Ingredients:

  • 1 can (14 oz / 397g) sweetened condensed milk
  • 2 cups (480ml) unsweetened rice milk
  • 3 tbsp (24g) cornstarch
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2.6g) ground cinnamon
  • 1 cinnamon stick
  • 1/4 tsp (1.5g) salt
  • 1/2 tsp (1.3g) ground cinnamon for dusting
  • 8 cinnamon sticks for garnish
  • 1 cup (150g) sliced almonds or crushed pecans (optional)

Instructions:

  1. Combine the rice milk, condensed milk, and the whole cinnamon stick in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture begins to simmer.
  2. In a small bowl, whisk the cornstarch with 2 tbsp (30ml) of cold rice milk to create a smooth slurry.
  3. Slowly pour the slurry into the simmering saucepan while whisking constantly. Continue to cook for 2-3 minutes until the mixture thickens enough to coat the back of a spoon.
  4. Remove the saucepan from the heat and stir in the vanilla extract, ground cinnamon, and salt. Remove and discard the cinnamon stick.
  5. Pour the mixture evenly into 8 dessert cups. Let them cool to room temperature.
  6. Transfer the cups to the refrigerator and chill for at least 4 hours (or overnight) to allow the pudding to set.
  7. Dust with ground cinnamon and garnish with a cinnamon stick and optional almonds before serving.