Vegan Rice Pudding is a thick and creamy sweet pudding made with almond milk. Vegans and non-vegans alike will love this easy recipe, which is also gluten-free and dairy-free.
Over the holiday, I saw an old friend that cannot eat dairy. In our conversation, he mentioned that dessert is the thing that he misses the most. Almost everything baked has some sort of dairy in it. I got to thinking and had to agree that I use an obscene amount of dairy in my baking. It is really easy to find good vegan baked goods, but it can be hard to satisfy the need for something creamy.
I was flipping through Food & Wine a few days later and found that they were highlighting almond milk. This recipe was included, and I love how it is made in a similar way to risotto. The almond milk is added slowly, absorbing the liquid before you add more. The end result is an incredibly creamy almond milk rice pudding that is simple but satisfying. I added a vanilla bean to mine, but you could just add a splash of vanilla extract, if you prefer.
Is Rice Pudding For Breakfast Or Dessert? //
This vegan rice pudding is great after dinner, but I also like to eat it for breakfast. I think it is a great addition to a brunch menu. Top with some preserves or fresh berries and you are good to go. Next time, I am going to try to make it with quinoa and see what happens; it could be a really healthy, protein-filled breakfast.
- 1 1/2 cups rice
- 1/3 cup sugar
- 1 vanilla bean, seeded and scraped
- 7 cups Almond Milk, vanilla or unsweetened (see ‘FAQs’ section for other milk types)
- pinch of sea salt
- fresh berries
How To // The Steps
Step 1: Start by rinsing the rice with water. Add to a medium saucepan.
Step 2: Add sugar, vanilla bean, salt, and 1 cup of almond milk.
Step 3: Cook over LOW heat, stirring occasionally until the milk is absorbed, about 5 minutes.
Step 4: Gradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb into the rice before adding more.
Step 5: After 25 minutes, the rice pudding will be thick and creamy. Allow it to cool, then stir in the last cup of milk. Remove the vanilla bean and spoon the pudding into a pretty glass.
Despite making a vegan dessert, you still have a number of options when it comes to adding/altering this recipe. I’ve already mentioned using coconut milk (well, I mention it below) and adding berries and cream. Here are some more:
Chocolate rice pudding: If you are going to serve this as dessert, then go all in and stir in some cocoa powder or melted vegan chocolate to the rice pudding. Top with the whipped coconut cream.
Cardamom and pistachio rice pudding: Want a Middle Eastern twist? Add ground cardamom and chopped pistachios to the pudding.
Matcha rice pudding: Mix in some matcha powder to the rice pudding for something that resembles green tea. Top with sliced bananas and a sprinkle of sesame seeds for an Asian-inspired treat.
Apple cinnamon rice pudding: Add diced apples and cinnamon to the rice pudding. As this reminds me of porridge, it would be most appropriate for breakfast (but that’s just my preference!)
I’ve mentioned using coconut milk alongside the almond but feel free to use all coconut. You can also substitute soy, rice, oat, or cashew milk. Those with allergies will want to see which of these is most suitable for their diet.
Sushi rice, jasmine, and basmati all work really well for this recipe.
To get really creamy rice pudding, cook it slowly and wait until the almond milk is almost fully absorbed by the rice before adding more. You can make this recipe just with almond milk, or a combination of almond and coconut milk. As a result of using coconut milk, the pudding is much creamier with a hint of coconut.
Using a vanilla bean will give the best flavor; however, two teaspoons of extract is a good substitute.
This is my preference, it more like a risotto.
How To Store Vegan Rice Pudding //
Let the rice pudding cool completely before storing. I serve these in Weck Tulip Jars. They have a lid for storing. Those I don’t eat get put in the fridge for up to 4 days. You can microwave the pudding when you’re ready to eat them. Add some plant-based milk to loosen them up a bit if you think they need it. You can also freeze the pudding for up to 3 months. Just let it thaw overnight in the fridge before you eat it.
Vegan Rice Pudding
- 1 1/2 cups rice sushi rice, jasmine, basmati are really good in pudding
- 1/3 cup sugar
- 1 vanilla bean seeded and scraped
- 7 cups Almond Breeze Almond Milk vanilla or unsweetened*
- pinch of sea salt
- Start by rinsing the rice with water. Add rice to a medium saucepan. Add sugar, vanilla bean and pod, salt, and 1 cup of almond milk.
- Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes. Gradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb before adding more.
- After 25 minutes, the rice pudding will be thick and creamy.
- Let cool, then stir in the last cup of milk. Remove vanilla bean. Spoon into a pretty glass. Garnish with fresh berries, or a spoonful of preserves.
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