Vegan Brown Rice Pudding
User Reviews
5
Vegan Brown Rice Pudding
Description
This recipe starts by simmering brown rice in water until very soft, creating a tender base for the pudding. A mixture of arrowroot starch and rice milk is combined with the rice along with maple syrup, vanilla powder, ground cinnamon, and salt, creating a sweet and spiced custard. Raisins can be added for extra sweetness and texture.
The mixture is baked in a greased baking dish covered with foil until bubbly and browned on top. After baking, more rice milk is stirred in to adjust creaminess before cooling slightly. Garnishes such as pistachios or other nuts add a crunchy contrast.
The pudding can be served warm or cold and offers a dairy-free alternative to traditional rice pudding with a chewy texture and mellow flavors from cinnamon and vanilla. It suits those looking for a comforting dessert made with whole grain rice and plant-based milk.
Variations include stovetop preparation for convenience, use of white rice for a softer pudding, substitutions to eliminate refined sugars, and optional spices or mix-ins like chocolate or berries to adjust flavor profiles.
Ingredients
- coconut oil for greasing the baking dish
- 1½ cups brown rice We liked short grain rice in this recipe, dry
- 3 cups water
- 2 Tablespoons arrowroot starch
- 1½ cups rice milk I used closer to 2 cups because we wanted it extra creamy and sweet!, vanilla or another non-dairy milk, divided
- 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 salt sea salt
- pistachios or almonds or other nuts for garnish
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
- Store leftovers in an airtight container in the refrigerator for up to 5 days; serve warm or cold.
- For a quicker method, simmer the pudding on the stovetop until creamy, about 20 minutes.
- Use unsweetened milk and adjust maple syrup to control sweetness and refined sugars.
- Experiment with spices like ground ginger, chai, pumpkin spice, or cardamom for varied flavors.
- Add chocolate chips or fresh berries prior to baking for different taste variations.
- White rice can replace brown rice for a softer texture; adjust cooking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 39g | 13% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Cholesterol | 0mg | 0% |
| Sodium | 160mg | 7% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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