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.
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.