creamy rice pudding

Who wants to sit down to a bowl of Old Fashioned Rice Pudding? I love the Creamy texture of the rice pudding, with just the right amount of sweetness and a hint of cinnamon and loaded with plump golden raisins.

Old Fashioned Rice Pudding

milk

sugar

salt

white rice

tbsp vanilla extract

cinnamon

golden raisins (- optional)

cinnamon powder (for garnish)

whipped cream (for garnish)

Combine 5 1/2 cups milk, sugar, cinnamon stick and salt in a large saucepan over medium to medium-high heat.

Bring the milk mixture to a boil.

Add the uncooked rice to the milk, mix well, and reduce the heat to low.

Allow the rice mixture to cook at a gentle simmer, reducing heat as needed.

Continue cooking the rice mixture for 45- 60 minutes, stirring frequently to make sure it isn’t sticking to the bottom of the pan. (depending on the stovetop heat, the time can vary).

The rice pudding mixture will thicken up to consistency of Greek yogurt.

Once thickened, remove from the pan from the heat and stir in the vanilla extract and raisins.

Allow the rice pudding to cool and if needed, add the additional milk to thin out the mixture or if you’re feeling decadent, add heavy cream instead of milk.

Sprinkle with cinnamon to serve, and top with freshly made whipped cream. If you want to forgo the whipped cream stir a little heavy cream into each portion before serving.

Creamy, perfectly sweet vegan rice pudding made in 1 pot with just 7 ingredients. Naturally sweetened and SO comforting and nostalgic!

Creamy Vegan Rice Pudding (1 Pot)

rice

½ cups dairy-free milk ((plain, unsweetened // we used almond milk))

maple syrup

cornstarch

sea salt

light coconut milk ((we like Whole Foods 365 brand))

tsp vanilla extract

Cinnamon

Raisins

If you don’t already have cooked white rice, prepare it at this time using these instructions. 1/2 cup dry rice yields ~1 ½ cups cooked. Set aside.

To a medium saucepan, add the dairy-free milk, maple syrup, cornstarch, and sea salt. Whisk to combine, then add cooked white rice and stir with a wooden spoon or spatula.

Heat the saucepan over medium heat, stirring occasionally. Cook for about 13-16 minutes or until the rice has absorbed most of the liquid but is still slightly runny. It should resemble risotto. Next, add the light coconut milk and vanilla extract and stir constantly for 2-4 minutes until the mixture is thick yet pourable. It should look like a loose risotto — it will thicken as it cools.

Remove the pot from the heat and let the pudding cool for a few minutes if serving warm (option to top with cinnamon and raisins). Alternatively, you can let it cool completely.

To cool the pudding, place into a medium heat-proof bowl and cover the top of the pudding with parchment paper or plastic wrap to prevent a skin from forming. Place the bowl in the refrigerator for 30 minutes to 1 hour. Again, option to serve with cinnamon and raisins. We prefer the chilled rice pudding.

It will keep stored in an airtight container in the refrigerator for up to 4-5 days. It can be frozen, but we find the texture becomes grainy and brittle rather than smooth and tender.

https://www.youtube.com/watch?v=pW8El_ZX__U

Creamy, perfectly sweet vegan rice pudding made in 1 pot with just 7 ingredients. Naturally sweetened and SO comforting and nostalgic!

Full Recipe: https://minimalistbaker.com/creamy-vegan-rice-pudding/
 
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Creamy Vegan Rice Pudding (1 Pot) | Minimalist Baker Recipes

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Creamy Vegan Rice Pudding (1 Pot)

Top 2 creamy rice pudding recipes from across the web

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Old Fashioned Rice Pudding

Creamy Vegan Rice Pudding (1 Pot)

The most viewed creamy rice pudding recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine