This Classic Vegan Rice Pudding recipe is a delightful rendition of the traditional dessert enjoyed across various cultures around the world. Using simple vegan substitutes, it offers the creamy, comforting essence of rice pudding without the use of dairy. The dessert begins with the simmering of Arborio rice in a combination of almond milk and coconut milk, infused with vanilla and cinnamon for a fragrant depth of flavor. Sweetened with maple syrup and enriched with a touch of vegan butter for an irresistible creaminess, this rice pudding achieves a perfect balance between rich and light. Served either warm or cold, it’s a versatile dessert that can be garnished with raisins, nuts, or fresh fruit for an extra layer of texture and taste. It’s not only a testament to the ease of vegan cooking but also an example of how traditional recipes can be adapted to suit modern dietary preferences while maintaining their beloved character.
Vegan Rice Pudding
This Classic Vegan Rice Pudding recipe is a delightful rendition of the traditional dessert enjoyed across various cultures around the world.
Method
10 min prep · 45 min cook
Rinse the Arborio rice under cold water until the water runs clear.
In a large pot, combine the almond milk, coconut milk, and a pinch of salt, and bring to a simmer over medium heat.
Add the rinsed Arborio rice to the pot. Reduce the heat to low, cover, and let simmer gently, stirring occasionally, until the rice is tender and the mixture is creamy, about 45 minutes.
Stir in the maple syrup, vanilla extract, cinnamon, and vegan butter. Cook for an additional 5 minutes.
Serve the rice pudding warm or let it cool and refrigerate to serve cold. Garnish with raisins, nuts, or fresh fruit as desired.
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