Description
Creamy and comforting vegan rice pudding made with almond milk and naturally sweetened with maple syrup. A versatile dairy-free dessert or breakfast, perfect for any season!
Ingredients
1 cup short-grain white rice (e.g., Arborio)
4 cups unsweetened almond milk (or any plant-based milk)
1/4 cup maple syrup (or more to taste)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
Pinch of salt
Optional toppings: fresh fruit, chopped nuts, raisins, coconut flakes
Instructions
- Combine rice, almond milk, cinnamon, nutmeg, and salt in a medium saucepan. Mix well.
- Bring to a boil over medium heat. Reduce to low heat, cover, and simmer for 25-30 minutes, stirring occasionally.
- Once rice is tender and creamy, stir in maple syrup and vanilla extract. Adjust sweetness to taste.
- Serve warm or chilled. Garnish with your favorite toppings like fruit, nuts, or coconut flakes.
Notes
For a tropical twist, substitute half the almond milk with coconut milk.
Use a sugar-free sweetener like stevia for a low-sugar option.
To reheat, add a splash of plant-based milk for creaminess.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dessert, Breakfast
- Method: Stove-top Cooking
- Cuisine: Vegan, Dairy-Free
Nutrition
- Serving Size: 4 servings
- Calories: 190 kcal
