VEGAN RICE PUDDING THAT IS THE CREAMIEST

VEGAN RICE PUDDING THAT IS THE CREAMIEST

VEGAN RICE PUDDING THAT IS THE CREAMIEST

You’ll never find a creamier vegan rice pudding. A simple, nutritious meal that is warm and comforting. Enjoy for dessert or brunch. For added luxury, top with a dollop of homemade raspberry chia jam and coconut yogurt.
Say hello to the only rice pudding recipe you’ll ever need and the creamiest vegan rice pudding you’ll ever try. With only five ingredients, it’s nutritious and incredibly simple to create. It is a comforting dish for the winter since it is softly flavored with cinnamon and cardamom. For added luxury, I like to top mine with a dab of homemade raspberry chia jam and coconut yogurt. This vegan rice pudding is the ideal bowl to snuggle up to and enjoy for breakfast or dessert.

Let me now precisely describe how to prepare The Creamiest Vegan Rice Pudding.

vegan rice pudding that is the creamiest with raspberry chia jam
VEGAN RICE PUDDING THAT IS THE CREAMIEST
There’s no denying that this rice pudding dish makes me feel comfortable and warm within. When I was a kid, it was a go-to meal that we would have for breakfast or dessert. You couldn’t go wrong presenting this delectable dish with a generous dollop of jam.

Creating an Acai Bowl

HOW TO MAKE THE CREAMIEST VEGAN RICE PUDDING? WHAT RICE TO USE?
The kind of rice used in rice pudding might vary from recipe to recipe. Medium-grain and long-grain white rice are both used by some. For added richness and thickness, I prefer to use arborio rice.

The starchy rice called arborio is used to make risotto. And you already know how rich and creamy the texture and flavor of this rice can be if you’ve ever had risotto. The chewy texture and velvety flavor of arborio rice may be achieved without using excessive amounts of cream. Instead, I can substitute traditional plant-based ingredients like oats or almonds and still obtain that smooth, creamy flavor.

vegan rice pudding that is the creamiest with raspberry chia jam
THE COMPOSITE
This recipe’s components are incredibly simple, and chances are you already have them in your home. What you’ll need for this recipe is:

choice plant milk made from arborio rice (oat or almond)
ground nutmeg
cardamom powder with maple syrup
I assured you that it would be simple. Because of this, I have awarded this dish my seal of approval as a novice cook. Making this dish or using these components are neither challenging nor picky.

Stirring frequently is the key to creating the creamiest vegan rice pudding. Unlike other types of rice, arborio rice cannot be thrown into a pot and left to cook on its own. Instead, arborio rice has to be stirred often to prevent the bottom from burning and sticking to the pan. Even if it’s a basic assignment, you still need to follow it. So keep an eye on your rice pudding and stir it frequently.

Another piece of advice is to use a lot of liquid in comparison to water. Rice made of arborio absorbs a lot of liquid. I used 1 cup (240 ml) arborio rice and 3.5–4 cups (840–960 ml) almond milk for this recipe. Keep the almond milk handy in case you need to add a few extra splashes after the initial 3.5 cups (840 ml) have been poured. You will undoubtedly need additional milk if you intend to serve this rice pudding cold since it becomes more firm as it cools.

The secret to making the creamiest vegan rice pudding is continuous stirring. Arborio rice cannot be placed in a pot and allowed to cook on its own, in contrast to other forms of rice. Instead, arborio rice requires frequent stirring to avoid burning and adhering to the pan. You must adhere to the task even if it is simple. As a result, watch your rice pudding carefully and stir it regularly.

INGREDIENTS
1 cup arborio rice
3 1/2 cups almond milk , plus more if needed
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
2 tbsp maple syrup , plus more to taste
homemade raspberry chia jam , for topping
coconut yogurt , for topping
cacao nibs , to sprinkle
coconut shavings , to sprinkle

INSTRUCTIONS

Rice, almond milk, cinnamon, and cardamom should all be combined in a pot. Bring to a simmer, lower the heat, and cook for 20 to 25 minutes, stirring often, or until the food is done. (Keep almond milk handy; if the consistency becomes too thick for you, add a few dashes extra.) When the food has finished cooking, stir in the maple syrup.

Scoop rice pudding into dishes and garnish with coconut yogurt, cacao nibs, homemade raspberry chia jam, and coconut shavings. To taste, drizzle in more maple syrup.

NOTES Rice pudding will keep for up to 5 days in the refrigerator. Warm or cold, enjoy. Since the rice pudding thickens when cold, it is helpful to add a few drops of almond milk while reheating.
The nutritional data for the plain rice pudding is a preliminary approximation.