Vegan Rice Pudding
Make this simple vegan rice pudding and enjoy a comforting, creamy childhood dessert in about 35 minutes. This duo recipe comes in both vanilla and chocolate versions!
Ingredients
Vanilla Rice Pudding:
- ⅓ cup white round-shaped rice
- 2 cups natural or vanilla-flavored soy milk or any other vegan milk; I used Joya milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ⅛ cup sugar
Chocolate Rice Pudding:
- ⅓ cup white round-shaped rice
- 2 cups chocolate-flavored soy milk or any other vegan milk; I used Joya milk
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ⅛ cup sugar
Instructions
- Rinse the rice with water. If you want to make just one type of pudding, double the quantities. If you want to make the duo vegan rice pudding, with both vanilla and chocolate versions, boil the rice in two separate pots.
- Add the rice to a medium saucepan, then add the sugar, vanilla, and 1 cup of milk.
- Cook over low heat, stirring occasionally, until the milk is absorbed. Add the second cup of milk and let it absorb while cooking on low heat, stirring occasionally.
- After about 30 minutes, the rice pudding will be ready. Stir in the cinnamon, mix well, and cover with a lid. Let it cool to room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. The pudding thickens as it chills, so stir in a splash of plant milk when reheating. If you use pre-sweetened chocolate plant milk, reduce the added sugar to taste.