Description
A creamy and comforting vegan rice pudding made with short-grain rice and almond milk, sweetened naturally with maple syrup and flavored with warm spices like cinnamon and nutmeg. Ideal for a wholesome dessert or snack, served warm or chilled with your favorite toppings such as fresh fruit, nuts, or coconut flakes.
Ingredients
Scale
Base Ingredients
- 1 cup short-grain white rice (e.g., Arborio)
- 4 cups unsweetened almond milk (or any plant-based milk)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch of salt
Sweeteners and Flavorings
- 1/4 cup maple syrup (or more to taste)
- 1 teaspoon pure vanilla extract
Optional Toppings
- Fresh fruit (e.g., berries, sliced bananas)
- Chopped nuts (e.g., almonds, walnuts)
- 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 evenly distribute all ingredients.
- Cook the Pudding: Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer gently for 25 to 30 minutes. Stir occasionally to prevent sticking and ensure the rice cooks evenly until it becomes tender and the mixture thickens into a creamy consistency.
- Add Sweeteners and Flavor: Remove the pudding from heat and stir in the maple syrup and pure vanilla extract. Taste and adjust sweetness by adding more maple syrup if desired, mixing thoroughly.
- Serve: Serve the rice pudding warm or chilled according to preference. Garnish with optional toppings such as fresh fruit, chopped nuts, raisins, or coconut flakes to enhance the flavor and texture.
Notes
- Use short-grain rice like Arborio for the creamiest texture.
- Stir occasionally while simmering to avoid the rice sticking to the bottom of the pan.
- Adjust sweetness according to your taste by adding more or less maple syrup.
- This pudding can be stored in the refrigerator for up to 4 days.
- Feel free to substitute almond milk with other plant-based milk alternatives like oat, soy, or coconut milk.
