Rice Pudding is probably one of my FAVORITE desserts/breakfast/snacks/ (insert any other meal of the day) to eat! Growing up in a South American household this was a true staple to my family. The warm smell of cinnamon and the creamy rich texture just had my mouth melting. Since my journey of a “dairy free” lifestyle, the thought of Rice pudding pretty much went out the window. That is, of course, until I stumbled upon this recipe that I am delighted to share with you! Just in time for the holiday season, making it even better. I hope you enjoy this as much as I do. – With Joy and Love, Hannah

Vegan Rice Pudding

  • 1½ cups rice (sushi rice, jasmine, basmati are really good in pudding)
  • ⅓ cup maple syrup
  • 2 vanilla bean, seeded and scraped
  • 5 cups Almond Milk, vanilla or unsweetened ( I make my own to skip out on the Carrageen)
  • 13.5 oz of Coconut Cream
  • pinch of sea salt
  • berries
  • pecans
  • raisins
  1. Start by rinsing the rice with water. Add rice to a medium saucepan. Add maple syrup, vanilla beans and pod, sea salt, and 1 cup of almond milk.
  2. Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes. Gradually add 5 more cups of almond milk, about ½ cup at a time. Let the milk absorb before adding more.
  3. Add in the Coconut Cream
  4. After 25 minutes, the rice pudding will be thick and creamy.
  5. Stir in chopped pecans and raisins and take off heat.
  6. Let cool, remove vanilla bean and spoon into a pretty glass. Garnish with fresh berries. Enjoy!