Vegan Rice Pudding
Let’s make delicious vegan rice pudding out of leftover rice. Thanks to this Scrappy Cooking recipe, you won’t have to throw away rice ever again!
I’m sure we have all been in a situation where we cooked too much rice or didn’t finish the rice that came with takeout. Instead of letting it go to waste – try this vegan rice pudding recipe.
When I was researching the origins of rice pudding, I was surprised to see that so many cultures have their own version of this sweet dish. I believe my interpretation is most similar to arroz con leche, which originated in Mexico. However I would not say this is an authentic dish at all, given my use of leftover basmati and vegan ingredients.
Most importantly, this vegan rice pudding is a great way to use up leftover rice with minimal effort!
Why You’ll Love This Recipe
- If you’re anything like me, you hate wasting food. This recipe allows you to reduce your household food waste and enjoy a delicious dessert or breakfast.
- It requires minimal ingredients (in addition to the rice that would have been thrown away). So easy to make, it’s perfect for complete beginners.
- Most of the ingredients used for this recipe are likely to already be in your pantry. So if you’ve suddenly ended up with too much rice, you can make the best out of it without having to make an unnecessary trip to a grocery store!
- It can be served with a variety of toppings, depending on your preference.
- This vegan rice pudding works as a breakfast dish, a snack, or a warm dessert.
How to Make This Recipe
You can use almost any type of cooked rice for this recipe. I used basmati, but jasmine, arborio, or regular long-grained rice will work just as well.
In a small saucepan, combine cashew milk, coconut milk, cinnamon, vanilla extract, and maple syrup. Bring to a simmer, and stir until combined.
Add the rice, and simmer for 10 more minutes until thickened. Easy-peasy! Add your favorite toppings and enjoy immediately, or save for later!
Hack It!
- Depending on your preference, you can add almost any toppings to your vegan rice pudding. Fresh fruit and berries, coconut whipped cream, chocolate chips, cacao nibs, nuts, seeds, and more! You can even add a dollop of Homemade Vegan Nutella!
- For a nut-free option, replace cashew milk with a different type of plant-based milk. Soy, oat, or rice milk work just as well!
- You can add a teaspoon of cocoa powder to make chocolate rice pudding. Alternatively, you can also add a teaspoon of instant coffee to give your rice pudding a coffee flavor.
- You can use virtually any type of cooked, unseasoned rice. I used basmati because that’s what I had left, but feel free to mix it up!
- You can serve this rice pudding warm or cold, it’s up to you!
Store This Recipe
It’s best to consume this sweet dish immediately or once it’s cooled down. However, it’s not recommended to store it for longer than a day, since it’s already made with leftover rice.
Other Recipes You’ll Love
- Vegan Oat Pulp Cookies
- Dragon Fruit Skin Jelly
- Fudgy Sweet Potato Brownies
- Chocolate Baked Oats
- Taylor Swift’s Chai Tea Cookies
If you enjoyed this recipe, you should check out our digital meal planner! With PlantYou planner, you can choose from a huge database of beginner-friendly, healthy vegan recipes to create a custom weekly menu for your household.
In case you haven’t heard the news, I am also releasing a PlantYou cookbook! It will feature over 140 easy plant-based recipes made with whole food ingredients. The book will also feature the signature infographic layout, breaking every recipe down into ingredients. The best part? It’s now available to pre-order!
The Recipe: Vegan Rice Pudding
Ingredients
- 2 cups cooked rice
- 1 cup cashew milk
- 1 cup coconut milk
- 1 ½ tsp cinnamon
- 1 tsp vanilla extract
- 3 tbsp maple syrup
Equipment
- Stirring spoon
Instructions
- In a saucepan, add all of the ingredients except for the rice. Bring to a boil, and stir until combined.
- Add the rice, and simmer for 10 minutes until thickened. Enjoy immediately, or save for later, with your favorite toppings!
Great! thank you! We have left over rice and my fiance loves rice pudding. Making this for the morning:)
One of my fave recipes to make for a healthy snack or breakfast.