Description
A creamy, comforting vegan rice pudding made with Arborio rice and rich coconut milk, sweetened naturally and infused with cinnamon and vanilla. This gluten-free and dairy-free dessert is perfect served warm or chilled, with a silky texture and wholesome ingredients.
Ingredients
Scale
Main Ingredients
- 1/2 cup Arborio rice
- 1/3 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1 cup full-fat canned coconut milk
- 2 1/2 cups unsweetened almond milk
- 1 cinnamon stick
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Combine Ingredients: In a large saucepan, combine the Arborio rice, granulated sugar, and kosher salt. Pour in the full-fat canned coconut milk and unsweetened almond milk, stirring gently to combine all ingredients evenly.
- Add Cinnamon: Place the cinnamon stick into the mixture, ensuring it is submerged to infuse flavor throughout the pudding.
- Cook and Stir: Cook the rice pudding over medium or medium-low heat for about 45 minutes. Stir almost constantly to prevent sticking or burning and to help release the starch from the rice, which thickens the pudding. The rice should be tender yet not mushy, with some liquid remaining. If the pudding absorbs too much milk, add a splash of almond milk and stir to maintain desired creaminess.
- Finish Pudding: Remove the cinnamon stick and discard. Stir in the vanilla bean paste or vanilla extract. Taste the pudding and adjust sweetness or salt if needed to your preference.
- Serve and Store: Enjoy the pudding warm or chilled, topped with your favorite toppings such as fresh fruit or nuts. Store leftovers in an airtight container for 2-3 days. Before serving again, stir in a little extra almond milk if the pudding has thickened further.
Notes
- Use Arborio rice for the creamiest texture as it releases starch effectively during cooking.
- Stirring constantly is key to prevent the pudding from sticking or scorching on the bottom of the pan.
- You can substitute almond milk with any other plant-based milk if preferred.
- Add toppings like toasted coconut, cinnamon, berries, or chopped nuts for extra flavor and texture.
- Adjust sweetness according to taste, starting with 1/3 cup sugar and adding more if desired.
- Rice pudding thickens as it cools; add a splash of almond milk before serving if it becomes too thick.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 283 kcal
- Sugar: 16.7 g
- Sodium: 163 mg
- Fat: 13.9 g
- Saturated Fat: 10.7 g
- Unsaturated Fat: 3.2 g
- Trans Fat: 0 g
- Carbohydrates: 37.3 g
- Fiber: 0.5 g
- Protein: 4.6 g
- Cholesterol: 0 mg
