Vegan Risalamande (Coconut Rice Pudding)
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5.0
6 reviews
Excellent
Vegan Risalamande (Coconut Rice Pudding)
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This Vegan Rice Pudding recipe will give you a dessert that's not only creamy and delicious but also dairy-free and gluten-free! The combination of Arborio rice, almond milk, and coconut cream gives it a texture that's so creamy and comforting that you won't even miss the dairy. The vanilla extract and sugar add a subtle sweetness, while the chopped almonds provide a delightful crunch.
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Ingredients
Pudding
- ½ c (125 gr) arborio rice
- ¼ c (59 ml) water
- 2 c (500 ml) almond milk soy milk or oat milk may be used instead
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- ¾ c (65 gr) almonds chopped
- 1 almond whole
- 1 c (225 gr) coconut cream from 1 can of whole fat coconut milk
- 2 tablespoon powdered sugar
- 6 teaspoon sliced almonds optional
- ¼ c (7 gr) fresh mint optional
Cherry sauce
- 15 oz (320 gr) frozen cherries
- 3 tablespoon sugar
- ½ c (120 ml) water
- 2 teaspoon cornstarch
- 2 teaspoon lemon juice
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Instructions
For the pudding
- In a medium saucepan combine rice, water and put it on a medium heat. When water starts to boil, add almond milk, vanilla extract and sugar.
- Reduce the heat to medium-low and stirring occasionally cook until rice absorbs all water and is soft, about 30 minutes. Remove rice from the heat, stir in chopped almonds and let the rice cool completely.
- In a large bowl, combine coconut cream and powdered sugar. Using an electric mixer, beat the cream on a medium speed until stiff peaks. Fold whipped cream into the cooled rice and almond mixture.
For the sauce
- In a small saucepan combine frozen cherries, sugar and water.
- While the cherries are cooking, dissolve cornstarch in lemon juice in a separate small bowl.
- When cherries start to boil, add cornstarch mixture and cook until the sauce slightly thickens, about 3-5 minutes.
To serve
- This step is optional - Place 1 whole almond in one of the serving glasses. (Whoever finds the almond, wins a small prize like a marzipan pig.)
- Spoon a few tablespoons of vegan Risalamande into each serving glass. Drizzle with cherry sauce, place a few Mint leaves and sprinkle with some chopped or sliced almonds.
Notes
- Rice. For the best texture in your vegan rice pudding, use Arborio rice. This short-grain rice becomes beautifully creamy as it cooks, making it perfect for a comforting dessert.
- Sugar. If you're trying to cut down on sugar, try sweetening your vegan rice pudding with maple syrup or agave nectar instead of sugar.
- Add-ons. If you're a fruit lover, try adding some diced apples or blueberries to your rice pudding. The fresh, juicy fruits will add a burst of natural sweetness and a pleasing texture to your dessert, making it a hit with both kids and adults. For chocolate lovers, try adding some vegan chocolate chips to your pudding just before serving.
- Refrigeration. Transfer the leftover vegan rice pudding into an airtight container. It can be stored in the refrigerator for up to five days.
- Reheating. To reheat the pudding, you can use either the stovetop or the microwave. If using the stovetop, place the pudding in a pot over medium heat and stir continuously until it is heated through.
- For the microwave, use a microwave-safe dish and heat the pudding in increments of one minute, stirring after each minute until it's hot enough for your liking. If the pudding seems too thick after reheating, just stir in a splash of your favorite non-dairy milk, like almond milk, coconut milk, oat milk, or cashew milk, to bring back its creamy consistency.
- Freezing. Unfortunately, freezing is not recommended for this dish. Rice pudding tends to lose its creamy texture when frozen and then thawed, becoming grainy and less enjoyable. Stick to refrigeration for the best results!
Nutrition Information
Show Details
Calories
505kcal
(25%)
Carbohydrates
50g
(17%)
Protein
11g
(22%)
Fat
32g
(49%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.01g
Sodium
109mg
(5%)
Potassium
607mg
(17%)
Fiber
8g
(32%)
Sugar
21g
(42%)
Vitamin A
465IU
(9%)
Vitamin C
10mg
(11%)
Calcium
225mg
(23%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 505 kcal
% Daily Value*
| Calories | 505kcal | 25% |
| Carbohydrates | 50g | 17% |
| Protein | 11g | 22% |
| Fat | 32g | 49% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.01g | 1% |
| Sodium | 109mg | 5% |
| Potassium | 607mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 21g | 42% |
| Vitamin A | 465IU | 9% |
| Vitamin C | 10mg | 11% |
| Calcium | 225mg | 23% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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