Healthy Rice Pudding (Vegan)
Healthy Rice Pudding (Vegan) requires approximately 45 minutes from start to finish. This gluten free and dairy free recipe serves 4 and costs 91 cents per serving. This dessert has 180 calories, 3g of protein, and 3g of fat per serving. 58 people found this recipe to be scrumptious and satisfying. A mixture of jasmine rice, maple sugar, raisins, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Lexi's Clean Kitchen. Taking all factors into account, this recipe earns a spoonacular score of 38%, which is not so super. Try Healthy Rice Pudding, Healthy Pumpkin Pie Rice Pudding, and Healthy Pumpkin Pie Pudding (sugar free, low carb, vegan) for similar recipes.
Servings: 4
Ingredients:
1/2 cup jasmine rice, rinsed well and drained
1 quart coconut milk or almond milk (4 cups)
Pinch fine sea salt
1/4 cup maple sugar (see notes for sub)
1/2 cup raisins
cinnamon, to garnish
Equipment:
sauce pan
frying pan
Cooking instruction summary:
In a medium sauce pan, add rinsed and drained rice and add water just enough to cover the rice. Heat pan on medium. Once rice has reached a boil, turn heat to medium low and let water reduce for 10 minutes. Take care not to let water evaporate out completely. Drain any water that remains after the 10 minutes and return rice to sauce pan. Add coconut milk and salt and cook on medium-low heat. Cook for 25 minutes and stir the pan every few minutes to make sure the rice does not stick. Add raisins and sugar, and turn the heat to low. Cook for an additional 15 minutes, stirring frequently until creamy. Serve warm or cold, with ground cinnamon sprinkled on top.
Step by step:
1. In a medium sauce pan, add rinsed and drained rice and add water just enough to cover the rice.
2. Heat pan on medium. Once rice has reached a boil, turn heat to medium low and let water reduce for 10 minutes. Take care not to let water evaporate out completely.
3. Drain any water that remains after the 10 minutes and return rice to sauce pan.
4. Add coconut milk and salt and cook on medium-low heat. Cook for 25 minutes and stir the pan every few minutes to make sure the rice does not stick.
5. Add raisins and sugar, and turn the heat to low. Cook for an additional 15 minutes, stirring frequently until creamy.
6. Serve warm or cold, with ground cinnamon sprinkled on top.
Nutrition Information:
covered percent of daily need
