This creamy rice pudding is a classic dessert that has been around for years! It is one of those staple dessert that my mom would make when she needed a simple dessert at the last minute to all of us kids. With just a few ingredients like milk, rice, sugar, vanilla and spices and within 20 minutes, you have a warm creamy comforting dessert.
This recipe was created with the ingredients I had on hand, and as well, I wanted make a vegan option of rice pudding. The classic rice pudding recipe I grew up with was using regular cow’s milk, and long grain rice. There are other options, such as using white medium or short grain rice, or brown rice. You can substitute milk options, such as regular milk, soy milk, or coconut milk. Also, add more or less of cinnamon or nutmeg. Have fun with it, but what doesn’t change it’s the outcome of the creaminess of this dessert.
Creamy Rice Pudding - Vegan
Ingredients
- 2 cups unsweetened organic almond milk
- 1/2 cup organic medium grain white rice, rinsed
- 3 tbsp raw fine sugar
- 1/2 tsp pure vanilla extract
- pinch of salt
- 1 tsp cinnamon plus some for garnish
- pinch of nutmeg
- dried fruit, apricots, dates, cranberry or raisins (optional)
Instructions
- In medium saucepan, stir together almond milk and rice. Bring the mixture to a boil, reduce heat to a simmer, and cover. After 15 minutes add sugar, vanilla and salt. Cook another 5 minutes until thick and creamy with a total time of 20 minutes.
- Remove from heat and stir in cinnamon and nutmeg. Transfer to serving bowls.
- Top with a sprinkle of cinnamon. Serve warm.
Nutrition
Cook the rice and almond milk for 15 minutes, then add sugar, vanilla and salt. Cook for another 5 minutes until the rice is tender and fully cooked. At this point, add the cinnamon and nutmeg. Garnish the pudding with more cinnamon, and serve warm.
