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–+ servings
Jessica

Creamy Vegan Rice Pudding: A Delightful Dessert Recipe

A delightful and creamy vegan rice pudding made with Arborio rice and almond milk, sweetened with coconut sugar and flavored with vanilla and cinnamon.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Vegan
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a medium saucepan, combine the Arborio rice, almond milk, coconut sugar, vanilla extract, ground cinnamon, and salt. Stir well to combine.
  2. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low.
  3. Cover the saucepan and simmer for about 30-35 minutes, stirring occasionally, until the rice is tender and the pudding has thickened.
  4. If using, stir in the raisins during the last 5 minutes of cooking.
  5. Once cooked, remove from heat and let it sit for a few minutes to thicken further. Serve warm or chilled.
  6. Top with fresh fruit or nuts if desired before serving.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 40gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gSodium: 100mgFiber: 1gSugar: 10g

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.

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