This creamy vegan rice pudding is simple to make and incredibly comforting. Using coconut milk and sweeteners like maple syrup, it’s a delightful dessert that can be enjoyed warm or chilled.

Ingredients

• 1 ½ cups cooked white rice (jasmine or basmati preferred)
• 1 ½ cups dairy-free milk (such as almond milk, coconut milk, or oat milk)
• ¼ cup maple syrup (or sugar of your choice)
• 2 teaspoons cornstarch
• ⅛ teaspoon sea salt
• ½ cup canned light coconut milk
• 1 teaspoon vanilla extract
• Optional toppings: cinnamon, raisins, or fresh fruit

Instructions

1. Prepare the Rice:
   • If you don’t have cooked rice, prepare it according to package instructions. About ½ cup of dry rice yields approximately 1 ½ cups of cooked rice.
2. Combine Ingredients:
   • In a medium saucepan, whisk together the dairy-free milk, maple syrup, cornstarch, and sea salt. Add the cooked rice and stir well.
3. Cook the Mixture:
   • Heat the saucepan over medium heat, stirring occasionally. Cook for about 13-16 minutes, until the rice absorbs most of the liquid but remains slightly runny. The consistency should resemble risotto.
4. Add Coconut Milk and Vanilla:
   • Stir in the light coconut milk and vanilla extract. Continue to stir for an additional 2-4 minutes until the mixture thickens slightly but is still pourable.
5. Cool and Serve:
   • Remove from heat and let cool for a few minutes if serving warm. For chilled pudding, transfer it to a bowl and cover with parchment paper or plastic wrap to prevent a skin from forming. Refrigerate for at least 30 minutes.
6. Garnish:
   • Serve warm or chilled, topped with cinnamon, raisins, or fresh fruit as desired.

Tips

• Adjust Sweetness: Taste the pudding before cooling and adjust sweetness if necessary.
• Storage: Store any leftovers in an airtight container in the refrigerator for up to a week.
• Flavor Variations: Add grated lemon zest or nutmeg for additional flavor.

Enjoy this delicious vegan rice pudding as a comforting dessert that’s perfect for any occasion!