Very simple to make and incredibly delicious Vegan Rice Pudding! Try this healthier version of Rice Pudding , made with almond milk, brown sugar and garnished with grated almonds, coconut flakes and cinnamon. Feel free to enjoy it as a dessert or even as a breakfast!
Cooked rice is combined with vegan milk, brown sugar and is flavored with vanilla powder in this quick and creamy stovepot rice pudding.
What you will need
Cooked white rice is the basic ingredient for this recipe.
Milk: any kind of milk works. I have used whole milk, almond, soy and coconut milk with success.
Salt for sweetness balance.
Brown sugar: white sugar would also be fine.
Vanilla powder or vanilla extract for flavor & aroma.
Ceylon Cinnamon or ground cinnamon.
How long does homemade rice pudding last?
When completely cool, wrap bowls with a cling film and store in the fridge. This easy vegan rice pudding will last for approximately three to four days in the fridge. However it's so good, it probably won't last that long!
Preparation time: 10 mins
Cooking time: 30 mins
1 lt. unsweetened Almond Milk
1 cup Rice
1 pinch of Salt
2 cups Water
1 teaspoon Vanilla Powder
1 or 1 1/2 cup Brown Sugar
In a medium pot add water and rice. Cook in a medium to high heat and bring to a boil.
When the rice is cooked, add almond milk and whisk continuously.
Be patient and keep whisking. The longer you stir the more mixture will thicken.
When the mixture start to thicken, add sugar and vanilla powder.
Keep whisking and when mixture is thick enough, remove from the heat and serve into small bowls.
Garnish with grated almonds, coconut flakes and cinnamon.
Enjoy your Vegan Rice Pudding!
Have you made this Vegan Rice Pudding Recipe? I would be happy to see yours! Tag @sweetandsalty_feelings on Instagram and hashtag it #sweetandsaltyfeelings