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Vegan Rice Pudding Recipe

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4 from 2 reviews

This creamy vegan rice pudding is a comforting and dairy-free dessert made with short grain rice, plant-based milk, and a hint of citrus and cinnamon. Perfect served warm or chilled, it delivers a rich, sweet flavor while being entirely plant-based and easy to prepare on the stovetop.

Ingredients

Rice Base

  • ½ cup (100 g) white short grain rice
  • 1 cup (240 ml) water
  • 2 pieces orange peel, organic, unwaxed
  • 2 pieces lemon peel, organic, unwaxed

Milk and Flavoring

  • 2 cups (480 ml) plant milk (oat, soya, or preferred choice)
  • 1 tsp cinnamon, plus more for dusting
  • ¼ cup (50 g) sugar

Instructions

  1. Prepare the Rice: Add the white short grain rice, water, lemon peel, and orange peel to a saucepan. Bring the mixture to a boil over medium heat, then reduce to low heat and cover tightly with a lid. Simmer for 10 minutes until the rice begins to soften and absorb the flavors from the citrus peels.
  2. Add Plant Milk and Cinnamon: Remove the lid and pour in the plant-based milk along with 1 teaspoon of cinnamon. Stir well to combine all ingredients.
  3. Simmer to Thicken: Increase heat to medium and let the mixture simmer uncovered for about 15 minutes. Stir frequently to prevent sticking and to promote even cooking, allowing the pudding to thicken gradually.
  4. Sweeten the Pudding: Stir in the sugar and continue simmering for a couple more minutes until the sugar has completely dissolved and the pudding reaches a thick, creamy consistency to your preference.
  5. Serve: Remove the citrus peels before serving. Divide the pudding into small bowls or ramekins. You can enjoy it warm, dusted with a bit of extra cinnamon, or chill it in the refrigerator until firm for a refreshing cold dessert.

Notes

  • Use short grain rice for best creamy texture; long grain rice will be less creamy.
  • If you prefer a thicker pudding, simmer a bit longer or reduce the amount of plant milk slightly.
  • To keep the pudding vegan, ensure the sugar is vegan-certified if necessary.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.
  • Feel free to substitute sugar with maple syrup or agave nectar for a different sweetness profile.

Find it online: https://yumntasty.com/vegan-rice-pudding-recipe/