Creamy 10-Minute Vanilla Rice Pudding
A warm, silky bowl of comfort made from leftover rice simmered with creamy plant milk, maple sweetness, real vanilla, cinnamon, and your choice of raisins or juicy mango for a bright twist.
Ingredients
- 2 cups leftover cooked brown rice
- 1.5 cups unsweetened plant milk oat or soy for dreaminess
- 2-3 tbsp pure maple syrup or data paste or 2 tbsp honey
- 1 tsp pure vanilla extract
- ½ tsp ground cinnamon
- A handful of raisins or half a diced mango for a tropical twist
Instructions
- In a small saucepan, bring the plant milk, maple syrup, and cinnamon to a gentle simmer over medium heat.
- Stir in your leftover rice and raisins. Lower the heat to medium-low and let it simmer softly for about 8 to 10 minutes, stirring occasionally. You'll see the rice absorb the milk and become beautifully thick and creamy.
- Remove the pan from the heat and stir in the vanilla extract.
- You can enjoy it warm right out of the pot, or chill it in the fridge if you prefer a cold dessert. Top with an extra pinch of cinnamon or fresh fruit
- TIP: If you want an even richer, thicker pudding without using oils or heavy creams, you can stir in one tablespoon of cashew butter or almond butter right at the end when you add the vanilla.
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