Description
This creamy and comforting Vegan Rice Pudding is made with rich coconut milk and naturally sweetened with maple syrup for a cozy, dairy-free dessert. Perfect served warm or chilled with a touch of cinnamon.
Ingredients
- 1 cup Arborio rice
- 4 cups coconut milk (or any plant-based milk of your choice)
- 1/4 cup maple syrup (or other sweetener)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 pinch salt
- 1/4 cup raisins (optional)
- Ground cinnamon or nutmeg for garnish (optional)
Instructions
- In a medium saucepan, combine the Arborio rice, coconut milk, maple syrup, vanilla extract, cinnamon, and salt.
- Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer gently, stirring occasionally.
- Cook for 30–35 minutes, or until the rice is soft and the pudding has thickened to your desired consistency.
- If using raisins, add them during the last 5 minutes of cooking.
- Remove from heat and allow the pudding to cool slightly; it will continue to thicken as it cools.
- Serve warm or chilled, garnished with ground cinnamon or nutmeg if desired.
Notes
- For a lighter version, substitute light coconut milk or another plant-based milk.
- Adjust sweetness to taste by adding more or less maple syrup.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Add a splash of plant-based milk when reheating to loosen the texture.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
