Creamy Vegan Rice Pudding

Name: Creamy Vegan Rice Pudding
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 250 g round grain rice; 800 ml water; 1 tbsp maple syrup; 1/2 tsp vanilla extract; 200 ml coconut milk (light); 1/2 tsp cinnamon; 60 g almonds; 2 tbsp nut butter (optional); 1 tbsp chia seeds; 1 ripe banana (optional); 1 tbsp coconut flakes (optional)

Creamy Vegan Rice Pudding Overview

Do you like your breakfast sweet or salty? This Creamy Rice Pudding could be your choice if you are in a mood for the former. (Find here more breakfast recipes). It is super easy to prepare (just like other porridges) and quite simple to vary taste to your preferences.

Creamy, filling, with bits of crunchy almonds and sweetish taste balanced with the sourness of berries. Additionally, this recipe is adjusted to be on the healthier side and gets natural sweetness from maple syrup and banana. This goodness bowl won’t disappoint your cravings.

This Creamy Rice Pudding by itself has a quite high protein content thanks to the almonds, nut butter, and chia seeds. However, if you would like to get even more protein to your breakfast, you may substitute coconut milk to soy or hemp alternative. Of course, you can add more of your favorite toppings. Let it be berries of your choice, flax seeds for more omega-3 or other nuts.

Make-ahead this porridge and take with you to the office or store away in the fridge just to sleep a bit longer and have a 2-minute ready breakfast in the morning. (Just make sure to consume this rice porridge within 3 days so it doesn’t get wasted).

How to Serve Creamy Vegan Rice Pudding

If you would like to get even more protein to your rice pudding, you may substitute coconut milk to soy or hemp alternative.

Optionally, add more of your favorite toppings. Let it be berries of your choice for a portion of antioxidants and extra fiber, flax, or chia seeds for more omega-3 or other nuts.

Print Recipe

Creamy Vegan Rice Pudding

Creamy, with crunchy almonds and sweetness balanced with the sourness of berries. This Creamy Vegan Rice Pudding won't disappoint your cravings.

Prep Time5

Cook Time40

Total Time45

Course: Breakfast, Dessert

Cuisine: American

Keyword: Gluten free, Oil free, Vegan

Servings: 5

Calories: 373kcal

Equipment

Saucepan/small cooking pot

Ingredients

250 g round grain rice
800 ml water
1 tbsp maple syrup
1/2 tsp vanilla extract
200 ml coconut milk light
1/2 tsp cinnamon
60 g almonds
2 tbsp nut butter optional
1 tbsp chia seeds
1 ripe banana optional
1 tbsp coconut flakes optional

Instructions

Into a saucepan/small pot add the water, rice, vanilla extract, and maple syrup. Let cook over medium heat for approximately 30 minutes until rice is almost cooked.
Add coconut milk, sliced banana (for extra sweetness, optional) and cinnamon. Let simmer over low to medium heat for another 10 minutes or until rice is well cooked and has a soft texture.
Serve while still warm or once cooled down, with toppings of your choice. In our case, that's peanut butter, chia seeds, almonds, coconut flakes, and some low-sugar raspberry jam.
Keep refrigerated for up to 3 days. While stored away, rice will absorb all extra liquid, therefore, prior to serving, it is best to bring to a boil with extra plant milk.