinoa Salad because it is burstin…

I make a lot of salads during the summertime. Green salad, pasta salad, bean salad, chicken salad, potato salad, quinoa salad, and fruit salad. When it’s hot, all I want is a good salad. I love making this Berry Quinoa Salad because it is bursting with beautiful berries! It has blackberries, raspberries, strawberries, and blueberries…all…

Blueberry Brussels Sprouts Salad

Brussels Sprouts Salad Brussels sprouts are one of my favorite vegetables and I especially love them in salads. That’s right, you can finely chop or shave Brussels sprouts to make salad greens. They make the BEST base for salads. The shaved Bruss…

Brussels Sprouts Salad Brussels sprouts are one of my favorite vegetables and I especially love them in salads. That’s right, you can finely chop or shave Brussels sprouts to make salad greens. They make the BEST base for salads. The shaved Brussels sprouts are crisp, crunchy, and go great with so many salad fixings. I…

Lemon Blueberry Granola

I make homemade granola (or granola bars) almost every single week. I love it and so do my boys. A few of our favorites include: almond butter granola, chocolate granola, chocolate peanut butter granola, and coconut granola. Our favorite granola recipe…

I make homemade granola (or granola bars) almost every single week. I love it and so do my boys. A few of our favorites include: almond butter granola, chocolate granola, chocolate peanut butter granola, and coconut granola. Our favorite granola recipe for spring and summertime is this Lemon Blueberry Granola. It is crunchy, sweet, has…

Raspberry Almond Ricotta Cake

I am SO excited to share this Raspberry Almond Ricotta Cake recipe with you because it is one of the best cakes EVER. Yeah, that is a big statement because I love a good cake, but it’s true. This one is a WINNER! So let me tell you why this cake …

I am SO excited to share this Raspberry Almond Ricotta Cake recipe with you because it is one of the best cakes EVER. Yeah, that is a big statement because I love a good cake, but it’s true. This one is a WINNER! So let me tell you why this cake is so amazing. It’s:…

Creamy Rice Pudding

Creamy rice pudding is a simple, delicious, and inexpensive dessert full of warm flavors like vanilla, cinnamon, and nutmeg.

The post Creamy Rice Pudding appeared first on Budget Bytes.

What happens when you’re craving something sweet while watching Anthony Bourdain travel around India? You start Googling saffron rice pudding recipes. And while my pantry wasn’t stocked with the delicious ingredients needed to make an authentic kheer, I was able to make this super simple and delish creamy rice pudding, full of cinnamon, vanilla, and almonds. And I’m telling you, if you need a cheap and delicious dessert, this rice pudding is IT. 

Originally posted 9/22/2010, updated 3/23/2022.

Rice pudding in a sauce pot topped with almonds

What is Rice Pudding?

Rice pudding is a thick and sweet mixture of rice cooked in milk until it becomes soft and creamy. It’s flavored with a variety of warm spices like vanilla and cinnamon, and sometimes has other add-ins like raisins or nuts. It’s a simple, warm, and comforting dish that is always satisfying. While this dish is said to have originated in China, several cultures across the globe have some form of rice pudding, each with its own unique combination of rice varieties, spices, and add-ins.

Do You Eat it Hot or Cold?

Another reason that I love rice pudding is because it tastes great both hot and cold! When the rice pudding is warm it’s super comforting and it feels like a big cozy cinnamon-vanilla hug. When you eat it cold the next day, it’s actually rather refreshing, similar in a way to horchata.

What Kind of Rice is Best for Rice Pudding?

You can make rice pudding with virtually any type of rice and the “best” type to use is just a matter of personal preference. I chose to use jasmine rice for my rice pudding because I had it on hand and I just love the extra fragrant flavor that it provides. If you do not have jasmine rice, basmati rice is great, or you can simply use plain long-grain white rice. 

Three bowls of rice pudding topped with sliced almonds

Use Leftover Rice as a Short Cut

The recipe below uses uncooked rice, but rice pudding is actually a great way to use up leftover rice from the night before. To use leftover rice in this recipe, use 2 cups cooked rice and 2 cups milk (instead of the ½ cup rice and 4 cups milk in the recipe below), and add the rice after toasting the nuts and spices in butter.

Can I Use Non-Dairy Milk?

Yes, you can definitely make rice pudding with other types of milk. Just keep in mind, the type of milk you use will affect the creaminess of the rice pudding. Coconut milk would be especially delicious!

What Else Can I Add?

This simple dessert is a great blank slate for adding more ingredients. Here are some other ingredients that you can add to your rice pudding:

  • Raisins
  • Other nuts: walnuts, pecans, pistachios
  • Caramel or dulche de leche
  • Saffron
  • Cardamom
  • Chocolate
  • Toasted coconut
  • Instant coffee

A spoonful of rice pudding being lifted from the bowl.

finished rice pudding in the pot topped with sliced almonds.

