Discovering a Delicious Dessert
Creamy Vegan Rice Delight one of my favorite dessert and I remember the day I first made Creamy Vegan Rice Delight. It was a rainy afternoon, and I had some leftover rice from dinner. I didn’t want to waste it, so I thought of turning it into something sweet. I had almond milk and coconut milk in my fridge, along with some spices like saffron and cardamom. I felt excited to create a new dessert. It felt like an adventure in my kitchen!
Cooking with Love
As I combined the rice with almond milk in my saucepan, the warm smell filled the room. I watched the rice soak up the milk, and it slowly started to thicken. I added in the coconut milk, sweet agave syrup, and scraped the seeds from a vanilla bean. Each step felt special. When I stirred in the saffron and cardamom, the rich aromas danced in the air. It reminded me of my trips to India, where the sweet flavors lingered in my memory.
A Beautiful Presentation
Once the pudding was ready, I poured it into a big glass bowl. I topped it with golden raisins and a sprinkle of chopped pistachios and almonds. The colors were so beautiful! The golden hue of the pudding glistened, and the crunch of the nuts added a lovely touch. I couldn’t wait to share it withmy friends. As I served it, I saw their eyes light up with joy, and I felt proud of my creation.
A Sweet Celebration
When my friends took their first bites, I could see how much they loved it. They praised the creamy texture and the blend of flavors. I shared the story of how I turned leftover rice into this special dessert. It was a moment of happiness, knowing I had created something delicious and healthy. Creamy Vegan Rice Delight became a favorite in my home, and I loved making it for anyone who visited. It reminded me that with a little creativity, even simple ingredients could bring joy and warmth to the table.
Table of Contents
Chef’s Notes-Creamy Vegan Rice Delight
- Use sushi rice or arborio rice for a creamier texture. These varieties absorb liquid well and create a richer pudding.
- Taste the pudding before serving. You can adjust the sweetness by adding more agave nectar or maple syrup based on your preference.
- For a lighter pudding, try using oat milk instead of coconut milk. Keep in mind that this may alter the creaminess slightly.
- Experiment with adding rose water or orange blossom water during cooking for an aromatic twist.
- Enhance the presentation and flavor by serving with fresh berries, coconut whipped cream, or a sprinkle of your favorite nuts.
- The pudding can be stored in an airtight container in the fridge for up to three days. The flavors may intensify as it sits!
- Besides pistachios and almonds, consider using crushed walnuts or hazelnuts for added crunch and flavor.
Creamy Vegan Rice Delight
Dive into the world of flavors with this Creamy Vegan Rice Delight! A luscious, gluten-free dessert that transforms leftover rice into a rich, aromatic pudding. Infused with exotic spices and sweetened naturally, this dish is a celebration of taste and texture. Perfect for those who crave a guilt-free indulgence, this recipe is a must-try for any dessert lover. Channel your inner chef and whip up this delightful treat that promises to impress even the most discerning palates!
4
servings5
minutes20
minutes250
kcal10
minutes35
minutesKeep the screen of your device on
Ingredients
1 to 1½ cups pre-cooked rice use sushi or arborio for best results
1 cup almond milk or half almond milk and half water if needed
15 ounces coconut milk opt for full-fat for richness
2 tablespoons agave nectar or maple syrup
1/2 vanilla bean seeds scraped out
crushed saffron threads
1/4 teaspoon ground cardamom
1/3 cup golden raisins or regular raisins
1/4 cup raw pistachios roughly chopped
sliced almonds a small handful
ground cinnamon a dash
ground nutmeg a dash
Directions
- Rice and Almond Milk Base – In a medium saucepan, combine the pre-cooked rice with almond milk. Bring the mixture to a gentle boil over medium heat, then lower the heat and let it simmer for about 5 minutes until it starts to thicken.
- Flavor Infusion – Stir in the coconut milk along with the scraped vanilla bean seeds, agave syrup, crushed saffron, and ground cardamom. Continue cooking on low heat for another 10-15 minutes until the pudding thickens further.
- Garnishing and Serving – Before serving, sprinkle the remaining pistachios and sliced almonds on top. Add a light dusting of cinnamon and nutmeg for extra flavor.
Equipment
- saucepan
- mixing bowls
Notes
- For an extra layer of flavor, consider adding a splash of rose water or orange blossom water during the cooking process. This dessert pairs beautifully with fresh berries or a dollop of coconut whipped cream on top. Feel free to experiment by adding other dried fruits like apricots or figs for variety!
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 35g
- Protein: 4g
- Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 50mg
- Potassium: 200mg
- Fiber: 2g
- Sugar: 10g
- Vitamin A: 50IU
- Vitamin C: 1mg
- Calcium: 100mg
- Iron: 1mg
FAQ- Creamy Vegan Rice Delight
Can I use brown rice instead of white rice?
Yes, you can use brown rice. However, it may require a longer cooking time and may not achieve the same creamy texture as white rice.
Is this dessert suitable for meal prep?
Absolutely! This pudding keeps well in the refrigerator, making it a great option for meal prep. Just reheat gently before serving if desired.
Can I make this recipe nut-free?
Yes, you can substitute almond milk with rice milk or another non-nut milk of your choice. Just ensure that any toppings are also nut-free.
How can I add more protein to this dessert?
Consider stirring in a scoop of plant-based protein powder or serving the pudding with a dollop of soy yogurt for an extra protein boost.
What can I do if the pudding is too thick?
If the pudding becomes too thick while cooling, simply whisk in a little more almond milk or coconut milk until you reach your desired consistency before serving.
