Simple Vegan Rice Pudding

It’s the season to curl up with a warm cup of tea and a tasty serving of nutritious rice pudding. Brown rice, natural sugars, almond milk, and toasty spices are the main ingredients in our vegan rice pudding recipe.

On Friday, as we departed for Milwaukee, everything was green. After arriving home late on Sunday, golden, orange, and crimson hues have suddenly appeared all around. Guys, this brings me such joy. If only we could make the leaves remain in their current state permanently!

Today, we’re discussing rice pudding in general and vegan rice pudding in particular. Oatmeal and rice pudding are distant relatives, especially when brown rice or another full grain is used. If you make it our way, it’s chewy, gently sweet, and suitable for breakfast. Only a few straightforward, complete ingredients are needed to make this nutritious stovetop rice pudding dish. This is what you require:

vegan ingredients for rice pudding
brow risotto (we used long grain)
nut milk with maple syrup
vanilla ground cinnamon salt

Feel free to add additional spices if you’re a spicy lady like we are. You could even spice things up a little by adding some chai spice or pumpkin pie spice. You’ll see that we solely used maple in this recipe and avoided using any processed sugars. In addition to being healthy for you, this keeps everything entirely plant-based, which is wonderful for the environment.

Step 1: Heat up the rice pudding.
In a medium saucepan, combine brown rice, almond milk, maple syrup, vanilla, cinnamon, and salt. Bringing to a rapid boil

2. Allow to simmer
Reduce the heat to low and cover the saucepan with its lid. After 45 minutes of simmering, stir in 1 more cup of almond milk. 15 minutes more of simmering is required.

3. Serve!

With a dash of almond milk and some freshly ground cinnamon, serve warm brown rice pudding. I advise include a nut butter, such as cashew or peanut butter, as well as a few raisins or almonds if you plan to consume this dish for breakfast.

wholesome rice pudding
It’s the season to curl up with a warm cup of tea and a tasty serving of nutritious rice pudding. Brown rice, natural sugars, almond milk, and toasty spices are the main ingredients in our vegan rice pudding recipe.

INGREDIENTS
1 cup brown rice, long grain
split into 4 cups of unsweetened almond milk
a single vanilla bean
1 teaspoon of cinnamon, 1 saltpinch
maple syrup, 3 tablespoons (or more, depending on how sweet you like your rice pudding)

INSTRUCTIONS
Place 1 serving brown rice In a medium saucepan, combine 3 cups of almond milk, 1 teaspoon each of cinnamon, vanilla, and salt, and 3 tablespoons of maple syrup.
up to a boil.
Reduce heat to low and secure lid over saucepan. Allow to boil for 45 minutes while stirring now and then. When the rice is mushy and chewy, add 1 more cup of almond milk and simmer for an additional 15 to 20 minutes.
Serve with optional almond milk and a sprinkling of cinnamon.

NOTES & ADVICE
the choice to use any type of milk.
Honey can be substituted for maple syrup (note: would not be vegan).
For up to five days, keep in the refrigerator in an airtight container.
NOURISHMENT FACTS
Size of Serving: 1/4 224 calories 10 sugars, 4 fats 44 carbohydrates Protein: 4 Fiber: 2