Prep 10 mins
Cook 20 mins
This makes a great breakfast if you have leftover rice. Serve hot or cold with soy milk or cream. Adapted from How It All Vegan cookbook.
- 2 -3 cups soymilk (or almond milk)
- 2 cups cooked rice (I use short grain brown rice)
- 1 1⁄2 teaspoons cinnamon
- 1 tablespoon pure vanilla extract
- 1 cup raisins
- 1⁄2 cup slivered almonds
- 1⁄4 cup agave syrup (or honey, or maple syrup)
- In a medium saucepan, add the milk of choice, cooked rice, cinnamon, vanilla, raisins, almonds, and sweetener and bring to a boil.
- Reduce heat and simmer on low heat about 15-20 minutes or until pudding thickens to desired consistency, stirring occasionally.
- Makes 2 or more servings.
This is a great way to use almond milk! I used the greater amount of milk so it wouldn't be too thick. Even THE PICKY ONE who doesn't like nuts liked it!! Easy & delicious! Made for Aussie Swap 2/12.
This was amazing. I used a can of coconut milk and water to make up the 2 cups, omitted the almonds (didn't have any), and used the smaller amount of maple syrup. I'm sure the coconut milk increased the calories considerably, but since it's not eaten everyday...
This was delicious, easy and fast, compared to the 3-hours-in-the-oven recipes I have seen!
I think next time I'll only do a half cup of raisins, but that's just to make it more like the rice pudding I had as a kid. Also I didn't have the sweeteners so I used 1/3 to a 1/2 cup light brown sugar and added 1/4 cup of water. I did 2-1/2 cups rice milk and that came out great, although I had to simmer longer than 20 minutes to get the pudding to the consistency I like (probably 40 minutes, but my leftover brown rice was very dry!)
Thank you for the awesome recipe!!