Step 1

If making homemade almond milk, add 1/2 cup of raw almonds, 2 Medjool dates, 5 cups of water, 1 teaspoon of vanilla, and a pinch of salt. Blend on high. Strain the almond milk with a cotton cloth for a smooth milk base.

Step 2

In a pot, add the cornstarch, sugar, and almond milk together. Stir for 30 seconds to a minute until the cornstarch is fully dissolved.

Step 3

Put the pot on the stovetop on high heat. Bring to a boil, then turn down to a simmer (medium-high heat). Continuously monitor and stir every couple of minutes until the almond milk thickens up (about 10 to 15 minutes).

Step 4

Add in the cooked rice. Continue to stir until the rice expands slightly (about 5 to 7 minutes).

Step 5

Remove from the stovetop and allow to cool for 30 minutes. Serve with crushed nuts or ground spices.