Creamy Brown Rice Pudding Recipe (Vegan)
This creamy Brown Rice Pudding is naturally sweetened, dairy-free, vegan, and packed with wholesome ingredients for a satisfying yet light indulgence. It’s a cozy, nourishing treat made with simple ingredients that works as breakfast, a snack, or dessert. Made with coconut milk, almond milk, and cooked brown rice, it’s the perfect way to use up leftover rice while creating something comforting and delicious!
Servings: 4 for a snack, 2 for breakfast
Ingredients
- ½ 13- ounce can coconut milk (¾ cup)
- ¾ cup almond milk rice milk or hemp milk
- 1/3 cup brown rice syrup
- 2 cups cooked brown rice short or long-grain
- ½ vanilla bean split and seeds scraped or 1 teaspoon vanilla extract
- 1 bay leaf
- pinch of salt
Instructions
- Whisk together coconut milk, almond milk and brown rice syrup until blended.
- Place the cooked brown rice in a medium, heavy-bottomed pot. Add coconut milk mixture, vanilla bean, bay leaf and salt. Bring to a gentle boil and simmer until most of the liquid has been absorbed by the rice, but is still creamy, about 20 minutes.
- Turn off heat and remove vanilla bean and bay leaf. Serve warm or room temperature. Pudding will thicken as it sits.
Notes
- While this recipe calls for cooked brown rice, you can make it with different varieties. Short-grain brown rice tends to yield a creamier texture, while long-grain brown rice offers a slightly chewier bite. If you're looking to incorporate more whole grains into your diet, this pudding is a delightful way to do so.
- Don't hesitate to add other flavors into your pudding. A cinnamon stick and pinch of cardamom simmered with the rice adds warmth, while a strip of lemon zest can add a subtle brightness.
- To store any leftovers, transfer the cooled brown rice pudding into an airtight container and refrigerate for up to 3 days. When you're ready to enjoy it again, you can serve it cold straight from the fridge or reheat gently on the stovetop or in the microwave.
- If the pudding has thickened too much upon standing or reheating, simply stir in a splash of your preferred milk—be it almond milk, oat milk, or even traditional whole milk—to achieve your desired creamy texture.