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Recipe for vegan rice pudding. A simple, fast, nutritious and very economical dessert with cinnamon aroma and only 59 calories!

Rice pudding can be found in the cuisine of many countries. It is believed to have originated in Asia, but there are also reports of its origin as a variant of the French crème brûlée. The basic recipe has rice and milk (or cream) and, when served as a dessert, some sweetener.

In English we find it under the name rice pudding (rice pudding). This is justified by the fact that there are salty variations such as, for example, rice being boiled in broth and saffron being added. In some northern European countries it is served as a Christmas sweet.

Different varieties of rice pudding have prevailed in different countries, where it can be added:

  1. Lemon or orange zest
  2. Raisins, dried apricots or dates
  3. Maple syrup
  4. Vanilla, cinnamon, nutmeg, cardamom or ginger
  5. Nuts, such as peanuts or almonds

To vegan rice pudding It is one of the relatively "very healthy" sweets and especially if we use maple syrup as a sweetener, agave syrup or a little, unprocessed, sugar, as we suggest in our vegan recipe.

It is an excellent breakfast and perfect for periods of diet or fasting. It is very easy and quick to prepare, very economical and ideal for a simple and very tasty and nutritious daily dessert.

Try it today! 🙂

Photo of two bowls with almond milk rice puddings. A simple vegan and vegetarian recipe from All About Vegans.

Rice pudding with almond milk in 25 minutes (fasting & vegan)

Simple, easy, fast and economical recipe for vegan rice pudding. A nutritious dessert, with minimal calories and cinnamon aroma.
4.88 from 24 votes
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Course: Sweets, Desserts, Breakfast
Cuisine: ethnic, French, Vegan, Asian, Vegan, Vegetarian
Keywords: sweet, dessert, cinnamon, iced, rice, rice pudding
Prep Time: 1 minute
Cooking Time: 24 minutes
Στο ψυγείο: 1 hour
Servings: 6
Calories: 59kcal
Author: Thodoris Tibilis

Ingredients

  • ½ cup rice for soup
  • 2 cups almond milk
  • 1 cup water
  • 3 tsp maple syrup or 2 tbsp unprocessed sugar or 1½ tsp agave syrup
  • 3 tsp corn flour
  • 1 tsp cinnamon ½ for rice pudding and ½ for garnish

Instructions

  • Rinse the rice well and put it together with the water to simmer for 5 minutes.
  • Add the milk ½ tbsp. cinnamon and maple syrup (or any other vegan sweetener) and cook for another 15 minutes.
  • Put the corn flour in a cup together with 4 tbsp hot almond milk that we take through the pot and stir it to dissolve. Add it again to the pot and stir for 1 minute to dissolve well.
  • Take the bowls and sprinkle (as it is empty) lightly with cinnamon. This, so that the rice milk has cinnamon at the bottom and gives extra flavor.
  • With a ladle, divide the rice pudding into bowls and sprinkle lightly with cinnamon.
  • Serve at room temperature or cold. In the second case, fridge them for 1-2 hours and they are ready!

Notes

    You can create variations by adding:
  1. Lemon or orange zest
  2. Dried fruits, such as raisins, apricots or dates
  3. Vanilla (vegan), nutmeg, cardamom or ginger
  4. Nuts, such as peanuts or almonds

Nutrition Facts

Sodium: 2mg | Calcium: 4mg | Sugar: 1g | Fiber: 1g | Potassium: 18mg | Calories: 59kcal | Saturated Fat: 1g | Fat: 1g | Protein: 1g | Carbohydrates: 13g | Iron: 1mg

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