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This vegan rice pudding is creamy and delicious served warm or cold, or with fruit.
Ingredients
- 2 cups water
- 1 cup Arborio rice
- 1 tablespoon grapeseed oil
- 33 fluid ounces vanilla-flavored soy milk
- ½ cup brown sugar
- ¼ teaspoon sea salt
- 2 cinnamon sticks
- 2 whole cloves
- ½ teaspoon vanilla bean paste
- ¼ teaspoon ground cinnamon, or to taste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bring water, rice, and grapeseed oil to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Let stand for 5 to 10 minutes; fluff with a fork.
Step 3
Whisk soy milk, brown sugar, and salt together in a large bowl.
Step 4
Pour rice into a casserole dish; pour soy milk mixture on top. Add cinnamon sticks, cloves, and vanilla. Cover.
Step 5
Bake in the preheated oven until set, 30 to 45 minutes. Remove cinnamon sticks and cloves. Dust with ground cinnamon.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 266 | |
| % Daily Value * | |
| Total Fat4g | 5% |
| Saturated Fat0g | 1% |
| Sodium161mg | 7% |
| Total Carbohydrate52g | 19% |
| Dietary Fiber2g | 6% |
| Total Sugars22g | |
| Protein6g | |
| Calcium234mg | 18% |
| Iron2mg | 12% |
| Potassium224mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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