Yield: 6 servings
Simple Rice Pudding
Prep Time:
2 minutes
Cook Time:
25 minutes
Total Time:
27 minutes
Making this vegan pudding is remarkably effortless. You are left with an ultra-creamy and lush breakfast or even dessert (I mean, imagine it with some chocolate sauce and mango😁)! My friend was kind enough to "hand model" for me while I was taking these photos, she insists the best way to have it is cold. Straight from the fridge. Personally, I like it still steaming warm from the pot... but either way, you can't go wrong.
Ingredients
- Plant milk (oat, coconut, soy, almond, cashew, etc.) 1000g
- Short grain rice (arborio, bomba, or sushi rice) 130g
- Pinch of salt
- Cinnamon 1/2 tsp
- Brown sugar 50g
- Vegan heavy cream 200g
- dash of vanilla paste
Instructions
- Mix together all the ingredients in a medium pot. Bring it to a boil on a high heat, then reduce to a low heat and simmer the rice for 20-25 minutes or until it is tender.
Notes
The pudding may look a bit loose, but it will thicken as it cools. Serve warm or cold with some fruit or extra spices
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 146Total Fat 12gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 38mgSodium 33mgCarbohydrates 9gFiber 0gSugar 9gProtein 1g