Creamy Vegan Rice Pudding
Creamy, dreamy, and bursting with sweetness and a hint of cinnamon! This luscious vegan rice pudding is easy to make and delicious hot or cold. You'd never guess it was dairy-free!
Ingredients
- 3 cupsunsweetened and unflavored non-dairy milk ((such as soy or almond))
- 1 cupfull-fat coconut milk ((from a can))
- 1 cupuncooked medium grain white rice
- ½ cupraisins
- ¼ cupmaple syrup, (plus more to taste)
- 1 teaspoonvanilla extract
- 1 teaspoonorange zest
- 1 teaspoonground cinnamon
- ½ teaspoonground nutmeg
- 2 tablespoonsvegan butter
- ½ teaspoonsalt, (or to taste)
Directions
- 1
Place the non-dairy milk, coconut milk, rice, raisins, maple syrup, vanilla, orange zest, cinnamon, and nutmeg into a large pot.
- 2
Stir the ingredients together and place the pot over medium heat.
- 3
Bring the liquid to a boil.
- 4
Lower the heat and allow the mixture to cook at a low simmer, stirring occasionally and scraping the bottom of the pot with a spoon to remove any rice that sticks.
- 5
Allow the mixture to cook for about 20 minutes, or until it reaches your desired thickness.
- 6
Remove the pot from the heat.
- 7
Stir in the vegan butter, if using, and salt.
- 8
Taste test and add more maple syrup if desired. Adjust any other seasonings to your liking.
- 9
Let the pudding cool for a bit. Chill for later or serve warm.