Creamy Rice Pudding

Creamy rice pudding is a simple, delicious, and inexpensive dessert full of warm flavors like vanilla, cinnamon, and nutmeg.
Course Breakfast, Dessert
Cuisine American
Total Cost $1.68 recipe / $0.42 serving
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 1 cup each
Calories 391kcal
Author Beth - Budget Bytes

Ingredients

  • 1 Tbsp butter $0.11
  • 1/4 cup sliced almonds $0.44
  • 1/2 cup uncooked long-grain jasmine rice* $0.16
  • 1/4 tsp cinnamon $0.02
  • 1/4 tsp nutmeg $0.02
  • 4 cups whole milk* $0.80
  • 1/4 cup sugar $0.04
  • 1/4 tsp vanilla extract $0.07
  • 1/4 tsp salt $0.02

Instructions

  • Add the butter, almonds, and rice to a saucepot and heat over medium. Cook and stir the rice and almonds in the melted butter for 1-2 minutes, or until they begin to smell toasty.
  • Add the cinnamon and nutmeg to the pot and continue to stir and cook for 30-60 seconds more.
  • Add the milk, sugar, vanilla, and salt to the pot and stir to combine. Allow the mixture to come up to a simmer over medium heat, stirring occasionally.
  • Once simmering, turn the heat down to medium-low. Continue to simmer the rice without a lid, stirring occasionally, for about 40 minutes, or until the rice is very soft and the mixture has thickened considerably. The pudding will thicken further as it cools.
  • Serve the rice pudding warm or refrigerate and serve cold the next day.

Notes

*You can use the rice and milk of your choice. See the notes above the recipe for more information.
*To use leftover cooked rice in this recipe, use 2 cups of cooked rice and 2 cups of milk.

Nutrition

Serving: 1cup | Calories: 391kcal | Carbohydrates: 46g | Protein: 13g | Fat: 18g | Sodium: 262mg | Fiber: 2g

close up of rice pudding being stirred in the pot

How to Make Rice Pudding – Step By Step Photos

Almonds and rice in the pot with butter

Add 1 Tbsp butter, ¼ cup sliced almonds, and ½ cup uncooked long-grain jasmine rice to a sauce pot. Stir and cook over medium heat for about two minutes, or until the almonds and rice begin to smell a bit toasty.

Milk being poured into the pot with rice, almonds, and spices.

Add ¼ tsp cinnamon and ¼ tsp nutmeg to the rice and almonds, and continue to stir and cook for 30-60 seconds more. Finally, pour int 4 cups whole milk (or milk of your choice).

sugar being poured into the pot with the milk and rice.

Also add ¼ tsp sugar, ¼ tsp vanilla extract, and ¼ tsp salt. Stir to combine.

Cooked rice pudding in the pot with a spoon.

Bring the mixture up to a simmer over medium heat, stirring occasionally. Once it begins simmering, reduce the heat to medium-low and continue to simmer for about 40 minutes (without a lid), stirring occasionally, or until the rice is very soft and the mixture has thickened considerably. Keep in mind that the rice pudding will continue to thicken further as it cools.

finished rice pudding in the pot topped with sliced almonds.

Serve the super creamy rice pudding warm, or refrigerate and serve cold the next day!

three bowls of rice pudding topped with almonds and cinnamon.

Looking for other ways to use up leftover rice? Check out our Leftover Rice recipes round up!

The post Creamy Rice Pudding appeared first on Budget Bytes.

How to Make a Vegan “Charcuterie” Board

It’s party time, friends! We don’t know about you, but nothing says “party” to us more than an abundance of delicious, beautiful, and satisfying snacks — and nothing says “snacks” better than a charcuterie board!
When crafting this delectable display, …

How to Make a Vegan “Charcuterie” Board

It’s party time, friends! We don’t know about you, but nothing says “party” to us more than an abundance of delicious, beautiful, and satisfying snacks — and nothing says “snacks” better than a charcuterie board!

When crafting this delectable display, we made sure to hit all the marks (salty, sweet, savory, and spicy!) while keeping it super versatile and approachable.

How to Make a Vegan “Charcuterie” Board from Minimalist Baker →

Easy Almond Brittle (4 Ingredients!)

The idea for this brittle came to me one night when I was about to drift off to sleep (as many ideas do). I dreamt of a brittled almond cookie with serious crunch, so we started there. But after a few failed attempts we stopped trying to separate them …

Easy Almond Brittle (4 Ingredients!)

The idea for this brittle came to me one night when I was about to drift off to sleep (as many ideas do). I dreamt of a brittled almond cookie with serious crunch, so we started there. But after a few failed attempts we stopped trying to separate them into clumps and just made almond brittle on a baking sheet, and it was the best, happiest semi-accidental decision ever! 

What’s it like? This is like grown-up peanut brittle but with wholesome almonds, natural sweeteners, and no butter in sight.

Easy Almond Brittle (4 Ingredients!) from Minimalist Baker →

Roasted Fennel Brussels Sprout Salad

Today, we’re bringing you a simple yet elegant salad featuring two under-appreciated veggies: Brussels sprouts and fennel! When roasted, these veggies transform into caramelized, magical goodness.
This salad helps these veggies shine and has all the c…

Roasted Fennel Brussels Sprout Salad

Today, we’re bringing you a simple yet elegant salad featuring two under-appreciated veggies: Brussels sprouts and fennel! When roasted, these veggies transform into caramelized, magical goodness.

This salad helps these veggies shine and has all the components of an amazing dish — it’s easy to prepare (just 9 ingredients!), incredibly delicious, and includes the perfect balance of crunchy, sweet, and savory elements. Plus, it’s beautiful and just dying to be on your fall and holiday table!

Roasted Fennel Brussels Sprout Salad from Minimalist Baker →