Vegan Brown Rice Pudding

Name: Vegan Brown Rice Pudding
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: coconut oil; 1½ cups dry brown rice; 3 cups water; 2 Tablespoons arrowroot starch; 1½ cups vanilla rice milk (or another type of non-dairy milk), divided; ¼ cup raisins; ¼ cup pure maple syrup; 1 teaspoon vanilla powder or vanilla extract; 1 Tablespoon ground cinnamon; ½ teaspoon sea salt; pistachios, almonds, or other nuts for garnish

User Reviews

5.0

15 reviews

Excellent

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings
8 servings
Calories
180 kcal
Course
Dessert, Breakfast
Cuisine
American

Vegan Brown Rice Pudding

Finn Russell

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This vegan brown rice pudding is a healthier twist on the sweet and creamy classic dessert. With cinnamon, maple syrup, and raisins, it's also fantastic for breakfast! Switch things up with different spices and toppings. Reprinted with permission from author Jenn Sebestyen and John Wiley & Sons, Inc. Grab a copy of Plant-Based Diet Cookbook For Dummies.

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Ingredients

Servings

coconut oil for greasing the baking dish
1½ cups dry brown rice We liked short grain rice in this recipe
3 cups water
2 Tablespoons arrowroot starch
1½ cups vanilla rice milk (or another type of non-dairy milk), divided I used closer to 2 cups because we wanted it extra creamy and sweet!
¼ cup raisins optional
¼ cup pure maple syrup
1 teaspoon vanilla powder or vanilla extract
1 Tablespoon ground cinnamon Can decrease to 2 teaspoons for a lighter color and stronger vanilla flavor
½ teaspoon sea salt
pistachios, almonds, or other nuts for garnish

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Instructions

In a heavy, medium saucepan, place the brown rice and water and bring to a boil.
Reduce heat to low, cover, and simmer until very soft, about 40 to 50 minutes.
Preheat the oven to 350 degrees. Grease a large baking dish with coconut oil (I used a 9-inch square ceramic dish).
In a large bowl dissolve the arrowroot powder in 1 cup of the milk (I used 1 ½ cups milk here to make it extra sweet and creamy). Add the cooked rice, raisins, maple syrup, vanilla, cinnamon, and salt; mix well to combine.
Transfer to the baking dish. Cover with foil and bake until browned and bubbly, about 1 hour.
Remove from the oven and stir in the remaining ½ cup of milk. Let cool for about 1 hour before serving. Garnish with nuts.

Notes

Variations
Store leftover brown rice pudding in an airtight container in the refrigerator for up to 5 days. Enjoy warm or cold.
Stovetop - don't feel like turning on the oven? Simmer the rice pudding in a heavy bottomed sauce pan for about 20 minutes or until creamy.
Refined sugar-free - instead of sweetened vanilla milk, use your favorite unsweetened milk, and increase the maple syrup to taste. A couple of tablespoons is plenty.
Spice blends - try a bit of ground ginger, chai, pumpkin spice, or a pinch of cardamom.
Other additions - chocolate chips are delicious in rice pudding; if you're more of a fruity dessert fan, omit the cinnamon and add fresh berries. You can also stir in jam or jelly before serving.
White rice - adjust the cook time for the rice based on the package instructions. This will create an even softer, classic vegan rice pudding.