Description
This creamy vegan rice pudding is a comforting and delightful dessert made with Arborio rice, rich coconut milk, and almond milk. Naturally gluten and dairy free, it’s lightly sweetened and infused with cinnamon and vanilla for a warm, indulgent treat that can be enjoyed warm or cold.
Ingredients
Scale
Main Ingredients
- 1/2 cup Arborio rice
- 1/3 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1 cup full-fat canned coconut milk
- 2 1/2 cups unsweetened almond milk
- 1 cinnamon stick
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Combine Ingredients: In a large saucepan, combine the Arborio rice, granulated sugar, and kosher salt. Add the full-fat coconut milk and unsweetened almond milk; stir everything together until well mixed.
- Add Cinnamon: Place the cinnamon stick into the mixture, tucking it in so it can infuse the pudding with warm spice flavors as it cooks.
- Cook and Stir: Over medium or medium-low heat, cook the rice pudding for about 45 minutes, stirring almost constantly to prevent sticking or burning. The continuous stirring helps the rice release starches that thicken the pudding. When done, the rice should be tender but not mushy, and the pudding should be thick with some liquid remaining. If too much liquid is absorbed, add a splash of almond milk to loosen it up and stir in.
- Finish and Flavor: Remove and discard the cinnamon stick. Stir in the vanilla bean paste or vanilla extract. Taste and adjust sweetness or saltiness as desired by adding more sugar or salt, and more vanilla if preferred.
- Serve and Store: Enjoy the pudding warm or chilled, topped with your favorite garnishes like fresh fruit or nuts. Store leftovers in an airtight container in the refrigerator for 2-3 days. Before serving again, stir in a splash of almond milk if the pudding has thickened too much.
Notes
- Use Arborio rice for the creamiest, thickest pudding due to its high starch content.
- Stirring frequently is key to avoid burning and to release starch for thickness.
- Adjust sweetness to your preference, starting with 1/3 cup sugar and adding more if needed.
- Try topping with cinnamon, toasted coconut flakes, fresh berries, or chopped nuts for added texture and flavor.
- If the pudding becomes too thick when stored, a little extra plant milk helps loosen it up nicely.
- For a nut-free version, substitute almond milk with oat milk or other plant-based milk.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 283 kcal
- Sugar: 16.7 g
- Sodium: 163 mg
- Fat: 13.9 g
- Saturated Fat: 10.7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37.3 g
- Fiber: 0.5 g
- Protein: 4.6 g
- Cholesterol: 0 mg
