What Is Vegan Rice Pudding
Vegan rice pudding is a delicious dessert that can be made in just 20 minutes. It's creamy, sweet, and perfect for sharing with friends or family. Rice pudding is made by cooking rice with rice milk and maple syrup until it becomes soft, creamy, and sweet. Then you add more ingredients like cinnamon, vanilla extract, fruit, and more.
I remember the first time I had rice pudding was at a restaurant in Portsmouth England years ago during my college life. I ordered it as an extra side dish one night when we were out with friends and absolutely loved it! It tastes very similar to a congee, except this recipe uses non-dairy milk instead of water. It’s been on my mind ever since then to try making it myself, but I never really got around to doing it until recently.
What Does Vegan Rice Pudding Taste Like
The truth is it doesn't taste like much of anything. And that's a good thing! It is vegan so there is no animal product and it’s non-dairy. Therefore, you can enjoy this classic dessert without feeling guilty about the ingredients used.
The texture is smooth and velvety, just like regular rice pudding. Some people describe it as tasting like tapioca pudding because of its light, airy texture which can be eaten warm or cold.
Key Ingredients
Sushi rice: This recipe uses uncooked sushi rice and rice milk as the main ingredients. You can use any type of rice in this recipe, such as brown rice, white long-grain rice, short-grain rice, and more. I use sushi rice in this recipe.
Rice Milk: The vegan rice pudding recipe is made with rice milk, which gives it a rich and creamy texture. Feel free to use your favorite non-dairy plant-based milk, like almond milk, or cashew milk. You'll also need a little bit of vanilla extract and maple syrup to sweeten the dish. Any type of sugar works too.
Vanilla extract: I also like to add vanilla extract because it gives the pudding an extra layer of flavor, but feel free to leave it out if you don't have any on hand or just don't like the flavor.
How To Make Vegan Rice Pudding
The process of making rice pudding is simple. The first step is to add the rice milk to the sushi rice. Bring to a boil on medium-high heat and stir gently. Then turn the heat to medium-low and let the rice absorb the rice milk slowly. Let the mixture simmer for about 20 minutes. Stir often until the mixture is thickened. The liquid should be about half an inch over the rice.
Now let’s add the maple syrup, vanilla extract, and pinch of salt, and gently stir until it’s combined. Turn off the heat and then sprinkle the roasted black sesame seeds. Next, arrange cinnamon sticks on the top for garnishing. Lastly, serve with fresh raspberries or fruit on top, and enjoy!
For this dish, I choose raspberries which add color and flavor to this dessert without making it too sweet. The vegan rice pudding recipe will serve four people, but you can easily double or triple the amount to serve more people.
How Long Does Homemade Rice Pudding Last?
Refrigerate immediately after cooking. The rice will continue to absorb water and thicken as it cools down, so it's best to refrigerate it as soon as possible. You should eat the rice pudding within 2 to 3 days after it’s been made. Vegan rice pudding can be stored in an airtight container in the refrigerator for up to 3 days. It will keep longer if stored in an airtight container in the freezer for up to 3 months
How To Reheat Rice Pudding
To reheat frozen rice pudding, simply place it in the refrigerator overnight or until completely thawed. Then bring it back up to room temperature on the counter for about 30 minutes before serving it hot or cold.
Conclusion
Vegan rice pudding is a classic dessert for the holidays or any time of year. It is a simple recipe that is quick, easy, and so delicious! It's also a great recipe for those who have trouble digesting dairy products and other sources of lactose. Give it a try and you will fall in love with it! As always, leave your comments below and let me know what you think! Happy cooking. 😊
Vegan Rice Pudding
Ingredients
- 1 cup sushi rice
- 3½ cups rice milk or any other plant-based, non-dairy milk
- ¼ cup maple syrup or any other sweeteners
- ½ teaspoon vanilla extract
- pinch of salt
- cinnamon sticks for garnish, optional
- raspberries for garnish, optional
Instructions
- Add the rice milk to the sushi rice. Bring to a boil on medium-high heat and stir gently.
- Turn the heat to medium-low and let the rice absorb the rice milk slowly. Let the mixture simmer for about 20 minutes. Stir often until the mixture is thickened and the rice is tender. The liquid should be about half an inch over the rice.
- Add the maple syrup, vanilla extract, and pinch of salt, and gently stir until it’s combined. Turn off the heat.
- Sprinkle the roasted black sesame seeds. Arrange cinnamon sticks on the top for garnishing. Serve with fresh raspberries or fruit on top.
- Serve and enjoy!
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