Creamy Vegan Rice Pudding

Thick, creamy and filling, rice pudding is one of the best treats for when you’re craving a spoonful of sweet comfort food. This vegan rice pudding recipe is a healthier, plant based version of a classic cold weather dessert, ensuring a guiltless pleasure.

Course Breakfast, Dessert

Cuisine Western

Prep Time 20

Cook Time 20

Total Time 40

Servings

Ingredients

1 ½ cup water
¾ cup long grain rice
1 ½ cup plant-based milk (I used almond milk)
¼ cup sugar
⅓ cup raisins
1 tablespoons peanut butter
1 teaspoon vanilla extract

Instructions

Bring water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for about 20 minutes, until the water evaporates.
Pour in almond milk, add sugar and raisins, and cook over medium-low heat until thick and creamy, 15 to 20 minutes. Stir in peanut butter, and cook for 2 minutes more, stirring constantly. Remove from heat and stir in vanilla.
Serve with a dash of cinnamon and eat right away. If storing for later, let it cool to room temperature, then transfer the pudding to a lidded container and store in the fridge for up to 3 days.

Nutrition