Creamy Vegan Rice Pudding
This vegan rice pudding is irresistibly creamy, not overly sweet, and flavored with plenty of vanilla! A classic, family-friendly dessert that requires affordable and easy-to-find ingredients. Plant-based and just 20 minutes!
Ingredients
- 5 tbsp uncooked short grain rice
- 2 cups unsweetened almond milk or soy milk
- 3 tbsp sugar adjust to taste
- 2 tsp vanilla extract
- 1/2 vanilla bean split in half
- a pinch of salt
- 3 tbsp coconut cream or plant-based cream
Instructions
- Soak the rice. Add the rice to a bowl and cover with cold water. Soak the rice in for about 1 hour. Drain the rice.
- Cook the rice pudding. Add the drained rice, milk, sugar, salt, and vanilla to a saucepan. Bring to a boil, lower the heat, and let it simmer for 15-17 minutes, stirring constantly with a wooden spoon or spatula. Stirring will not only prevent the rice from sticking to the bottom of the pan but also prevents a skin from forming on top of the milk.
- Once the rice is tender and the pudding has slightly thickened, remove it from the heat and let it cool for about 5 minutes while stirring regularly. The pudding will thicken more as it cools down. Remove the vanilla bean if you used one.
- Add the cream. Finally, add the coconut cream (or your favorite plant-based cream) and stir to combine.
- Let cool for at least 30 minutes at room temperature before transferring to a bowl or individual ramekins and covering with plastic wrap to the touch to prevent skin from forming.
- Enjoy chilled topped with shaved chocolate or sprinkled with cinnamon!
- This rice pudding will keep for up to 4 days at room temperature.
Notes
- Use good-quality vanilla extract. Quality vanilla extract makes all the difference, especially if you are not using fresh vanilla beans.
- Do not omit to soak the rice. It takes just 1 hour and will give your pudding a superior texture.
- Flavor it to your liking! This rice pudding is so versatile. Feel free to add lime or orange zest, dried fruits like raisins, chopped dates, or spices like cinnamon or cardamom!
- Adjust the sweetness to your liking. If you have a sweet tooth, add an additional tablespoon of sugar.
- Do not overcook it. After 15-17 minutes of cooking, you should start to see the grains of rice floating on top of the milk. At this point, cook for one more minute and remove from heat. The rice will continue to absorb some of the milk and will thicken.
Nutrition
Serving: 1 serving | Calories: 184 kcal | Carbohydrates: 30.1 g | Protein: 2.4 g | Fat: 6 g | Saturated Fat: 3.4 g | Sodium: 124 mg | Potassium: 172 mg | Fiber: 1 g | Sugar: 12.9 g | Calcium: 206 mg | Iron: 1 mg