Description
This Vegan Rice Pudding is a creamy, dairy-free dessert made with coconut milk and naturally sweetened with maple syrup. It’s gluten-free, easy to make, and can be served warm or chilled. Whether for breakfast or a sweet treat, this plant-based pudding is comforting and delicious.
Ingredients
1 cup Arborio rice
4 cups coconut milk (or any plant-based milk of your choice)
1/4 cup maple syrup (or other sweetener)
1 tsp vanilla extract
1/2 tsp cinnamon
1 pinch salt
1/4 cup raisins (optional)
Ground cinnamon or nutmeg for garnish (optional)
Instructions
- In a medium saucepan, combine the Arborio rice, coconut milk, maple syrup, vanilla extract, cinnamon, and salt.
- Bring to a gentle boil over medium heat, then reduce to low and let it simmer, stirring occasionally.
- Cook for 30-35 minutes, or until the rice is tender and the mixture has thickened.
- If using raisins, stir them in during the last 5 minutes of cooking.
- Remove from heat and let the pudding cool for a few minutes (it will continue to thicken).
- Serve warm or chilled, garnished with ground cinnamon or nutmeg if desired.
Notes
For extra creaminess: Add a splash of coconut cream.
To adjust sweetness: Use more or less maple syrup to taste.
For a sugar-free option: Substitute maple syrup with a sugar-free sweetener.
Storage: Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk for a creamy texture.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Dairy-Free
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 180 Kcal per serving
