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Vegan Brown Rice Pudding
5 from 15 votes

Vegan Brown Rice Pudding

Vegan Brown Rice Pudding is a baked dessert made from soft-cooked brown rice combined with rice milk, maple syrup, vanilla, and warming cinnamon. Arrowroot starch thickens the pudding, which is cooked covered until bubbly and browned. Optional raisins add sweetness and texture, while nuts such as pistachios garnish the final dish, offering a creamy and slightly nutty flavor.

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

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

    Cup of Yum
  1. In a heavy, medium saucepan, place the brown rice and water and bring to a boil.
  2. Reduce heat to low, cover, and simmer until very soft, about 40 to 50 minutes.
  3. Preheat the oven to 350 degrees. Grease a large baking dish with coconut oil (I used a 9-inch square ceramic dish).
  4. 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.
  5. Transfer to the baking dish. Cover with foil and bake until browned and bubbly, about 1 hour.
  6. 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

Calories 180kcal (9%) Carbohydrates 39g (13%) Protein 3g (6%) Fat 1g (2%) Cholesterol 0mg (0%) Sodium 160mg (7%) Fiber 2g (8%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 180

% 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.