Say hello to The Creamiest Vegan Rice Pudding you’ll ever try, and the only rice pudding recipe you’ll ever need. It’s healthy and super easy to make with only 5-ingredients. And lightly spiced with cinnamon and cardamom making it a warming winter bowl. I like to serve mine with a dollop of coconut yogurt and homemade raspberry chia jam for extra decadence. There is no better bowl to cozy up to and indulge for breakfast or dessert than this vegan rice pudding.
Now let me tell you exactly how to make The Creamiest Vegan Rice Pudding.
The Creamiest Vegan Rice Pudding
It’s no doubt that this rice pudding recipe gives me all the warm and cozy feels. It was a staple recipe in my home as a child, which we would enjoy for breakfast or dessert. With a big dollop of jam you couldn’t go wrong serving this sweet bowl.
Of course, my version growing up was a little less healthy than this recipe, nor was it vegan. Made using condensed milk and refined sugar, let’s just say it wasn’t quite on brand with the Two Spoons mantra. However, this recreation of The Creamiest Vegan Rice Pudding is just as sweet and creamy, yet much healthier. Made using creamy almond milk and maple syrup to sweeten.
The outcome is a much healthier alternative rice pudding, that is still lush and comforting. Serve this to any vegan skeptic and I’ve no doubt they will love it as much as the traditional recipe.
What rice to use for making the creamiest vegan rice pudding
When it comes to rice pudding, the type of rice used can vary from recipe to recipe. Some use long-grain white rice, some medium-grain. For me, I like to use arborio rice for extra creaminess and thickness.
Arborio rice is a starchy rice that’s used to make risotto. And if you’ve tried risotto then you know just how creamy and thick this rice can be in texture and taste. Using arborio rice is a great way to get that velvety taste and chewy texture without going overboard on the cream. Instead I’m able to add classic plant-based (oat or almond) and still get that smooth creamy flavour.
The ingredients for this recipe are very straight forward, and likely you already have them in your kitchen. For this recipe you will need:
- arborio rice
- plant-based milk of choice (oat or almond)
- ground cinnamon
- ground cardamom
- maple syrup
I told you it’s straight forward. Which is why I have given this recipe my newbie cook stamp of approval. There is nothing difficult or finicky about these ingredients or making this recipe.
As for the toppings, this is really what takes this rice pudding recipe to next level tasty. As a child I always enjoyed my rice pudding topped with jam. And I’ve done the same here topping the bowl with homemade raspberry chia jam.
I’ve also added a dollop of coconut yogurt for a little more creaminess, and some raw cacao nibs and coconut chips for some crunch. Drizzled with more maple syrup and you’re looking at an ultra lush and decadent bowl.
A few tips for making this recipe
As I said, this recipe is pretty straight forward, but there are a couple tips to nailing this creamy vegan rice pudding.
The most important tip for making The Creamiest Vegan Rice Pudding is to stir often! Arborio rice is not like other rices where you can toss it in a pot and forget about it. Instead, arborio rice requires a lot of stirring to ensure the bottom doesn’t stick to your pan and burn. It’s a simple task, but one you have to abide by nonetheless. So keep close watch on your rice pudding, and stir often.
Another tip is to be generous with your liquid to water ratio. Arborio rice consumes a lot of liquid! For this recipe I’ve used 1 cup (240 ml) arborio rice and 3.5-4 cups (840 ml-960 ml) almond milk! Start with 3.5 cups (840 ml), and keep the almond milk close by in case you need to add splashes more. If you plan to eat this rice pudding cold, you will definitely need more milk as it solidifies more as it cools.
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Other recipes you might like:
If you’re digging this recipe for The Creamiest Vegan Rice Pudding, you might also like these recipes:
- maple apple butter oatmeal
- easy chocolate oatmeal
- how to make easy chia pudding
- peanut butter and coconut yogurt toast
So there we have it. A super simple recipe for The Creamiest Vegan Rice Pudding you’ll ever try. Enjoy for breakfast or dessert as a sweet and cozy treat. I think you’re going to love it as much as I do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
The Creamiest Vegan Rice Pudding
- In saucepan combine rice and almond milk, cinnamon and cardamom. Bring to a simmer, then reduce heat to low and cook stirring often for 20-25 minutes, or until cooked. (Keep almond milk close by, and add splashes more if consistency is getting too thick for your liking). When cooked add maple syrup, and mix to combine.
- Scoop rice pudding into bowls and top with homemade raspberry chia jam, a dollop of coconut yogurt, cacao nibs and coconut shavings. Drizzle with more maple syrup to taste.