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Vegan Rice Pudding

Course Dessert, vegan
Cuisine American
Keyword rice pudding, vegan
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 6 1/2 cup servings

Ingredients

  • 2 ½ cups almond milk or similar dairy-free milk
  • 1 cup uncooked long-grain rice
  • ½ teaspoon salt divided
  • 1 cup coconut cream
  • ½ cup sugar
  • ¼ teaspoon cinnamon
  • ½ teaspoon freshly grated nutmeg
  • 1 1/2 tsp vanilla
  • optional 1/2 cup raisins or dried cranberries

Instructions

  1. Bring the almond milk or other dairy-free milk to a boil in a medium saucepan with a lid.
  2. Add ¼ teaspoon of the salt and the uncooked rice.
  3. Bring again to a boil.
  4. Cover the saucepan and reduce the heat to simmer.
  5. Let the rice simmer for 15 minutes,
  6. Turn off the heat and let sit for 5-10 minutes until most of the moisture has been absorbed.
  7. Stir in the coconut cream, sugar, remaining salt, cinnamon, and the nutmeg.
  8. Stir in the optional raisins or cranberries if desired.
  9. Bring the pudding again to a boil, stirring constantly.
  10. Take the rice pudding off the heat and let sit, covered for 20 minutes. Most of the moisture will have been absorbed, but some should be left to create a thick creamy pudding. If you need to, add a little more coconut crème or almond milk to achieve the desired creaminess.
  11. Stir in the vanilla.
  12. Serve warm or cold with some more grated nutmeg over the top or with some berries.