Easy Creamy Vegan Rice Pudding With Raisins
This vegan rice pudding is rich, creamy, and super easy to make.
Servings: 6 servings
Calories: 270kcal
Equipment
- Medium sauce pan
Ingredients
- 3 ½ cups non-dairy milk
- 1 cup white rice
- ½ cup maple syrup or less, depending on type of milk used
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup raisins
Instructions
- Add all of the ingredients to a pot over medium-high heat. Stir until well combined.
- Bring everything to a boil, lower heat, and cover.
- Simmer on low for 25 minutes.
- Turn off the heat, stir, and cover the pot again. Let sit for 10 minutes.
- Stir again and let cool slightly before serving.
- Keep any leftovers in an airtight container in the fridge for up to 3 days. You can reheat in the microwave or serve cold.
Notes
- You may not need the full ½ cup of maple syrup. If you use unsweetened milk, I like to use ½ cup. If I'm using regular oat milk, it can be reduced to about ¼ cup. You can always start with less and add some maple syrup as it cooks.
- When simmering, do not take the lid off to stir. Rice cooks best when left alone.
- This is a great snack or dessert or even a sweet breakfast treat.
Nutrition
Calories: 270kcal | Carbohydrates: 55g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 157mg | Potassium: 368mg | Fiber: 2g | Sugar: 17g | Vitamin A: 294IU | Vitamin C: 1mg | Calcium: 221mg | Iron: 1mg