Vanilla Rice Pudding
A plant-based version of a true classic - I like to think of it as dessert risotto, and can never have enough!
- Large Pot
- 3 cups Unsweetened Almond Milk
- 1/4 cup Maple Syrup
- 2 tsp Vanilla Extract
- 1/8 tsp Sea Salt
- 1/2 cup Arborio Rice
- In a large pot combine the almond milk, maple syrup, vanilla and sea salt and stir together. Over medium heat, bring the almond milk mixture to a gentle boil. Stir in the rice and reduce heat to low.
- Allow the rice to gently simmer and stir often. Every 3 to 5 minutes is best to prevent sticking and to help the pudding thicken. Continue for 20 to 25 minutes or until the rice is tender, the liquid has absorbed and the pudding has thickened.
- Remove from the heat and let the rice pudding cool in the pot for 10 minutes. It will continue to thicken as it cools. Divide the warm pudding evenly between bowls. Enjoy!
Calories: 234kcalCarbohydrates: 46gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 425mgPotassium: 90mgFiber: 2gSugar: 17gCalcium: 331mgIron: 1mg
Photos by Amber Asakura
Gabrielle is a Nutritional Coach, Cooking Teacher and Mama of Five. Her mission is to help and inspire women to create a life of optimal health by transitioning to a plant-based lifestyle. She currently lives in sunny Queensland, Australia with her ‘Beardo’, five skallywags and adorable rescue dog, Lolly.
1 thought on “Vanilla Rice Pudding”
Yum, delicious and super easy.