Creamy Vegan Rice Pudding
This Creamy Vegan Rice Pudding is a fusion of rich plant-based ingredients and is a true labor of love. Tender grains of rice are slowly simmered in a blend of creamy coconut milk and pure vanilla extract, creating a velvety base that melts in your mouth. This pudding is a decadent yet guilt-free treat that will have you coming back for more.
Ingredients
- 1 cup Arborio Rice or any type of short-grain white rice
- 3 cups cups water
- Two 15-oz. cans full-fat coconut milk
- 1 tsp ground cinnamon
- 3 cinnamon sticks
- 1/2 cup pure maple syrup to taste
- 2 tsp pure vanilla extract
- toasted nuts to sprinkle
Instructions
- Plug in your crock pot and spray the bottom and sides with cooking spray for easier cleanup later.
- Transfer the uncooked rice, coconut milk, water, ground cinnamon, cinnamon sticks, and sea salt to the slow cooker. Give everything a good stir to combine.
- Secure the lid and set the slow cooker to cook on high heat for 3 to 4 hours, stirring every hour. You can cook rice pudding on low heat for 6 hours, stirring every couple of hours, or until the pudding reaches your desired consistency.
- Once done, remove the lid and stir in the pure maple syrup and vanilla extract until fully incorporated.
- Taste and adjust flavors as needed, adding more maple syrup for sweetness, cinnamon for warmth, or coconut milk to reach your preferred creaminess. If the pudding seems too thick, continue stirring in coconut milk until it reaches the desired consistency.
- Serve the creamy vegan rice pudding warm straight from the slow cooker, or allow it to chill completely in the refrigerator before enjoying it cold. Garnish as desired with extra cinnamon, toasted nuts, or a drizzle of maple syrup.
Notes
- If you prefer a sweeter rice pudding, you can adjust the sweetness by increasing the amount of pure maple syrup or adding brown sugar or granulated sugar to taste.
- Any leftover rice pudding should be stored in an airtight container in the refrigerator, where it will be kept for up to 10 days.
- For a richer, creamier texture, you can incorporate one egg into the pudding near the end of the cooking process. After the rice has been cooking for 2.5 hours, temper the egg by mixing it with a small amount of the hot rice pudding mixture or warm coconut milk. This step helps prevent the egg from curdling when added to the hot pudding. Once the egg is tempered, stir it into the rice pudding and continue cooking on high heat for an additional 30 minutes to 1 hour or until the desired consistency is reached.
Nutrition
Calories: 328kcalCarbohydrates: 32gProtein: 3gFiber: 1gSugar: 20g
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