Description
A creamy and delicious vegan rice pudding made with nondairy milk and simple ingredients.
Ingredients
Scale
- 1 cup uncooked rice (white or brown)
- 2 1/2 cups nondairy milk of choice
- 1 cup additional nondairy milk of choice
- 1/2 cup sugar or sweetener of choice
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1 1/2 tsp pure vanilla extract
- 1/2 cup raisins (optional)
Instructions
- To make vegan rice pudding, first heat the rice and 2 1/2 cups of nondairy milk over medium heat in a saucepan.
- Once boiling, cover and lower to a simmer until the liquid soaks into the rice and turns it thick and fluffy, which can take anywhere between 20-50 minutes depending on the type of rice (brown rice takes longer than white). Stir occasionally.
- If your stove doesn’t have a simmer option, heat on the lowest setting and leave the lid slightly open to prevent boiling over.
- Add the remaining nondairy milk and all other ingredients except the vanilla, then bring back to a full boil.
- Cover the pan, turn off the heat completely, and let sit covered for 20 minutes.
- Then stir in the vanilla. If it’s too dry, stir in more liquid to achieve desired consistency.
- Serve hot, or refrigerate in an airtight container and serve leftovers hot or cold.
Notes
- This recipe can be customized with different sweeteners or add-ins such as spices or fruit.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg