Rice pudding – to me – is a dessert that transcends seasonality.
Whether you cozy up to a steaming bowl of the comforting dessert on a blustery winter evening or relax with a dish of the chilled treat on a sweltering summer afternoon, rice pudding is a delicious indulgence.
Here I offer you a vegan version that is fantastic served either warm or cold!
A combination of light coconut milk and homemade brown rice milk strikes the ideal balance between rich and light, and a moderate amount of added sugar renders this rice pudding breakfast-appropriate.
Brown sweet rice is cooked right in the coconut milk/rice milk mixture, and the resulting pudding is perfectly thick and creamy right out of the saucepan.
Even though they’re not quite in season up here in Massachusetts (and won’t be until June) I couldn’t help but pick up a package of juicy & sweet organic strawberries to serve with the rice pudding.
Other serving options include crumbled graham crackers, granola, sliced banana, drizzled maple or brown rice syrup, and all-fruit preserves… but honestly the rice pudding is scrumptious all on its own.
How would you enjoy this rice pudding?
Vegan Brown Rice Pudding
Prep Time: 5 minutes
Cook Time: 1 hour
Keywords: simmer dessert breakfast vegan coconut rice pudding rice pudding
Ingredients (4 servings)
Combine coconut milk, non-dairy milk, rice, sugar, and salt in a medium saucepan set over medium 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 1 hour. 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, stir in the brown rice syrup & vanilla extract, and let cool for a bit. Serve warm, at room temperature, or chilled.
Nutritional Information Per Serving:
238.0 calories, 7.1 grams fat, 5.6 grams saturated fat, 3.3 grams fiber, 16.8 grams sugars, 2.4 grams protein