Go Back
A glass jar filled with creamy vegan rice pudding topped with ground cinnamon and a cinnamon stick. Another jar is partially visible in the background on a wooden surface with a white fabric nearby.

Vegan Rice Pudding

Print Pin

Ingredients

  • 2 cups Cooked rice
  • 1 ½ cups Nut Milk
  • 1 can Coconut milk 400 mls
  • ¼ cup Maple syrup
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • 1 teaspoon Salt
  • 1 tablespoon Cornstarch Dissolved in 2 teaspoon water
  • Optional- Cinnamon stick, cinnamon powder To serve

Instructions

  • Add the cooked rice, nut milk, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg and salt to a saucepan. Stir with a wooden spoon or spatula.
  • Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Allow mixture to cook for about 10 minutes.
  • Add the cornstarch/ water mixture. Stir and cook for a further 5 minutes.
  • Remove the pot from the heat and let the pudding cool for a few minutes if serving warm. Alternatively, you can let it cool completely.
  • To cool the pudding, place into small jars or other dish and place in the refrigerator for 30 minutes to 1 hour.
  • Optional: Serve with cinnamon stick and cinnamon powder.

Video

Tried this recipe?Mention @thecozyvegankitchen or tag #thecozyvegankitchen!