Recipe | Easy Vegan Rice Pudding

My boyfriend really loves rice pudding. Especially the KozyShack brand that is sold at our local grocery store. In the past he would buy it quite often and I confess, it was pretty delicious.

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The only issue now is obviously that I’m vegan and I don’t eat dairy products anymore. So, this week when a rice pudding craving hit again, I was up to the task of making a vegan version. Thankfully, this is a very easy recipe to follow and has few ingredients. Because of that, it is quick to make as well! If you don’t have all of the ingredients on hand, don’t worry. There’s quite a few substitutions you can make if necessary.

 

Here’s what you’ll need:

  • 4 cups of almond milk (or plant-based milk of choice)
  • 1 cup of Jasmine white rice (or sushi rice)
  • 5 tablespoons of raw cane sugar (or use whatever sugar substitute you desire)
  • A pinch of salt
  • 1/4 teaspoon pure vanilla extract
  • Optional* Extra toppings such as chopped nuts, fresh fruit, or cinnamon

Note: The rice may end up considerably thicker than typical pudding-like consistency. If you want to avoid this, add an extra cup of milk in the beginning.


 

Place the milk, rice, sugar, and salt in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until the sugar has dissolved.

Lower the heat to a slight simmer and cook uncovered, stirring occasionally, until the rice is tender and the mixture thickens, about 20 minutes

Remove from the heat and stir in the vanilla extract. Taste, adding additional sugar or toppings if desired.

 

And there you have it!

 

Processed with VSCO with a6 preset

 

Sorry for the low quality photo 😦 I usually take photos in daylight, but I had to snap one in the moment last night. Either way, that’s what the final product looks like. 😉

 

I hope you enjoyed this and give it a try!

Let me know what you thought by taking a photo of yours and tagging me on Instagram with #Sunlightofthemind so I can check it out!

 

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