Rice Pudding is becoming a new favorite around our house. It's delicious and a fun alternative to oatmeal or a delicious dessert. This is a simple classic rice pudding recipe with plant-based touches that nobody will know about. It's creamy, tasty and filling. Adapt it with different flavors and toppings. Enjoy!!
You can use your favorite grain, I even used rice made from chickpeas from Banza Foods, thanks Banza for sharing the love. This was awesome because we got our protein for breakfast in a creamy and delightful way. From buckwheat, to various types of rice, to quinoa and other grains you can adapt this recipe. Add cinnamon, pumpkin pie spice, ginger, cloves, cardamom or your favorite spices. Top with seeds, berries, chocolate, have fun!
Creamy rice pudding can be yours. Enjoy this delicious recipe, use other grains for different health benefits.
1/2 Cups Water
1/2 Cups White Rice or of choice*
3/4 Cups Dairy Free Milk
1 1/2 Tbsp Agave or Maple Syrup
1/2 Cup Raisins (opt)
1-2 Bananas (opt)
Pinch of Salt - Opt
1/2 Tbsp Chia Seeds
1 1/2 Tbsp Water
3/4 tsp Vanilla Extract
How to cook Classic Rice Pudding | Easy, Delicious & Plant-Based
Bring the 1/2 cup of water in a small pot to a boil, add the rice, stir and cover. Reduce the heat to low, cook for 15-20 minutes.
Once the rice is cooked, mix in 1/2 cup of the dairy free milk, the agave and the salt if using. Add the raisins and banana if using.
Cook over low heat for 15-20 minutes until it thickens.
Mix the chia seeds and water together.
Whisk in the balance of the dairy free milk (1/4 cup), add the chia mixture and vanilla. Cook for another minute or two. Serve hot!
Top with anything you want. I topped with peanut butter, raspberry jam and a tiny maple syrup. Delicious!
Double or Triple this recipe. Use your favorite grain: brown rice, white rice, quinoa, bulgar, buckwheat, a mixture, jasmine rice, forbidden rice, amaranth and so forth. I used rice made from chickpeas by Banza Food. Cooking time may vary based on the grain. May be left warm for 2 hours, in the fridge for 1 week, frozen for a few months. Inspired from dinnerthendessert.com/rice-pudding/