Description
Ultra-creamy vegan rice pudding made with cooked white rice, creamy coconut milk, and warm spices like cinnamon and vanilla. This dairy-free dessert is both cozy and satisfying, perfect served warm or chilled for a comforting treat.
Ingredients
Main Ingredients
- 1 cup cooked white rice
- 1 cup canned coconut milk
- ¼ cup almond milk
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ½ tsp cinnamon
- Pinch of salt
Optional Toppings
- Raisins
- Nutmeg
- Toasted coconut
Instructions
- Combine Ingredients: Place the cooked white rice, canned coconut milk, almond milk, maple syrup, vanilla extract, cinnamon, and a pinch of salt into a small pot.
- Heat and Simmer: Heat the mixture over medium heat. Let it simmer gently for 8–10 minutes, stirring frequently to prevent sticking and to help it thicken evenly into a creamy consistency.
- Adjust Consistency: If the pudding becomes too thick during cooking, add a small splash of almond milk to loosen it to your desired texture.
- Serve: Serve the pudding warm or chilled. Optionally, top with raisins, a sprinkle of nutmeg, and toasted coconut for added flavor and texture. Sprinkle extra cinnamon on top if desired.
Notes
- If the pudding is too thick, add more almond milk a little at a time until it reaches your preferred consistency.
- For additional fiber, switch from white rice to brown rice without altering the other ingredients.
- Use full-fat canned coconut milk for the creamiest texture and richest flavor.
- This recipe can be easily doubled or tripled to serve more people.
- Store any leftovers in an airtight container in the refrigerator and enjoy within 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Dessert
- Method: Stovetop
- Cuisine: American
