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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!