20-Minute Creamy Vegan Rice Pudding with Almond Milk

Vegan Rice Pudding dolloped with mixed berry compote and sprinkled with spices. The pudding is scooped into a white bowl with a spoon in the middle. The bowls are sitting on a white backdrop that was sprinkled with spices, a cup of maple syrup and spoons placed in the bottom right.

20-Minute Creamy Vegan Rice Pudding with Almond Milk

This creamy vegan rice pudding is made with arborio rice and almond milk instead of condensed milk. Sweetened with maple syrup with cinnamon and cardamom. This vegan rice pudding is nourishing, gluten-free vegan breakfast recipe, or dessert. Swirl in some jam for extra decadence.

Course Breakfast, Dessert

Cuisine gluten-free, vegan

Diet Gluten Free, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 231kcal

Author Hannah Sunderani

Ingredients

1 cup arborio rice
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
3 1/2 cups almond milk , splashes more if desired
2 tbsp maple syrup , splashes more if desired

Toppings:

4 tbsp homemade raspberry chia jam , or store-bought jam of choice

US Customary - Metric

Instructions

In medium saucepan stir together the rice, cinnamon, and cardamom. (This will stop the spices from clumping). Pour in the almond milk and bring to a simmer on medium-high heat.
Once simmering, reduce the heat to low and cook the rice, stirring often for 20-25 minutes, or until soft and pleasantly chewy. (Add splashes more almond milk as needed during cooking, if consistency is getting too thick for your liking). Once cooked, drizzle in the maple syrup to sweeten and stir to combine.
Scoop the rice pudding into bowls and top each with 1 tablespoon of jam, swirl it into the rice pudding. Optional to drizzle with more maple syrup to sweeten to taste.

Notes

Rice pudding will keep in fridge for up to 5 days. Enjoy hot or cold. When reheating it helps to add splashes more almond milk as the rice pudding thickens when chilled.

The recipe can also be frozen for up to 3 months. Store in air-tight containers. I like to portion the recipe out into 4 individual containers.

This recipe also works well with soy milk, coconut milk and oat milk. If using oat milk you can forgo the maple syrup and only add enough to taste (as oat milk is naturally sweet).

You could certainly use it in place of the almond milk, but it will likely be much creamier and definitely higher in fat (coconut milk is high in saturated fat!). Instead, I'd recommend using 2 cups of almond milk and 1 1/2 cups (or 1 can) of full-fat coconut milk. This will yield a great creamy texture, without being too luxurious

Nutritional information is a rough estimate, for the rice pudding without toppings.

Nutrition