Creamy Vegan Rice Pudding
Creamy, dreamy, and bursting with sweetness and a hint of cinnamon! This luscious vegan rice pudding is easy to make and delicious hot or cold. You'd never guess it was dairy-free!
Servings: 8
Calories: 246kcal
Ingredients
- 3 cups unsweetened and unflavored non-dairy milk (such as soy or almond)
- 1 cup full-fat coconut milk (from a can)
- 1 cup uncooked medium grain white rice
- ½ cup raisins
- ¼ cup maple syrup, plus more to taste
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons vegan butter
- ½ teaspoon salt, or to taste
Instructions
- Place the non-dairy milk, coconut milk, rice, raisins, maple syrup, vanilla, orange zest, cinnamon, and nutmeg into a large pot.
- Stir the ingredients together and place the pot over medium heat.
- Bring the liquid to a boil.
- Lower the heat and allow the mixture to cook at a low simmer, stirring occasionally and scraping the bottom of the pot with a spoon to remove any rice that sticks.
- Allow the mixture to cook for about 20 minutes, or until it reaches your desired thickness.
- Remove the pot from the heat.
- Stir in the vegan butter, if using, and salt.
- Taste test and add more maple syrup if desired. Adjust any other seasonings to your liking.
- Let the pudding cool for a bit. Chill for later or serve warm.
Video
Nutrition
Serving: 0.5cups | Calories: 246kcal | Carbohydrates: 34.5g | Protein: 3g | Fat: 11.1g | Saturated Fat: 7.3g | Sodium: 245mg | Potassium: 210mg | Fiber: 1.7g | Sugar: 12.4g | Calcium: 15mg | Iron: 11mg