Total Time
45mins
Prep 0 mins
Cook 45 mins

A simple, tasty brown rice pudding for the everyday vegan found on: http://www.veganchef.com/ricepudding.htm

Ingredients Nutrition

Directions

  1. In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed.
  2. Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed.
  3. Transfer the mixture to a bowl and place the pudding in the refrigerator to chill.
  4. Top individual servings with a little additional cinnamon before serving, if desired.

Reviews

(8)
Most Helpful

Wow, this is pretty gross! Not sure why I was surprised though. Without milk and eggs to give it that rich creaminess, there's no way it could ever compare to traditional rice pudding. I had to load it with brown sugar to make it edible.

Sherolyn B. February 08, 2017

It's good. Very tasty. I substituted the maple syrup for honey and soaked the rice and cooked it slow to make it more softer and mushy when the whole thing was completed. I also chose not to add the nitmeg. Overall good stuff.

Paul B. March 26, 2016

This really is pretty bad. Nobody would eat it. I hate to waste food, so I used it in a banana bread recipe. I just substituted 1 1/2 cups of the rice pudding for the 3-4 mashed bananas. I also used half of the sugar and added chopped pecans. It was delicious.

gretchenmann August 29, 2015

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