Do you often crave something comforting and yummy, but still want to follow a healthy and nutritious diet? 🍓This incredibly creamy vegan rice pudding might be for you! Topped with a tangy homemade mixed berries jam, this recipe is not only made with 100% whole, plant-based ingredients but is also completely gluten-free, refined sugar-free, and dairy-free. 🌱
Moreover, it is quick and easy to prepare and can even be made the night before and eaten in the morning for an energizing and incredibly satisfying breakfast reminiscent of the nostalgic flavors of childhood. It is also perfect as a dessert at the end of a dinner with family and friends. In this case, I suggest to plate it in small cups and enrich it with some fresh fruit on top of the chia jam.
I like to put it in the refrigerator for a couple of hours before consuming it, especially as temperatures start to rise, but you can also serve it straight out of the pot. In this latter case, I love to add some pieces of dark chocolate on top, that melts with the creamy and warm rice pudding. Simply heavenly! 👼🏽
Vegan Rice Pudding: my Secrets for the Creamiest Pudding of Your Life! 🤫
Have you already tried countless vegan pudding recipes, but the results are not as creamy as you would like? It’s happened to me, too! Making a good pudding without the use of eggs or dairy products can be intimidating, especially if it is your first time.
However, by following a few simple tips, you can achieve the creamiest vegan rice pudding you have ever tried!
- Choose the Right Rice: Arborio rice is perfect for creamy puddings due to its high starch content. More specifically, it contains a high amount of amylopectin, a type of starch that is responsible for the creamy texture when cooked. As the rice cooks, the starches are released, thickening the liquid and creating a smooth, creamy consistency. In addition, arborio rice has a unique ability to absorb liquids while retaining its shape and texture. This makes it ideal for absorbing the coconut milk, almond milk, and other flavors in the pudding, resulting in a rich, flavorful, and creamy dessert. You can also use short-grain or sushi rice for similar results, or jasmine or basmati rice for a more aromatic touch.
- Pre-Soak the Rice: Soaking the rice for 30 minutes to an hour before cooking can help soften the grains and reduce the cooking time. This can lead to a creamier texture as the rice cooks more evenly. However, this step is optional and can be skipped if you are short on time but still want a delicious and satisfying breakfast!
- Cook Slowly and Stir Often: Cook the rice slowly over low heat, stirring frequently to prevent it from sticking to the bottom of the pot. This will help release the starch from the rice, achieve a smoother consistency, and prevent lumps from forming.
- Cover While Cooking: Covering the pot with a lid while the rice pudding cooks helps trap steam, ensuring that the rice cooks evenly and absorbs the liquid thoroughly. Check and stir occasionally to prevent sticking.
- Adjust Liquid as Needed: If the pudding becomes too thick during cooking, you can add a bit more almond milk or water to reach your desired consistency. Remember that the pudding will thicken further as it cools, so it’s better to have it slightly runnier than desired.
- Let it Rest: Once the pudding is cooked, allow it to rest off the heat for a few minutes. This helps to thicken the pudding and allow the flavors to meld together. Remember to let it cool at room temperature for a bit before transferring it to the refrigerator if you prefer to serve it chilled (cover the pudding with plastic wrap directly touching the surface to prevent the “skin” from forming).
Vegan Rice Pudding: my Favorite Toppings 🍓
This vegan rice pudding recipe is incredibly versatile and can be personalized with a wide variety of toppings. Here are my favorites, both rich in flavors and textures that contrast the creaminess of the pudding and packed with valuable nutrients.
- Fresh Berries: Strawberries, blueberries, raspberries, or blackberries are not only delicious but also packed with antioxidants. I like to use them either raw or to make a homemade jam, as I did in this recipe.
- Tropical fruits: Chopped mangoes, pineapples, or papayas go incredibly well with the light coconut milk used in this recipe. Actually, any fresh fruit can be used in this recipe, depending on personal preference and ingredients you have at hand! For example, I love the combinations apple + cinnamon, pear + chocolate chips, or peaches + pecan nuts.
- Chopped Nuts: Almonds, walnuts, pecans, or pistachios for a crunchy texture and a dose of healthy fats.
- Seeds: Chia seeds, flax seeds, or pumpkin seeds for added fiber and omega-3 fatty acids.
- Dried Fruit: Raisins, cranberries, apricots, or dates can add natural sweetness and texture.
- Nut Butters: A drizzle of almond butter, cashew butter, or peanut butter for richness and a boost of protein.
- Cacao Nibs: For a chocolatey crunch without added sugar. I love these ones from Viva Naturals.
- Grated Coconut: Unsweetened shredded coconut for a tropical twist and extra fiber.
- Spices: A sprinkle of cinnamon, nutmeg, or cardamom for added warmth and flavor without calories.
- Citrus Zest: Lemon or orange zest for a fresh and tangy note.
- Roasted Coconut Chips: For a delightful crunch and a touch of natural sweetness.
- Honey or Agave Syrup: A drizzle of honey, or for a vegan option, agave syrup for added natural sweetness.
Vegan Rice Pudding…Without the Rice: Here are Other Cereals You Can Use 🌾
Can you make rice pudding without using the rice? The answer is…yes! Here are other amazing whole grains and cereals you can use.
