Description
This Vegan Rice Pudding is a creamy, comforting dessert or breakfast made with almond and coconut milk. Naturally sweetened with maple syrup and flavored with cinnamon and vanilla, it’s a delightful dairy-free and gluten-free treat that can be served warm or chilled with your favorite toppings.
Ingredients
Scale
Main Ingredients
- ¾ cup uncooked white rice (short or medium grain)
- 2 cups unsweetened almond milk (or any plant-based milk), divided
- ¼ cup canned coconut milk (for creaminess)
- ¼ cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- â…› teaspoon salt
Optional Toppings
- Raisins
- Chopped nuts
- Fresh berries
- Extra cinnamon
Instructions
- Combine and Cook Rice: In a medium saucepan, combine the rice, 1 ½ cups of the almond milk, coconut milk, and salt. Bring to a gentle boil over medium heat, then reduce to a simmer. Cover and cook for 15–20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
- Add Sweeteners and Flavorings: Stir in the remaining ½ cup almond milk, maple syrup, vanilla extract, and cinnamon. Continue cooking uncovered for 5–10 minutes, stirring frequently, until the pudding thickens to your desired consistency.
- Finish and Serve: Remove from heat and let cool slightly. Serve warm or chilled, topped with your favorite add-ins like raisins, nuts, or fresh fruit. Sprinkle with extra cinnamon if desired.
Notes
- For a creamier texture, use arborio rice or stir in an extra splash of coconut milk before serving.
- Keeps well in the fridge for up to 4 days—great for meal prep or dessert!
