Oatmeal for breakfast and seasonal treats for dessert are all well and good this time of year, but sometimes you just want something a little different.
This vegan brown rice “pudding” – featuring ingredients and flavors found in carrot cake – is just the ticket, whether you’re yearning for a unique warm breakfast or a healthy dessert.
Now, I put “pudding” in quotation marks because this is not your typical rice pudding made with eggs, milk, and tons of sugar.
This is a hearty porridge-like dish chock full of nutritious foods, which means not only will your mouth be happy…
… your body will be too!
Carrot Cake Brown Rice Pudding
Prep Time: 5 minutes
Cook Time: 60 minutes
Keywords: simmer breakfast dessert snack vegan vegetarian brown rice carrots pudding rice pudding
Ingredients (6 servings)
- 1 (13.5 oz) can light coconut milk, well-shaken
- 1 cup unsweetened rice milk
- 1/2 cup short grain brown rice
- 1/4 packed cup brown sugar
- 1 packed cup freshly grated peeled carrots, about 3 medium
- 1/4 cup raisins
- pinch of salt
- 2 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- pinch ground nutmeg
Combine all ingredients in a medium saucepan set over medium-high heat.
Bring to a simmer; reduce heat to low, partially cover, and cook until the rice is tender and the mixture is thick, stirring often, about 60-75 mintues. If a “skin” forms on the top of the pudding while cooking, just stir it back into the mixture. It is especially important to tend to the pudding near the end of cooking, as it could burn.
Remove from heat and let cool to room temperature before transferring to an airtight container and refrigerating until thickened.
Nutritional Information Per Serving:
179.9 calories, 5 grams fat, 3.9 grams saturated fat, 3.1 grams fiber, 21.7 grams sugars, 1.5 grams protein