Go Back
–+ servings

Sticky Rice Pudding

Catherine BarclayCatherine Barclay
This plant-based sticky brown rice pudding is a wholesome, indulgent treat that marries the nuttiness of brown rice with the sweetness of maple syrup and an aromatic blend of spices.
Enriched with a delightful mixture of dried fruits, shredded almonds add an appealing crunch, while a hint of lemon zest brightens the dish.
Cooked with creamy non-dairy milk, this pudding is perfect as a cozy dessert or a nutritious breakfast option. Serve it warm or chilled, garnished with additional fruit or nuts for a delightful finish!
Print Recipe Pin Recipe
Course Dessert
Servings 4 servings

Ingredients
  

  • 4 cups cooked brown rice
  • ½ cup maple syrup
  • ½ cup shredded almonds
  • 1 tsp vanilla extract
  • 1 cup mixture of apricots, sultanas, cranberry
  • 2 cups unsweetened plant-based milk
  • 2 tsp ground cinnamon
  • pinch of nutmeg
  • zest of one lemon

Instructions
 

  • Add all ingredients except the lemon zest to a large pot. Simmer on medium for around 10 minutes or until thickened.
  • Add the lemon zest just before serving.
  • Any leftovers can be put into an airtight container and kept in the fridge for around five days.
Keyword brown rice, plantbased, sticky rice pudding, vegan, wfpb
Tried this recipe?Let us know how it was!