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Preparation

1. In a medium saucepan combine almond milk, rice and sugar. Bring mixture to a boil over medium high heat. Stir constantly. Reduce heat to low and simmer for 6 minutes. Remove from heat.
2. In a small bowl, whisk eggs and vanilla together. Stir a small amount of the hot almond milk and rice mixture into the eggs, to temper them and keep them from curdling.
3. Slowly add egg mixture into hot almond milk mixture, stirring constantly.
4. Place saucepan back on low heat. Stir and cook until thickened, about 1 minute. Do not boil.
5. Remove saucepan from heat and let stand for 30 minutes.
6. To serve, place 1 almond in in the bottom of each bowl. Spoon rice pudding into 6 single serving bowls.
7. Divide the cranberry sauce between the 6 bowls. Dust the top of the pudding with cinnamon. Serve and enjoy.