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
| Name: | Vegan Brown Rice Pudding |
|---|---|
| Cuisine: | Fusion |
| Prep Time: | 5 minutes |
| Cooking Time: | 60 minutes |
| Total Time: | 65 minutes |
| Servings: | 4 servings |
| Yield: | 4 cups of pudding |
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
- Calories: 240 calories per serving.
- Total Fat: 5g
- Saturated Fat: Less than 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 200mg
- Total Carbohydrates: 47g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 3g
Keep in mind that the nutritional content may vary based on the type of plant-based milk and sweetener you use in your recipe.
Adjustments can be made to meet your dietary preferences and requirements. Enjoy your vegan brown rice pudding in moderation as part of a balanced diet!
