Stovetop Vegan Rice Pudding, Vanilla Soy Milk

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 298.9
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 692.8 mg
  • Total Carbs: 56.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.7 g

View full nutritional breakdown of Stovetop Vegan Rice Pudding, Vanilla Soy Milk calories by ingredient
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Introduction

This smooth, creamy rice pudding has no eggs, so it is vegetarian & vegan as well. I like to use the Jasmine Thai fragrant long grain & vanilla soy milk but you could use your favorite white rice & soy milk. If you use plain soy milk, then you might need to use more sugar & vanilla extract. I love it topped with low-fat coconut milk. This smooth, creamy rice pudding has no eggs, so it is vegetarian & vegan as well. I like to use the Jasmine Thai fragrant long grain & vanilla soy milk but you could use your favorite white rice & soy milk. If you use plain soy milk, then you might need to use more sugar & vanilla extract. I love it topped with low-fat coconut milk.
Number of Servings: 4

Ingredients

    3/4 cup uncooked long grain white rice, like Jasmine
    1 1/2 cups water, bottled spring or filtered
    1 tsp fine sea salt
    4 cups vanilla soy milk, divided
    1/3 cup white granulated sugar
    1 tsp ground cinnamon
    1 teaspoon vanilla extract
    1 Tbsp cornstarch
    top with low-fat coconut milk or fav non-dairy creamer, if desired


Directions

Combine the rice, water and sea salt in a medium to large heavy bottom saucepan over med heat. Bring to a boil, and let simmer over low heat for 5 to 6 minutes, or until all of the water has been absorbed. Note: Check frequently & stir occasionaly to make sure the rice doesn't stick to bottom of pan when cooking the rice. Stir in 3 1/2 cups of the soy milk, sugar and cinnamon, bring to a boil, and cover with vented lid. Simmer over med-low heat until liquid about 15 to 20 minutes, until the rice is soft & most of the milk is absorbed. Remove from heat. Pour 1/4 cup of the remaining soy milk into a small bowl and whisk in the cornstarch and cinnamon until dissolved. Whisk in the remaining 1/4 cup of soy milk and vanilla then add this mixture into the stovetop rice. Cook stirring over low heat for another 5 minutes until creamy. Let stand for 5 minutes before serving or top with your fav non-dairy creamer or my favorite is non-fat coconut milk to cool.
Serves 4
Note: Pudding will thicken when cooling. Serve warm or room temperature by pouring into a large casserole dish, or individual serving bowls. You may refrigerate & eat cold the next day.

Number of Servings: 4

Recipe submitted by SparkPeople user WISEGAL7.

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