Make a sweet vegan rice pudding that is dairy-free and egg-free and uses soy milk for a lower fat and healthier rice pudding. Though the recipe calls for soy milk, just about any other non-dairy and vegan milk substitute will work just fine. Soy milk has the thickest richest texture with a neutral flavor, but almond milk, coconut milk or even rice milk or cashew milk would also be just fine in this recipe.
Vegan rice pudding makes for a sweet breakfast treat or a traditional dessert anytime.
Sprinkle the top with a bit of extra cinnamon and nutmeg to serve, if you'd like. Or, to make this recipe a little different, swap out the raisins for other treats: dried cranberries or currants or another kind of dried fruit chopped small. I like crystallized ginger and dried pineapple. Yum!
Like this vegan rice pudding recipes? Here's more vegan desserts you might like to try.
- 1/2 cup white rice
- 4 cups soy milk (or any other vegan non-dairy milk substitute)
- 2 tsp vanilla extract
- 1 tsp cinnamon
- dash of nutmeg
- 1/4 cup sugar
- 1/2 cup raisins
Preheat the oven to 275 degrees.
Mix all ingredients in a bowl and place in a 1 1/2 quart lightly oiled ovenproof dish. Bake, covered, for 3 hours, or until the pudding sets.
Reprinted with permission from The Compassionate Cook Cookbook.