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Vegan Brown Rice Pudding

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

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 1 hour

Keywords: simmer dessert breakfast vegan coconut rice pudding rice pudding

Ingredients (4 servings)

  • 1 (13.5 oz) can light coconut milk, well-shaken
  • 1 1/2 cups unsweetened rice milk (I used homemade brown rice milk)
  • 1/2 cup brown sweet rice, such as Lundberg
  • 1/4 cup unrefined granulated sugar, such as evaporated cane juice
  • pinch of salt
  • 1 Tbsp brown rice syrup
  • 1 tsp pure vanilla extract

Instructions

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

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34 thoughts on “Vegan Brown Rice Pudding

  1. This looks amazing! Believe it or not, I don’t think I’ve ever had rice pudding but it reminds me of oatmeal so I can’t see why I wouldn’t love it!

  2. My daughter will LOVE this! She is allergic to most everything so she gets a fair amount of rice and loves it. this will be a perfect dessert. I had to pin it!

  3. This looks really yummy. I do have a related question, though. Do you happen to have a recipe for homemade brown rice milk? I make my own soy milk with a soy milk machine, and I just can’t seem to make a satisfactory rice milk.

    Thanks, I’m going to have to give this a try!

  4. I love rice pudding, but it’s something that I haven’t made in forever! I like to add raisins to my pudding during the cooking process, so they plump up and give a nice burst of flavour. I also like to add a bit of lemon zest. I may have to indulge soon. Yum.

  5. This looks delicious, can’t wait to try it!

    Does the brown rice syrup do anything other than add flavour/sweetness to the pudding?

  6. I love the taste and healthiness of brown rice but when I bite down on the occasional seed cover, it drives me crazy. Is there any brand of brown rice that has absolutely no seed covering?

  7. I made this yesterday – it was epic! I was looking for a steel cut oatmeal substitute (the same old same old routine gets boring, ya know?) and this fit the bill perfectly! My variation:

    – Added only one Tb Agave nectar and sweetened with 20 drops Sweetleaf Vanilla Creme Stevia drops instead. As I eat this for breakfast (with fruit), I try to minimize my sugar intake. It was perfectly sweet!

    – As I am only vegetarian, I added two eggs (tempered) at the very end, like you do with many rice puddings… the result was much creamier than with only the liquid holding it together.

    – i accidentally used brown basmati rice (which, no matter how long it cooked for, refused to break down and get mushy), so I threw half of it in the food processor after it was done cooking, and mixed that bakc in for a super creamy and delicious non-dairy breakfast cereal!

    I almost ate the entire pot-full while it was still on the stove. I have never been that excited for an “oatmeal”-type breakfast in my life! FANTASTIC!

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