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Vegan Rice Pudding, vegan recipe

Vegan Rice Pudding

A one-pot vegan rice pudding made with short-grain rice, oat milk, cinnamon, and vanilla, simmered low until the grains release enough starch to turn the pot creamy without going gluey.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1/2 cup short-grain rice 100 g, arborio, bomba, or rice labeled pudding rice
  • 1 cup water 240 ml
  • 2 1/2 cups unsweetened oat milk 600 ml, or another plain plant milk
  • 1/3 cup granulated sugar 65 g, or to taste
  • 1 teaspoon ground cinnamon plus more for dusting
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegan butter optional, for a richer finish

Method
 

  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs mostly clear, about 30 seconds. This washes off the loose surface starch that would otherwise make the pudding gluey.
  2. Combine the rinsed rice, water, and salt in a heavy saucepan. Bring to a boil, then drop the heat to low, cover, and simmer for 8 to 10 minutes, until the water is mostly absorbed and the rice is starting to soften.
  3. Pour in the oat milk and cinnamon. Simmer uncovered on low for 20 to 25 minutes, stirring the bottom of the pan every few minutes, until the rice is fully tender and the liquid has thickened enough to coat the back of a spoon.
  4. Stir in the sugar and vanilla and cook for 2 to 3 more minutes, until the sugar dissolves. The pudding should still look a little loose at this point; it thickens noticeably as it cools.
  5. Take the pan off the heat and stir in the vegan butter if you are using it. Serve warm with a dusting of cinnamon, or chill it and serve cold. For cold pudding, press a piece of parchment or plastic wrap directly onto the surface so a skin doesn't form.

Notes

Rice pudding thickens as it cools, so it is better to pull it off the heat a little loose rather than a little stiff. Keep the pan at a low simmer and stir the bottom often, since plant milk scorches faster than dairy and a burnt layer will flavor the whole batch. It keeps in the fridge for up to four days and loosens easily with a splash of oat milk.