Naturally sweetened and just 7 ingredients, 1 pot, and 25 minutes required. Let’s make rice pudding!
Origins of Rice Pudding
Rice pudding exists in many forms in cultures around the world (source). From Trinidad to Venezuela, Ireland, Thailand, India, and beyond, a creamy rice-based concoction has found its way onto dessert menus worldwide. The exact ingredients used vary by region and preference, but most recipes include some sort of rice, milk, spices/flavorings, sweetener, and sometimes eggs. The following is our inspired vegan version based on what we grew up knowing and loving!
How to Make Vegan Rice Pudding
Our version begins with combining dairy-free milk (we like almond for its neutral flavor) with maple syrup for natural sweetness, cornstarch to thicken, and sea salt to enhance all the flavors. The cornstarch is the egg replacement in this recipe. We tested both with and without it and prefer the creamy, cling-to-the-rice texture it provides. Once the mixture has cooked with the rice, we add light coconut milk to make it rich and creamy with minimal coconut taste and vanilla for classic rice pudding flavor. The result is tender, fluffy rice coated in sweet, creamy perfection! You can either enjoy it warm (with optional toppings like cinnamon and raisins), or cover with parchment paper or plastic wrap (to prevent a skin from forming) and enjoy after chilling. We hope you LOVE this rice pudding! It’s:Super creamyCinnamon-spicedPerfectly sweetComfortingQuick & easy& Kind of perfect! It’s a great way to repurpose leftover rice in an extra delicious way. Rice pudding also keeps well, making it the perfect dessert to have on hand in the fridge throughout the week.
More Creamy Vegan Desserts
Vegan Chai-Spiced Crème Brûlée 5-Ingredient Vegan Peanut Butter Pudding Vegan Tiramisu Pudding Cups
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
