Description
This creamy vegan rice pudding is a comforting, one-pot dessert made with cooked jasmine rice and dairy-free milk. Sweetened with maple syrup and infused with vanilla and coconut milk, it offers a smooth, risotto-like texture that can be enjoyed warm or chilled. Perfect for those seeking a plant-based treat without compromising on richness or flavor.
Ingredients
Main Ingredients
- 1 ½ cups cooked white rice (preferably jasmine rice)
- 1 ½ cups dairy-free milk (plain, unsweetened; almond milk recommended)
- 1/4 cup maple syrup
- 2 tsp cornstarch
- 1/8 tsp sea salt
- 1/2 cup canned light coconut milk (e.g., Whole Foods 365 brand)
- 1 tsp vanilla extract
Optional Toppings
- Cinnamon, to taste
- Raisins, to taste
Instructions
- Prepare rice: If you don’t already have cooked white rice, prepare 1/2 cup dry jasmine rice according to package instructions to yield about 1 ½ cups cooked rice. Set aside.
- Combine ingredients: In a medium saucepan, whisk together the dairy-free milk, maple syrup, cornstarch, and sea salt. Stir in the cooked white rice using a wooden spoon or spatula, ensuring everything is evenly combined.
- Cook the pudding: Heat the saucepan over medium heat, stirring occasionally to prevent sticking. Cook for 13-16 minutes, until most of the liquid is absorbed but the mixture remains slightly runny, resembling risotto in texture.
- Add coconut milk and vanilla: Stir in the light coconut milk and vanilla extract continuously for 2-4 minutes until the pudding thickens slightly but is still pourable, resembling a loose risotto. Remember, it will thicken more as it cools.
- Cool and serve: Remove the pot from heat. For warm serving, let the pudding cool for a few minutes and optionally top with cinnamon and raisins. For chilled serving, transfer pudding into a heat-proof bowl, cover the surface with parchment paper or plastic wrap to prevent skin formation, and refrigerate for 30 minutes to 1 hour before serving with optional toppings.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Freezing is possible but may affect texture, making it grainy and brittle.
Notes
- Use jasmine rice for the best texture as it remains soft yet holds its shape well.
- Maple syrup adds natural sweetness; adjust amount to taste or substitute with agave syrup if desired.
- Stir frequently during cooking to prevent sticking and achieve a creamy consistency.
- The pudding thickens further as it cools, so don't overcook it on the stove.
- Optional cinnamon and raisins provide classic flavor additions and texture contrast.
- Freezing the pudding is not recommended for maintaining smooth texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
