Description
This creamy and comforting Vegan Rice Pudding is a delightful dairy-free dessert made with short-grain rice simmered in almond milk and sweetened naturally with maple syrup. Flavored with warm cinnamon, nutmeg, and vanilla, it offers a rich, velvety texture perfect for a wholesome treat. Customize with your favorite toppings like fresh fruit or nuts for added taste and texture.
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, combine the short-grain rice, unsweetened almond milk, ground cinnamon, ground nutmeg, and a pinch of salt. Stir well to incorporate all ingredients evenly.
- Cook the Pudding: Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 25-30 minutes. Stir occasionally during this time to prevent the rice from sticking or burning, and to ensure the pudding thickens evenly.
- Add Sweetener and Flavor: After the rice is tender and the pudding has thickened, remove the saucepan from heat. Stir in the maple syrup and pure vanilla extract, mixing thoroughly to blend the flavors.
- Serve and Garnish: Spoon the warm pudding into serving bowls. Add your choice of optional toppings such as fresh fruit, chopped nuts, raisins, or coconut flakes for enhanced texture and flavor. Serve warm or chilled based on preference.
Notes
- You can substitute almond milk with any other plant-based milk such as oat, soy, or coconut milk.
- Adjust the maple syrup amount to taste depending on your desired sweetness level.
- Short-grain rice is preferred for its creamy texture, but medium-grain can be used as a substitute.
- Stir frequently towards the end of cooking to avoid the pudding sticking or burning.
- This pudding can be served warm or chilled, and it thickens further as it cools.
