Rice pudding is a dessert that my mom always made me when I was little and growing up in Bulgaria. I really love recreating my childhood treats and making them vegan, and that's exactly what I did with this vegan rice pudding. I hope you enjoy it!
What you'll need for the rice pudding
- 1 cup brown rice
- ⅓ cup sugar
- 5 cups dairy free milk
- 1 tablespoon vegan butter
- 1 teaspoon vanilla
- ½ cup coconut cream
- 1 teaspoon cinnamon
How to make the pudding
- Start by rinsing and draining the rice. Then add the rice to a large pot. Add the sugar, milk, butter, and vanilla to the rice and stir them together.
- Turn the stove on high heat until the milk starts to boil. Then reduce the heat to medium. Cover with a lid while the rice pudding is cooking. Stir the rice pudding every 7-10 minutes.
- Cook the rice for 45-50 minutes. To test if it's ready, take out a small amount of rice and taste it to make sure that it's soft and chewy, and not crunchy. *Blow on it first to cool it off before testing it so that you don't burn yourself!
- Once the rice has cooked, remove from heat. Most of the liquid will have evaporated, but there should still be a some liquid left. The consistency should be fairly runny. If you like the pudding to be thicker, you can cook the pudding for longer and adjust it to your preference.
- Once you have removed the rice pudding from the heat, add in the coconut cream. This will make the rice pudding thicker.
- You can add the cinnamon into the rice pudding and mix it in, or you can leave it out and top each bowl of rice pudding that you serve with a layer of cinnamon (like I have in the photos above).
- You can enjoy the rice pudding warm or refrigerate it and enjoy it cold. You can store in the fridge for about 5-7 days.
If you liked this recipe, you might also like these creamy vegan desserts
Rice Pudding Recipe
This vegan version of rice pudding is really easy to make so super delicious! It's a great recipe to enjoy for breakfast or dessert.
Equipment
- large pot
Ingredients
- 1 cup brown rice
- ⅓ cup sugar
- 5 cups dairy free milk
- 1 tablespoon vegan butter
- 1 teaspoon vanilla
- ½ cup coconut cream
- 1 teaspoon cinnamon
Instructions
- Start by rinsing and draining the rice. Then add the rice to a large pot. Add the sugar, milk, butter, and vanilla to the rice and stir them together.
- Turn the stove on high heat until the milk starts to boil. Then reduce the heat to medium. Cover with a lid while the rice pudding is cooking. Stir the rice pudding every 7-10 minutes.
- Cook the rice for 45-50 minutes. To test if it's ready, take out a small amount of rice and taste it to make sure that it's soft and chewy, and not crunchy. *Blow on it first to cool it off before testing it so that you don't burn yourself!
- Once the rice has cooked, remove from heat. Most of the liquid will have evaporated, but there should still be a some liquid left. The consistency should be fairly runny. If you like the pudding to be thicker, you can cook the pudding for longer and adjust it to your preference.
- Once you have removed the rice pudding from the heat, add in the coconut cream. This will make the rice pudding thicker.
- You can add the cinnamon into the rice pudding and mix it in, or you can leave it out and top each bowl of rice pudding that you serve with a layer of cinnamon (like I have in the photos above).
- You can enjoy the rice pudding warm or refrigerate it and enjoy it cold. You can store in the fridge for about 5-7 days.
Video
Nutrition
Calories: 328kcalCarbohydrates: 44gProtein: 9gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 116mgPotassium: 430mgFiber: 2gSugar: 16gVitamin A: 863IUVitamin C: 15mgCalcium: 292mgIron: 2mg
Tried this recipe?Let us know how it was!
Laurie
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