Silky Vegan Rice Pudding has always been a special dessert for me. I remember the first time I made it. It was a chilly evening, and I wanted something warm and comforting but also healthy. Silky Vegan Rice Pudding was the perfect answer. The creamy texture, even without any dairy, surprised me. I loved how the rice absorbed the coconut milk, making each bite smooth and satisfying. From that day on, Silky Vegan Rice Pudding became one of my go-to desserts.
Simple Ingredients, Big Flavor
One of the things I love about this recipe is how simple it is. You don’t need fancy ingredients to make Silky Vegan Rice Pudding. All it takes is some cooked rice, coconut milk, a bit of sugar, and a dash of cinnamon. The natural sweetness of the coconut milk blends perfectly with the rice. I like to add a pinch of vanilla too, which gives it an extra depth of flavor. It’s amazing how just a few ingredients can come together to create something so delicious.
A Versatile Dessert
What’s great about Silky Vegan Rice Pudding is how versatile it is. You can enjoy it warm right off the stove, or let it chill in the fridge for a refreshing cold treat. Sometimes, I top it with fresh fruits like berries or mangoes for a burst of color and flavor. Other times, a sprinkle of nuts like almonds or pistachios adds a nice crunch. This pudding is perfect for any time of year and can easily be adapted to suit your mood or what you have on hand.
Not only is Silky Vegan Rice Pudding delicious, but it’s also a healthier dessert option. Using coconut milk makes it dairy-free, which is great for those avoiding lactose. Plus, it’s naturally gluten-free! It’s a dessert that feels indulgent, but it’s made with wholesome ingredients. I feel good serving it to my family, knowing they’re enjoying something tasty and nutritious at the same time.
Table of Contents
Chef’s Notes- Silky Vegan Rice Pudding
- Stir regularly while simmering to prevent the rice from sticking and to ensure an even, creamy texture.
- For a silkier texture, try using short-grain or Arborio rice, which has higher starch content and creates a creamier pudding.
- If you’re not a fan of a strong coconut flavor, use light coconut milk or substitute it with full-fat soy milk for a milder taste.
- Adjust the sweetness by tasting the pudding before it cools, and add more maple syrup or agave nectar to reach your desired level of sweetness.
- While delicious warm, this pudding is also great chilled. Refrigerating it overnight will enhance the flavors and create a firmer consistency.
- Add spices like cardamom or star anise to the simmering mixture for a more exotic touch. You can also stir in a tablespoon of almond butter for a nutty depth.
- Toasted nuts or coconut flakes add great texture, and a drizzle of extra maple syrup right before serving elevates the presentation and flavor.
Silky Vegan Rice Pudding
Dive into the luscious world of Silky Vegan Rice Pudding, a delightful and creamy dessert that’s both dairy-free and irresistibly sweet. Perfectly balanced with a hint of cinnamon and orange zest, this pudding can be enjoyed warm or chilled, making it a versatile treat for any season. Whether you’re a vegan enthusiast or simply seeking a healthier dessert option, this recipe promises a rich, comforting experience that’s sure to satisfy your sweet tooth. Get ready to elevate your dessert game with this easy and customizable recipe that’s beloved by many!
4
servings10
minutes20
minutes300
kcal10
minutes40
minutesKeep the screen of your device on
Ingredients
- Dairy Alternatives
3 cups unsweetened, unflavored plant-based milk like almond or soy
1 cup rich coconut cream from a can
- Grains and Sweeteners
1 cup dry medium-grain white rice
½ cup juicy raisins
¼ cup pure maple nectar plus extra as preferred
- Flavors and Spices
1 tsp pure vanilla essence
1 tsp finely grated orange peel
1 tsp aromatic ground cinnamon
½ tsp warm ground nutmeg
- Fats and Seasonings
2 tbsp plant-based butter
½ tsp sea salt or to taste
- Alternative Ingredients:
Non-Dairy Milk: Can substitute with oat milk or cashew milk for a different flavor profile.
Coconut Milk: Use full-fat soy milk as a replacement if coconut flavor is not desired.
Maple Syrup: Agave nectar or brown rice syrup can replace maple syrup for different sweetness levels.
Raisins: Dried cranberries or chopped dates can be used for added tartness.
Vegan Butter: Coconut oil or margarine can serve as alternatives for a similar fat content.
Medium Grain Rice: Short grain or Arborio rice can be substituted for a creamier texture.
Vanilla Extract: Almond extract can be used for a different aromatic flavor.
Directions
- Combine Ingredients: In a spacious saucepan, pour in the plant-based milk and coconut cream. Add the uncooked rice, raisins, and maple syrup. Stir in the vanilla extract, grated orange zest, ground cinnamon, and nutmeg. Mix thoroughly to ensure all ingredients are evenly distributed. (Approx. 5 minutes)
- Bring to Boil: Place the saucepan over medium heat, allowing the mixture to come to a gentle boil. Once boiling, reduce the heat to low to maintain a simmer. (Approx. 5 minutes)
- Simmer and Stir: Let the mixture cook on a low simmer for about 20 minutes, stirring occasionally. Use a wooden spoon to scrape the bottom of the pot, preventing the rice from sticking and ensuring an even texture.
- Finalize Pudding: After the desired thickness is achieved, remove the pot from heat. Stir in the vegan butter and salt until fully melted and incorporated. Taste the pudding and add more maple syrup if additional sweetness is desired. Adjust spices to your preference.
- Cool and Serve: Allow the pudding to cool slightly before transferring it to serving dishes. You can choose to chill it in the refrigerator for a few hours or enjoy it warm immediately. Garnish with extra raisins or a dusting of cinnamon if desired. (Optional: Top with fresh fruit or a drizzle of additional maple syrup for added flavor.)
Equipment
- large pot
- wooden spoon
- measuring cups and spoons
Nutrition Facts
- Calories: 300kcal
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 250mg
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 15g
- Protein: 4g
- Vitamin A: 500IU
- Vitamin C: 2mg
- Calcium: 200mg
- Iron: 2mg
FAQ- Silky Vegan Rice Pudding
Can I use brown rice instead of white rice?
Yes, but keep in mind that brown rice will require a longer cooking time and will have a chewier texture compared to white rice. You may also need to add more liquid.
What if I don’t have coconut milk?
You can replace coconut milk with full-fat soy milk or cashew milk for a rich, creamy texture. Light coconut milk or almond milk can also work but will have a lighter result.
How do I store leftovers?
Store the rice pudding in an airtight container in the refrigerator for up to 4 days. The texture will firm up as it chills, so you may want to add a splash of plant-based milk when reheating.
Can I make this sugar-free?
Yes, you can use a sugar-free syrup like monk fruit or stevia syrup instead of maple syrup to make it sugar-free while keeping it sweet.
Can I freeze this rice pudding?
Freezing rice pudding is not recommended as it can affect the texture of the rice, making it grainy upon thawing. It’s best enjoyed fresh or refrigerated.
