Description
A creamy, comforting vegan rice pudding that is both gluten and dairy free, made with Arborio rice, coconut milk, and almond milk, flavored with cinnamon and vanilla. Perfect for a warm or chilled dessert.
Ingredients
Scale
Rice Pudding Mixture
- 1/2 cup Arborio rice
- 1/3 cup granulated sugar
- 1/8 teaspoon kosher salt
- 1 cup full-fat canned coconut milk
- 2 1/2 cups unsweetened almond milk
- 1 cinnamon stick
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Combine Ingredients: In a large saucepan, combine Arborio rice, sugar, and salt. Add coconut milk and almond milk, then stir to combine all ingredients thoroughly.
- Add Cinnamon Stick: Tuck the cinnamon stick into the mixture to infuse the pudding with warm cinnamon flavor during cooking.
- Cook and Stir: Cook the rice pudding over medium to medium-low heat for about 45 minutes, stirring nearly constantly to prevent sticking or burning and to help release starch from the rice, which thickens the pudding. The rice should be tender but not mushy, and the pudding should remain slightly liquid; add a splash of milk if too thick.
- Finish Flavoring: Remove and discard the cinnamon stick. Stir in vanilla bean paste or vanilla extract. Taste and adjust sweetness, salt, or vanilla as desired.
- Serve and Store: Enjoy the pudding warm or chilled with your favorite toppings. Store leftovers in an airtight container for 2-3 days, stirring in a little milk before chilling if it thickens too much.
Notes
- This recipe yields the creamiest vegan rice pudding with a rich coconut milk base.
- Stirring constantly is key to prevent the pudding from sticking and to create the right creamy texture.
- Use full-fat canned coconut milk for best creaminess; light versions will reduce richness.
- Feel free to add your favorite toppings like cinnamon, nuts, fruit, or dairy-free whipped cream.
- The pudding thickens as it cools, so adjust consistency with a splash of almond milk before serving cold.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 283 kcal
- Sugar: 16.7 g
- Sodium: 163 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 0.5 g
- Protein: 4.6 g
- Cholesterol: 0 mg
