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Total Time
30mins
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.

Ingredients Nutrition

Directions

  1. In a medium saucepan, add the milk of choice, cooked rice, cinnamon, vanilla, raisins, almonds, and sweetener and bring to a boil.
  2. Reduce heat and simmer on low heat about 15-20 minutes or until pudding thickens to desired consistency, stirring occasionally.
  3. Makes 2 or more servings.
Most Helpful

5 5

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.

5 5

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...

5 5

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!!