Vegan Rice Pudding
The homemade version of a classic! A creamy, rich and satisfying dessert that's vegan too! Guaranteed to have any rice pudding lover coming back for more.
- DF VG VE
I have to come clean - this is a recipe I whizzed up for the family rather than for myself! Honestly, those stodgy, heavier desserts are not my favourite, but my daughters absolutely rave about rice pudding. They would always pester me to buy those premade tins of rice pudding at the supermarket. Since I know they’re not too healthy, I reluctantly decided to come up with my own recipe! This isn’t a baked rice pudding recipe, which has that controversial skin on top that so splits opinion (I am against it! But I know that’s some people’s favourite part)! But a nice, soft and creamy stove-top vegan rice pudding. That’s right - vegan! But I promise, you won’t even notice the absence of dairy…
If your kids love rice pudding too, they won’t be let down by this alternative - don’t worry, it doesn’t taste ‘healthy’! Being a vegan option too, it’s a great one to have up your sleeve - and it also works with other plant milks, as long as they’re nice and rich. Why not experiment with a coconut milk rice pudding, or hazelnut milk, for example? I particularly enjoy that slightly nutty taste that a nut milk adds, and a non-dairy rice pudding still feels just as luxurious as a full-fat cow’s milk option.
Ingredients
Tips
Enjoy this rice pudding both warm and cold! I like to keep it in the fridge and serve it with an extra pinch of cinnamon.
Directions
You will need about 25 minutes to make 8 servings of this recipe, which has approximately 260 calories each. Make sure you have all the ingredients and follow these 6 simple steps. If you have any questions, send me an email and I’d be more than happy to help!
Add the water to a large pot and once it starts boiling, add the rice and let it cook in low heat for about 12 minutes, until most of the water is absorbed.
In a small bowl, add 230ml of the almond milk and the cornflour and mix it well until it dissolves fully and set aside.
Once the rice is ready, add the rest of the milk, sugar, vanilla and salt, and mix them.
Bring the mixture to a boil and continue stirring in low heat for another 10 minutes, until everything is incorporated.
Add the dissolved cornflour to the pot and keep stirring continuously, until the mixture begins to thicken.
Remove the pot from the heat, let it cool and serve in small bowls sprinkled with cinnamon.
Watch it step-by-step!
Vegan Rice Pudding
Vegan rice pudding, I hear you ask? I know, the dairy seems so integral! But I promise you, it isn’t - you won’t even notice the absence of milk and cream here.
Comments are moderated to avoid spam. Your email address will never be published!
Looks delicious! I’ll give it a try.
Yum! Made this for my boys and they loved it! Thanks!!!
Comments