Thick, creamy and filling, rice pudding is one of the best treats for when you’re craving a spoonful of sweet comfort food. This vegan rice pudding recipe is a healthier, plant-based version of a classic cold weather dessert, ensuring a guiltless pleasure.
How to Make Vegan Rice Pudding
The secret to extra creamy rice pudding is in cooking the rice first in water and then in milk. This way you get the extra creamy, custard-like texture without overcooking the rice.
- Cook ¾ cup rice in 1 ½ cup water until the water evaporates.
- Add almond milk, raisins, and sugar. Cook for another 15 to 20 minutes.
- Right before it’s done, stir in a tablespoon of peanut butter. This makes the pudding extra creamy, rich and filling.
Can I Leave Out Peanut Butter?
One tablespoon of nut butter makes this rice pudding extra creamy, but if you want to make the dessert lower in calories and fat, you absolutely can omit peanut butter. For a peanut butter allergy-friendly alternative, you can replace it with almond butter and still enjoy the creaminess.
What Type of Rice to Use
According to Confessions of a Dietitian, who tested seven different types of rice, regular long grain and jasmine rice taste the best in rice pudding, and give it the best texture. Moreover, basmati, arborio and short grain rice are also suitable for making rice pudding.
Basmati rice gives the pudding a nice texture, but has a stronger taste. Arborio rice results in a very thick, creamy and chewy texture, and while short grain rice pudding is nice and creamy, the flavour can taste muted.
Don’t make rice pudding with instant or parboiled rice, as the pudding will have a very processed taste, and the texture of the rice will remain firm.
How Long Does It Keep?
If you’re not planning to eat the rice right away, make sure to store it properly. Once cooked, let the rice pudding cool at room temperature, then immediately transfer it into a bowl and cover it with aluminium foil, or use an airtight container, and put it in the fridge. The longer you keep cooked rice at room temperature, the more likely it is to develop harmful bacteria, so make sure you refrigerate it as soon as it reaches room temperature if you plan to store it for later.
The pudding can last in the fridge for up to a week, but it’s best in the first three days. Do not freeze it.
Should I Eat It Hot or Cold?
Either way is great. If you eat it straight away, the texture will be very creamy, whereas cold rice pudding is a bit denser.
More Vegan Comfort Food
Creamy Vegan Rice Pudding
Ingredients
- 1 ½ cup (375g) water
- ¾ cup (140g) long grain rice
- 1 ½ cup (375g) plant-based milk (I used almond milk)
- ¼ cup (50g) sugar
- ⅓ cup (50g) raisins
- 1 tablespoons peanut butter
- 1 teaspoon vanilla extract
Instructions
- Bring water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for about 20 minutes, until the water evaporates.
- Pour in almond milk, add sugar and raisins, and cook over medium-low heat until thick and creamy, 15 to 20 minutes. Stir in peanut butter, and cook for 2 minutes more, stirring constantly. Remove from heat and stir in vanilla.
- Serve with a dash of cinnamon and eat right away. If storing for later, let it cool to room temperature, then transfer the pudding to a lidded container and store in the fridge for up to 3 days.
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