Vegan Brown Rice Pudding

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Lauren Zembron
Lauren Zembronhttps://www.healthyfoodforliving.com/
I am a 34 year old living outside of Boston with my wonderful husband, energetic daughter, sweet son, and playful dog. I have degrees in both psychology and guidance counseling, and have worked in a variety of school settings. I strive to find a balance between the two basic food philosophies of “eat to live” and “live to eat“. I believe that food should be (and is!) one of the great pleasures of leading a healthy lifestyle.
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Rice pudding – to me – is a dessert that transcends seasonality.

Vegan Brown Rice Pudding

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.

Vegan Brown Rice Pudding

Here I offer you a vegan version that is fantastic served either warm or cold!

Vegan Brown Rice Pudding

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.

Vegan Brown Rice Pudding

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.

Vegan Brown Rice Pudding

How would you enjoy this rice pudding?

Vegan Brown 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

Vegan Brown 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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