Rice pudding is the ultimate comfort food, especially during cold, New England Winters. These vegan rice pudding recipes were a main-stay of my time in St Andrews, Scotland. This stick-to-your-ribs, spiced-up version adds cardamom and saffron for color, warmth, and a unique flavor dimension. All natural, plant-based ingredients make this a guilt-free dessert (or breakfast?) option!
- 1 1/4 cup coconut milk
- 85g pudding rice (can substitute with arborio, paella, or Japanese rice!)
- Dash of Vanilla extract
- pinch of salt
- 3 sprigs of saffron
- The crushed seeds of 2 cardamom pods (if using pre-ground cardamom, 1/8 tsp should work)
- 2-3 tablespoons raw sugar, agave, or stevia
- Optional toppings as seen above: toasted coconut, chopped dates, chia, date syrup, raisins
Combine coconut milk, salt, vanilla, sugar, and spices in a small saucepan over medium heat. Bring to a boil, then add the pudding rice.
Reduce to a simmer, and let cook until the rice has absorbed most of the liquid and has a creamy, risotto-like texture. If grains are still crunchy after 10-12 minutes, add a couple of tablespoons of coconut milk and continue to simmer until desired texture is achieved.
Once the rice has absorbed nearly all the milk and has cooked through, transfer to a bowl and allow to cool for 2-3 minutes. During this time, any remaining liquid will be absorbed, and the rice will take on a more pudding-like consistency.
Add toppings like raisins, chia seeds, desiccated coconut, or dates.