Best Vegan Brown Rice Pudding Recipes

VEGAN BROWN RICE PUDDING

Vegan Brown Rice Pudding image

A simple, tasty brown rice pudding for the everyday vegan found on: http://www.veganchef.com/ricepudding.htm

Provided by LilithDreams

Categories Dessert

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups water
1 cup brown rice, rinsed
1 1/4 cups non-dairy milk substitute
1/3 cup raisins
1/3 cup brown rice syrup or 1/3 cup maple syrup
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Steps:

In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed.
Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed.
Transfer the mixture to a bowl and place the pudding in the refrigerator to chill.
Top individual servings with a little additional cinnamon before serving, if desired.

Nutrition Facts : Calories 282.4, Fat 1.9, SaturatedFat 0.4, Sodium 11.1, Carbohydrate 61.1, Fiber 3, Sugar 10.3, Protein 5.4

VEGAN BROWN RICE PUDDING WITH ROSE & ALMOND (ROZ BEL LABAN)

Vegan Brown Rice Pudding With Rose & Almond (Roz Bel Laban) image

The flax is healthy and chock full of fiber, and acts as a stabilizer for the almond milk since vegan milks don't thicken on their own plus it has more nutritional value than cornstarch. I use Sun Crystals to cut down on sugar but stay chemical-free (it is 50% sugar and 50% stevia extract, has 240 calories for 1/4 cup.) so it's sweet but not overpowering the other flavors in it.

Provided by the80srule

Categories Brown Rice

Time 1h10m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Ingredients

1 cup uncooked brown rice
2 cups boiling water
1 dash salt
3 cups plain unsweetened almond milk
2 tablespoons ground flax seeds
1/4 cup blanched slivered almond
1/2 cup sugar (I used 1/4 cup Sun Crystals stevia-sugar blend)
1 tablespoon rose water
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
3 dashes cardamom (just a few shakes)
saffron, powder
chopped pistachios

Steps:

Boil 2 cups of lightly salted water in a heavy-bottom saucepan, immerse the brown rice in it. Lower the heat, loosely cover the pot, and let simmer at medium-low heat for 40 minutes or until the rice has absorbed all the water.
Add all the other ingredients and mix well, and loosely cover. Let simmer on medium-low heat for 15-20 minutes or until the mixture has thickened and the rice is very tender.
Pour into an airtight container and refridgerate for at least 2-3 hours before serving, or overnight. Makes a great breakfast too if made with amaranth or quinoa!

Nutrition Facts : Calories 344, Fat 7.4, SaturatedFat 0.8, Sodium 48.2, Carbohydrate 64.2, Fiber 3.9, Sugar 26, Protein 6.3

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