A delightful and creamy vegan rice pudding made with Arborio rice and almond milk, sweetened with coconut sugar and flavored with vanilla and cinnamon.
Author:Jessica
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Dessert
Method:Stovetop
Cuisine:Vegan
Diet:Vegan
Ingredients
Scale
1 cup Arborio rice
4 cups almond milk (or any plant-based milk)
1/2 cup coconut sugar (or brown sugar)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins (optional)
Fresh fruit or nuts for topping (optional)
Instructions
In a medium saucepan, combine the Arborio rice, almond milk, coconut sugar, vanilla extract, ground cinnamon, and salt. Stir well to combine.
Bring the mixture to a gentle boil over medium heat, then reduce the heat to low.
Cover the saucepan and simmer for about 30-35 minutes, stirring occasionally, until the rice is tender and the pudding has thickened.
If using, stir in the raisins during the last 5 minutes of cooking.
Once cooked, remove from heat and let it sit for a few minutes to thicken further. Serve warm or chilled.
Top with fresh fruit or nuts if desired before serving.
Notes
For a creamier texture, use full-fat coconut milk instead of almond milk.
Add a pinch of nutmeg or a splash of maple syrup for extra flavor.