Packed with flavor and health benefits, I love varying between them as they allow me to add some variety to my diet. This is important for both good gut health and also for my tastebuds! The recipe stays the same, while you might want to adjust the cooking time based on the consistency you would like to achieve.
- Quinoa: High in protein and gluten-free, quinoa adds a nutty flavor and a slightly crunchy texture.
- Millet: Another gluten-free option, millet provides a mildly sweet, nut-like flavor and pairs well with creamy textures.
- Barley: Offers a chewy texture and is great for heart health. It’s less creamy but still delicious.
- Brown Rice: A whole grain option that’s high in fiber. It’s chewier and less creamy than Arborio but still works well.
- Bulgur Wheat: Quick-cooking and nutritious, though not gluten-free, it gives a nice texture and nutty flavor.
- Oats: For an oatmeal-like pudding, rolled or steel-cut oats are a great choice, high in fiber and heart-healthy.
10 Incredible Flavour Variations 😋
I love this vegan rice pudding as it’s so easy to customize that I never get sick of it. You can either pair it with some vegan Greek yogurt or protein powder to bump up its protein content or boost its nutritional profile with incredible superfoods like moringa or spirulina powder.
Here are 10 flavor variations using the same base ingredients:
- Chocolate Coconut: Add cocoa powder or melted vegan chocolate to the pudding mixture for a rich chocolatey flavor. Top with toasted coconut flakes for extra texture.
- Matcha Green Tea: Infuse almond milk with matcha powder before adding it to the pudding mixture for a vibrant green color and subtle earthy flavor. Garnish with fresh berries for a pop of color.
- Cardamom Rose: Stir ground cardamom into the pudding mixture and add a splash of rose water for a fragrant and exotic twist. Garnish with chopped pistachios for added crunch.
- Pumpkin Spice: Mix pumpkin puree and pumpkin pie spice into the pudding mixture for a comforting fall-inspired treat. Top with a dollop of coconut whipped cream and a sprinkle of cinnamon.
- Lemon Blueberry: Add lemon zest and juice to the pudding mixture and swirl in homemade blueberry compote for a refreshing and tangy dessert. Garnish with fresh lemon slices and mint leaves.
- Coconut Mango: Stir diced mango into the pudding mixture and top with toasted coconut flakes for a tropical flavor sensation. Drizzle with a bit of agave syrup for extra sweetness.
- Caramelized Banana: Caramelize sliced bananas in maple syrup and cinnamon before folding them into the pudding mixture. Top with a drizzle of melted dark chocolate for indulgent sweetness.
- Spiced Apple: Cook diced apples with cinnamon and a touch of maple syrup until softened, then stir them into the pudding mixture. Serve warm for a comforting dessert reminiscent of apple pie.
- Hazelnut Chocolate Chip: Stir chopped toasted hazelnuts and vegan chocolate chips into the pudding mixture for a decadent and crunchy dessert. Top with a sprinkle of sea salt for contrast.
- Ginger Peach: Infuse almond milk with fresh ginger slices before adding it to the pudding mixture. Stir in diced peaches and a pinch of nutmeg for a sweet and spicy flavor profile. Garnish with crystallized ginger for an extra kick.
If you liked this recipe, here are other recipes you might like. Strawberry Chia Seeds Pudding, Raspberry Lemon Bars, Vegan Chocolate Mousse (only 2 ingredients!).
Before you go…
I hope you will love this recipe as much as I do! If you have tried it, please let me know how you liked it in the comments. And don’t forget to tag my socials (all the links are down below). 💗
Vegan Rice Pudding with Homemade Berries Jam
Ingredients
For the vegan rice pudding
- 1 cup Arborio rice or jasmine, basmati rice, uncooked
- 1 can Light coconut milk better if unsweetened
- 2 cups Almond milk unsweetened, or oat milk
- 1/4 cup Maple syrup or 1 tbsp of liquid stevia, or monk fruit, or natural sweeteners of choice
- 1 tsp Vanilla extract
- 1/2 tsp Ground cinnamon
- 1 pinch Salt
For the homemade mixed berries jam
- 2 cups Mixed berries fresh or frozen
- 1 1/2 tbsp Monk fruit or 1/2 tsp of liquid stevia, or 2 tbsp maple syrup, or natural sweeteners of choice
- 1 tbsp Lemon juice
- 2 tbsp Chia seeds
Instructions
For the vegan rice pudding
- Rinse the arborio (or Jasmine, or basmati) rice under cold water.
- In a saucepan, combine the rinsed rice, coconut milk, almond milk, and a pinch of salt. Stir gently.
- Bring to a boil, then reduce to a simmer.
- Cook for 25-30 minutes, stirring occasionally, until the rice is tender and the mixture is creamy. Remove from heat.
- Stir in maple syrup, vanilla extract, and cinnamon.
For the homemade mixed berries jam
- In the meantime, combine the berries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat.
- Once the berries release their juices, reduce the heat and simmer for 10-15 minutes.
- Mash the berries with a fork or potato masher for a chunkier texture. For a smoother jam, blend the mixture.
- Stir in chia seeds and let the jam cool. It will thicken as it cools.
- To serve, pour the rice pudding into four small bowls and top with a generous dollop of homemade berry jam. A sprig of mint or a sprinkling of coconut flakes can add an extra touch!
