Vegan Rice Pudding
This creamy vegan rice pudding is a warm hug in a bowl, infused with the soothing flavors of cinnamon and nutmeg. I love how it's a nostalgic dessert that brings back cozy memories of my childhood.
Rice pudding holds a special place in my heart; it reminds me of chilly evenings spent with my family, gathering around the table.
I remember my grandmother making it on snowy days, and now I’m thrilled to share my vegan twist on this classic dish!
It’s so simple to make and incredibly comforting, perfect for those moments when you need a little extra warmth in your life.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using Arborio rice for its creamy consistency, but you can use any short-grain rice. The coconut almond milk gives it that rich flavor, and almond almond milk keeps it light. If you're not a fan of raisins, feel free to use dried cranberries or even some chopped nuts for a bit of crunch!
Tips & Notes
- •I love to top mine with fresh fruit like sliced bananas or berries for a pop of color and flavor.
- •If you're feeling a little indulgent, a dollop of coconut whipped cream on top is heavenly!
Recipe Variations
- •Sometimes I’ll add a tablespoon of almond butter for added creaminess and protein.
- •You can also throw in a handful of chopped dark chocolate for a delicious twist.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Just remember to give it a little stir and a splash of almond milk when you reheat it to bring back that creamy texture.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! Just store it in the fridge and reheat it gently on the stove or in the microwave. You might want to add a splash of almond almond milk to loosen it up.
Rate this Recipe
Loading votes...
You May Also Like
Fresh Cranberry Beans with Pasta
This dish is a beautiful celebration of fresh, vibrant flavors, and I love how the creamy texture of the cranberry beans pairs perfectly with the pasta.
Swiss Chard Salad with Vinaigrette
This Swiss Chard Salad is not only vibrant and crisp, but it also showcases the earthy flavors of the chard, which I absolutely love. The vinaigrette has a delightful zing that ties everything together beautifully.
Vegan Khao Soi
This Vegan Khao Soi is a warm hug in a bowl, with its rich coconut curry broth and crispy noodles on top. I love how the layers of flavor come together to create comfort food that's good for the soul.
This creamy vegan rice pudding is a warm hug in a bowl, infused with the soothing flavors of cinnamon and nutmeg. I love how it's a nostalgic dessert that brings back cozy memories of my childhood.
Ingredients
Instructions
- 1
In a medium saucepan, combine the short-grain rice, coconut almond milk, almond almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and salt.
- 2
Bring the mixture to a gentle boil over medium heat, stirring occasionally.
- 3
Once boiling, reduce the heat to low and cover the saucepan. Let it simmer for about 20-25 minutes, stirring occasionally to prevent sticking.
- 4
After the rice has absorbed most of the liquid and is creamy, stir in the raisins or dried fruit if using.
- 5
Remove from heat and let it sit for a few minutes to thicken up.
- 6
Serve warm, and feel free to sprinkle a little extra cinnamon or nutmeg on top for garnish!
Comments
Loading comments...