Vegan NOG Rice Pudding (Dairy and Egg Free)
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Vegan NOG Rice Pudding (Dairy and Egg Free)
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A sweet and creamy treat made with Silk nog, rice, and savory spices. Perfect for Christmas morning.
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Ingredients
- 4 cups of cooked rice follow the instructions on the package of rice for cooking and the correct measurement. Typically 1 cup of dry equals 3 cups cooked.
- 2 dates – pitted
- 2 bananas – pureed
- ½ cup of toasted pecans
- 1 cup of vegan nog I use Silk brand
- 1 tablespoon of pure vanilla extract
- 1 teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- ⅛ teaspoon of cloves
- A pinch of finely ground sea salt
- To top the pudding
- 2 tablespoons of cinnamon sugar
- 1 tablespoon of vegan butter – melted
- 2 cups of water
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Instructions
- Preheat the oven to 350° and heat two cups of water
- Cook the rice according to the directions on the package.
- Toast the nuts in a dry pan over medium heat until they begin to brown. Remove from heat.
- Puree the banana and dates in a food processor and transfer to a large bowl. Add the rice, pecans, nog, vanilla, and spices to the banana and dates and stir until well combined. Spoon into two 4 inch ramekins or a 9 inch pie plate and sprinkle with the cinnamon sugar and vegan butter.
- Put the ramekins in a roasting pan that’s covered with about an inch of hot water and bake for approximately 20 minutes or until the top has a nice caramelized crust. Let cool for five minutes.
- Enjoy!
- Cover and store in the refrigerator for up to three days.
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