Vegan Rice Pudding with Homemade Berries Jam
Imagine a creamy, dreamy bowl of rice pudding, the coconut's tropical aroma mingling with the sweet, tangy scent of mixed berries jam, all topped with a hint of mint and coconut flakes. Here is how you can make a delicious vegan rice pudding in half an hour -or less!
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!
Nutrition
Nutrition Facts
Vegan Rice Pudding with Homemade Berries Jam
Amount per Serving
Calories
403
% Daily Value*
Fat
10
g
15
%
Saturated Fat
7
g
44
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
1
g
Sodium
256
mg
11
%
Potassium
156
mg
4
%
Carbohydrates
74
g
25
%
Fiber
6
g
25
%
Sugar
19
g
21
%
Protein
5
g
10
%
Vitamin A
40
IU
1
%
Vitamin C
3
mg
4
%
Calcium
220
mg
22
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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