If you’re a little tired of baking these days and want something a bit different but equally sweet and delicious, then this easy rice pudding recipe is for you!
This vegan rice pudding is one of my favorite comforting desserts. It’s perfectly sweet, creamy, and packed with flavor from the extracts, shredded coconut, and cinnamon. It’s truly a delightfully sweet little treat! For a Fall inspired flavor, try this pumpkin rice pudding!
I grew up having this Peruvian rice pudding in every single family gathering, birthday, or just on a Saturday afternoon strolling down the street. It’s usually paired with purple corn pudding. A match made in heaven! Of course, the original recipe was not vegan, but this version is as creamy as it should be! The trick? Coconut milk.
I used almost the same ingredients that the original recipe calls for, making a few adjustments for healthy rice pudding. Serve it on small bowls, with a sprinkle of cinnamon and shredded coconut. You’d probably go for seconds!
Yield: 6 servings
Prep time: 0 min
Cooking time: 30 min
Total time: 30 min
1 cup of brown rice
½ cup raisins
1 cup unsweetened low-fat coconut milk
1 ¾ cup unsweetened almond milk
¼ cup shredded coconut
1 tsp ground cinnamon
1 tsp vanilla extract
1 tsp orange extract (or orange zest)
5 tbsp brown sugar
Optional: 5 cloves
Rinse the rice under cold water.
To a large pot, add 4 cups of water, rice, and cloves (optional). Cook covered on medium heat for 15 minutes.
Remove the cloves if you added them. Add ground cinnamon, coconut milk, almond milk, vanilla extract, orange extract, raisins, shredded coconut, and sugar. Cook covered for 15 minutes.
Stir for a few minutes, turn off the heat, and let it sit covered for 10 minutes.
Let it cool for a few minutes before serving. It will thicken as it cools. That’s it! Serve warm with a sprinkle of ground cinnamon.
Store in airtight containers for up to a week.
I like to get most of the sweetness from the raisins, not from the sugar. You’ll notice that I don’t add too much sugar on this recipe, but feel free to add more to your liking.
You can substitute the orange extract with orange zest.
$4.00. This takes into account the measurements listed in the ingredients section and for the main ingredients only. It does not include seasoning.
*Brown rice is highly nutritious, providing the body with a wide array of vitamins, minerals, and antioxidants. It contains more fiber than refined grains like white rice. Choosing fiber-rich whole grains like brown rice may reduce belly fat and help you lose and maintain a healthy weight. Brown rice is packed with fiber, lignans, and magnesium, which all have beneficial effects on heart health and heart disease risk. Also, it does not contain gluten and is a safe and healthy choice for those following gluten-free diets.
*Almond milk is naturally high in vitamin E, a disease-fighting antioxidant. During processing, it’s commonly fortified with calcium and vitamin D. However, it’s not a good source of protein. To reap the most benefits, choose almond milk that is unsweetened, unflavored, and fortified with calcium and vitamin D.
*Coconut milk: About 93% of its calories come from fat, including saturated fats known as medium-chain triglycerides (MCTs). Overall, cholesterol and triglyceride levels improve with coconut intake. In cases where “bad” LDL cholesterol increases, “good” HDL typically increases as well. Coconut milk is full of nutrients like manganese and copper. Including moderate amounts in your diet may boost your heart health.
*Cinnamon is loaded with powerful antioxidants, such as polyphenols. In a study that compared the antioxidant activity of 26 spices, cinnamon was the clear winner. Among many other benefits, cinnamon has anti-inflammatory and antibacterial properties.
Did you try this quick rice pudding recipe? Let me know in the comments below and/or tag your creation on Instagram #everyhealthybite