Hi friends! My mom always made us rice pudding growing up but honestly, she was the only one eating it! No one else in the family enjoyed it. I didn’t have a taste for it until my adult years. It’s intriguing how our palettes change as we grow. Now we all know that rice isn’t the best for us but in small quantities, it is more than okay. Rice also happens to be gluten-free for those who didn’t know. This healthified vegan pudding calls for almond milk instead of regular whole milk making it less heavy. Traditionally sugar is used but in this case, I substituted that for an unrefined sweetener and it worked just as good!
The key to a delicious rice pudding is to not leave the rice pudding!! You need to treat it with patience and care. You must keep stirring and not leave its side till its ready. This prevents the bottom from burning. Trust me, it is worth it! I personally enjoy this variation of rice pudding when it’s nice and warm but its also absolutely delicious once cooled as well. I just feel like its more of a comforting dessert when its warm. I love topping it with crushed nuts and cinnamon; sometimes raisins too!
Rice Pudding Ingredients
1/2 cup long or short grain white rice
4 cups unsweetened original almond milk
1/4 tsp rose water
1 tbsp cornstarch
1/3 cup honey, agave, or maple syrup
- The first thing you must do is rinse the rice very well. I rinsed mine for at least 3-5 minutes getting rid of most of its starch. Place that aside.
- To a pot, add the almond milk, cornstarch, rose water, and sweetener of choice. Start stirring on medium heat till the milk starts to bubble (boil in the center and sides). This may take about 10 minutes. Be sure to stir consistently so the bottom does not burn!
- Once it starts to really bubble, pour in the rice. Keep stirring on medium heat for 15-20 minutes till the pudding thickens and the rice is cooked. Do not leave your pudding unattended. Keep stirring gently the whole time.
Arabic Inspired Rice Pudding Toppings
Crushed Pistachios or walnuts
July 4th Inspired Version
Cherry Chia Jam Ingredients
2 cups of pitted cherries sliced
1 1/2 tbsp honey, agave or maple syrup
1 1/2 tbsp chia seeds
- Cook the cherries in a pot on low to medium heat for 2-3 minutes stirring it well. Then add the sweetener. Let it simmer together for 5 min or so. Mash the cherries with the back of a wooden spoon or potato masher. Take off heat and add the chia seeds to it and mix around. Let it cool.
- Add a layer of the cherry chia seed pudding on top of the cooled rice pudding. Then top with fresh blueberries!
Note* The rice pudding will work perfectly fine with regular whole milk if that’s not a concern for you.