Creamy Vegan Rice Pudding – Minimalist Baker Recipe

by

Does it get more classic than a bowl of rice pudding? Talk about nostalgia! We’ve been craving this comforting dessert for ages and so our perfect vegan version was born. It’s perfectly sweet, super creamy and so classic!

Naturally sweet and fair 7 ingredients, 1 containerAnd 25 minutes Making the necessary rice pudding!

Rice, salt, cornstarch, vanilla, maple syrup, coconut milk, almond milk

The origin of rice pudding

Rice pudding exists in many forms in different cultures around the world ( source ). From Trinidad to Venezuela, Ireland, Thailand, India and beyond, a creamy rice-based dessert has found its way onto dessert menus worldwide.

The exact ingredients used vary by region and preference, but most recipes include some type of rice, milk, spices/flavors, sweeteners, and sometimes eggs. The following is our inspired vegan version based on what we grew up knowing and loving!

How to Make Vegan Rice Pudding

Our version starts by combining maple syrup with dairy-free milk (we like almonds for its neutral flavor). natural sweetenerCornstarch to thicken and sea salt to enhance all the flavors.

Cornstarch is the egg substitute in this recipe. We tested it both with and without it and love the creamy, cling-to-the-rice texture it provides.

Pour the coconut milk into a bowl with the maple syrup, vanilla, almond milk and cooked white rice

When the mixture with rice is cooked, we add light coconut milk to make it Rich and creamy With minimal coconut flavor and vanilla for a classic rice pudding taste.

Place parchment paper over a bowl of rice pudding to prevent a film from forming on top

The result is Soft, fluffy rice coated Sweet, creamy perfection! You can either enjoy warm (with optional toppings like cinnamon and raisins), or cover with parchment paper or plastic wrap (to prevent a skin from forming) and enjoy chilled.

Spoon out rice pudding from a glass

We hope you like this rice pudding! This is:

Super creamy
Cinnamon-spice
very sweet
comfortable
Fast and easy
& kind of perfect!

This is a great way to reuse leftover rice in an extra delicious way. Rice pudding also keeps well, making it the perfect dessert to keep in the fridge all week.

More creamy vegan desserts

Let us know if you try this recipe! Leave a comment, rate it and don’t forget to tag a photo @minimalistbaker on Instagram Cheers, friends!

Take a bite of rice pudding and sprinkle with cinnamon

Q. Time 10 minutes

cooking time 15 minutes

total time 25 minutes

serving 4 (Environment)

course dessert

cuisine Gluten-free, vegan

Freezer friendly no

Does it keep? 4-5 days

Rice pudding

  • 1 ½ the cup Cooked white rice (We like jasmine rice because it holds its shape well while remaining soft)
  • 1 ½ the cup Dairy-free milk (white, unsweetened // we used almond milk)
  • 1/4 the cup Maple syrup
  • 2 teaspoon Cornstarch
  • 1/8 teaspoon Sea salt
  • 1/2 the cup Canned light coconut milk (We like the Whole Foods 365 brand)
  • 1 teaspoon Vanilla extract
  • If you haven’t already cooked white rice, prepare it at this point using these instructions. 1/2 cup dry rice ~ 1 ½ cups cooked. Set aside.

  • In a medium saucepan, add the dairy-free milk, maple syrup, cornstarch, and sea salt. Whisk to combine, then add the cooked white rice and stir with a wooden spoon or spatula.

  • Heat saucepan over medium heat, stirring occasionally. Cook for about 13-16 minutes or until the rice has absorbed most of the liquid but is still slightly runny. It should resemble risotto. Next, add the light coconut milk and vanilla extract and whisk continuously for 2-4 minutes until the mixture is thick and pourable. It should look like a loose risotto – it will thicken as it cools.

  • Remove the pot from the heat and let the pudding cool for a few minutes if serving hot (optional with cinnamon and raisins on top). Alternatively, you can let it cool completely.

  • To chill the pudding, place in a medium heat-proof bowl and cover the top of the pudding with parchment paper or plastic wrap to prevent a skin from forming. Refrigerate the bowl for 30 minutes to 1 hour. Again, optional to serve with cinnamon and raisins. We love the cold rice pudding.

  • It will keep for up to 4-5 days in an airtight container in the fridge. it is to be able to will freeze, but we find that the texture becomes grainy and brittle instead of smooth and tender.

* To prepare your rice pudding instant pot (using dry white rice), add 1/2 cup rice to Instant Pot with remaining ingredients. Whisk to dissolve the cornstarch. Close the lid and pressure cook for 6 minutes. Release pressure naturally (~15 minutes). Remove the lid and stir. The rice pudding will thicken as it rests. For a thicker pudding, you can set the Instant Pot to fry for 1-2 minutes, stirring frequently.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Loosely adapted from Allrecipe.

Worship: 1 bhajana Calories: 170 Sugars: 32.9 g Protein: 2 g Fat: 3 g Saturated Fat: 1.9 g Polyunsaturated Fats: 0.3 g Monounsaturated fats: 0.6 g Trans fats: 0 g Cholesterol: 0 mg Sodium: 138 mg Potassium: 124 mg Fiber: 0.4 g Sugar: 13.3 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 192 mg Iron: 0.9 mg



Source link