Description
This Vegan Rice Pudding is a creamy, comforting dessert made with short-grain rice simmered in almond milk and naturally sweetened with maple syrup. Flavored with warm cinnamon and nutmeg, it’s a delightful plant-based treat perfect for any time of day. Serve it warm or chilled, topped with fresh fruit, nuts, or coconut flakes for added texture and flavor.
Ingredients
Scale
Main Ingredients
- 1 cup short-grain white rice (e.g., Arborio)
- 4 cups unsweetened almond milk (or any plant-based milk)
- 1/4 cup maple syrup (or more to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- Pinch of salt
Optional Toppings
- Fresh fruit
- Chopped nuts
- Raisins
- Coconut flakes
Instructions
- Combine Ingredients: In a medium saucepan, mix together the rice, unsweetened almond milk, ground cinnamon, ground nutmeg, and a pinch of salt until well combined.
- Cook the Rice Pudding: Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 25 to 30 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Add Sweetener and Flavor: When the rice is tender and the pudding has thickened to a creamy consistency, stir in the maple syrup and pure vanilla extract. Taste and adjust sweetness as desired.
- Serve: Serve the rice pudding warm or refrigerate to enjoy chilled. Garnish with your favorite toppings such as fresh fruit, nuts, raisins, or coconut flakes to add extra flavor and texture.
Notes
- Use short-grain rice like Arborio for the creamiest texture.
- Stir occasionally while cooking to prevent the pudding from sticking to the bottom of the pan.
- Adjust sweetness by adding more or less maple syrup according to your taste preference.
- For a richer flavor, try using other plant-based milks like oat or cashew milk.
- Can be prepared ahead and stored in the refrigerator for up to 3 days.
