Vegan Stovetop Rice Pudding
If using leftover rice, you can use about 3 cups of cooked rice. For a less creamy rice pudding, you can use 4 cups of cooked rice. To make 4 cups, use about 1 1/4 cups rice and 2 1/2 cups water.
Ingredients
- 3/4 cup uncooked long grain white rice
- 1 1/2 cups water
- Pinch + 1/8 teaspoon sea salt
- 4 cups unsweetened dairy-free milk beverage
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/3 cup raisins or dried cherries
Instructions
- 1
Put the rice, water, and pinch salt in large saucepan and bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Simmer for 15 to 20 minutes, or until the water is absorbed.
- 2
Stir in the milk beverage, sweetener, and 1/8 teaspoon salt. Cook uncovered, stirring often, until the rice mixture starts to resemble oatmeal, approximately 20 to 35 minutes. Do not overcook it, or the pudding will not be creamy when cooled.
- 3
Remove from the heat and stir in the vanilla, cinnamon, and raisins or cherries.
Cook it from the original
This recipe comes from godairyfree.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on godairyfree.org