Creamy and aromatic Vegan Rice Pudding is an authentic ultimate nostalgic recipe. Enhanced to the brim with cinnamon and fresh vanilla seeds, this dish will definitely make you addicted.
Rice Pudding is creamy and aromatic, flavored with vanilla and cinnamon recipe ready in less than 30 minutes. I adore creamy and easy-to-make desserts. However, I would better categorize it as the best sweet breakfast or brunch. If you are looking for more ideas for a sweet and easy breakfast or brunch, make sure you look first here. You will find many simple to more sophisticated delicious recipes you have ever tasted. Here are some of my favorites: Chocolate Orange Cupcakes, Easy Pumpkin Cake, Banana Muffins, Baked French Toast Casserole, Pistachio Poppy Seed Cake, and many more.
Seriously, this rice pudding is the best – just mix, cook, and then serve it on its own, or upgrade it with various toppings. The possibilities are endless: blueberries, bananas, strawberries, almond flakes, chocolate chips, jams, or homemade jams.
It also reminds me of my childhood; my mum used to make rice pudding for breakfast. Today I decided to give it a new twist and add more flavor. I assure you even the fiercest haters of milk and rice will love this recipe.
My kids are always excited to eat some creamy and sticky rice pudding. I adore cooking it as it is the ultimate comfort food! Nothing is easier – you can have it on the table in less than half an hour.
Today I made my satisfying rice pudding recipe with refreshing coconut milk, making it a dairy-free and vegan dish. It tastes just as well warm and cold.
What kind of rice is best for Rice Pudding?
All depends on your preferences. For creamy and sticky pudding, choose round grain rice, as well known Arborio rice. This rice contains more starch – so it tends to stick together more than other long-grain rice varieties. If you prefer fluffy rice pudding, choose Basmati or Jasmine rice.
Can I make this Vegan Rice Pudding in Instant Pot or Slow Cooker?
Definitely, you can! Once you try to cook this recipe in Instant Pot, you will never want it any other way. A slow Cooker is an excellent option for a more sticky and mushy texture. You will always go right with this easy recipe using the proper liquid ratio to rice. It is fast, easy, and delicious.
Instruction for Instant Pot:
- Clean the rice.
- Mix rice with the remaining ingredients in a pot.
- Close the lid to the pressure cooker and set it on high pressure. Set the time – five minutes.
- Before you open the lid, do a 10-minute natural release.
Instruction for Slow Cooker:
- Mix all the ingredients in the slow cooker.
- Cook on high for 2 to 2 ½ hours, stirring occasionally.
- If the pudding seems too thick, add more milk.
How to make Vegan Rice Pudding?
This easy vegan coconut rice pudding is the perfect blend of creamy coconut milk and pleasant and mild chew rice. Plenty of fresh vanilla seeds and cinnamon add flavor without overly sweetening this dessert. Toasted almond flakes and a combination of fresh berries make this dish so good – you will not be able to stop eating it!
Using a ratio of 1:1:1, combine rice, water, and coconut milk in a pot (better with a heavy bottom). Use this ratio only if you use pure coconut milk with high-fat content that usually looks like coconut cream. It also shouldn’t contain any sugar or other sweeteners. (For note: diluting milk with water is unnecessary if you use the one low fat. In this case, use the ratio 1 of rice to 2 of milk).
Bring to boil the pot and add the seeds of one vanilla bean and two sticks of cinnamon. Once bubbling, lower the heat to low, cover the pot with a lid, and let it simmer for 15 -20 minutes. I did not add any sugar as the coconut milk has its own sweet taste. If you crave it sweeter, add some brown sugar or agave syrup. Make sure you stir rice occasionally to avoid sticking. Once the liquid has been absorbed, the rice should be cooked through.
Serve the rice pudding in bowls topped with toasted almond flakes, slices of strawberries, and some sweet blueberries.
Vegan Rice Pudding
- 1 cup rice
- 1 cup pure coconut milk
- 1 cup water
- 1 vanilla bean
- 2 cinnamon sticks
- almond flakes for topping
- strawberries for topping
- blueberries for topping
- Using a ratio of 1:1:1, combine rice, water, and coconut milk in a pot.
- Bring to boil the pot and add the seeds of one vanilla bean and two sticks of cinnamon. Once bubbling, lower the heat to low, cover the pot with a lid, and let it simmer for 15 -20 minutes.
- Stir rice occasionally to avoid sticking. Once the liquid has been absorbed, the rice should be cooked through
- Serve the rice pudding in bowls topped with toasted almond flakes, slices of strawberries, and some sweet blueberries.