Name: Vegan Brown Rice Pudding
Cook time: 45 min
Total time: 45 min
Yield: 3-4 serving(s)
Ingredients: 2 cups water; 1 cup brown rice, rinsed; 1 1/4 cups non-dairy milk substitute; 1/3 cup raisins; 1/3 cup brown rice syrup or 1/3 cup maple syrup; 1 teaspoon vanilla; 1/2 teaspoon cinnamon; 1/4 teaspoon ground ginger; 1/8 teaspoon ground nutmeg

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Recipe by LilithDreams

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Vegan Brown Rice Pudding created by Lillian R.

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

Ready In:: 45mins
Serves:
Units:

9

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ingredients

2 cups water
1 cup brown rice, rinsed
1 ¹⁄₄ cups non-dairy milk substitute
¹⁄₃ cup raisins
¹⁄₃ cup brown rice syrup or 1/3 cup maple syrup
1 teaspoon vanilla
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon ground ginger
¹⁄₈ teaspoon ground nutmeg

directions

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.
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.
Transfer the mixture to a bowl and place the pudding in the refrigerator to chill.
Top individual servings with a little additional cinnamon before serving, if desired.

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RECIPE MADE WITH LOVE BY

@LilithDreams

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

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review by florecerdh

8/7/2017

The person who made this recipe did not know how to cook brown rice, for it always needs 3 Cups of water. Also, to make it creamy, one needs to add a creamy milk substitute such as coconut cream in a can. Also, I added 1 and 1/4 tsp. of vanilla. I am a bit lazy for spices and added pumpkin spice to taste. I am pure vegan because of health issues and have found sometimes you have to change it up.

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review by Sherolyn B.

2/9/2017

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.

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review by Paul B.

3/26/2016

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.

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tweak by Paul B.

3/26/2016

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.

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review by gretchenmann

8/29/2015

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.

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