I made this Vegan Rice Pudding for my dad’s holiday dinner last month. The rice went soft with cinnamon and vanilla, and my grandma liked it.
Delicious Vegan Rice Pudding Recipe
This rice pudding features rice slowly cooked in plant-based milk, infused with cinnamon and vanilla for a warm, inviting flavor. Ideal for serving as a cozy dessert, it yields about 4 servings, making it perfect for sharing or enjoying throughout the week.
Ingredients
- 1 cup Arborio rice or short-grain rice
- 4 cups coconut milk (or any plant-based milk of choice)
- 1/2 cup sugar or maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional toppings: raisins, chopped nuts, or fresh fruit
Instructions
- Rinse the Rice: Thoroughly rinse the rice under cold water until the water runs clear, then drain.
- Combine Ingredients: In a medium saucepan, combine the rinsed rice, coconut milk, sugar or maple syrup, vanilla extract, ground cinnamon, and salt.
- Cook the Rice: Bring the mixture to a gentle boil over medium heat, then reduce the heat to low. Cover and simmer for about 25-30 minutes, stirring occasionally, until the rice is tender and the pudding is creamy.
- Adjust Texture: If the pudding is too thick, add a little more coconut milk to reach your desired consistency.
- Serve: Spoon the rice pudding into bowls and garnish with optional toppings such as raisins, chopped nuts, or fresh fruit. Serve warm or chilled.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 210kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 34g
I store the pudding in the fridge for up to three days. The stay soft, and I serve chilled.
