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Home » Chai Spice Rice Pudding

Chai Spice Rice Pudding

April 23, 2020 By Diane Smith Leave a Comment

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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chai spice rice pudding

Rice pudding is a creamy, comforting dessert that’s also great for breakfast or a snack. You can easily make this from scratch using non-dairy milk of your choice. I like using soy milk because it adds more protein than other plant milk. For more protein and creaminess, try EdenSoy unsweetened.

Rice Pudding, Raspberrries, blueberries

Coconut milk is another popular choice but is not recommended on a plant-based diet because it contains some saturated fat. If you have leftover rice, that works great for this vegan rice pudding recipe, as well. 

Plant-based Rice Pudding

When preparing rice, I’m careful to rinse it thoroughly under running water because, in case you haven’t heard, rice contains some trace amounts of arsenic. Check out my article, “The Lowdown on Arsenic in Rice,” if you’d like more information. Then you’ll add all of the ingredients into the saucepan and cook until the rice is tender. 

Chair Spice Rice Pudding

Be sure to watch it carefully because I’ve noticed that rice tends to bubble up to the lid and sometimes spill over. A few quick stirs periodically should keep that from happening. 

Rice Pudding

If you aren’t a fan of chia spices, you can leave out the cardamom and allspice and it’ll be just as good. And, you can choose your favorite sweetener or sugar substitute. The recipe uses maple syrup, but coconut or date sugar works, as does date syrup. 

Enjoy More Plant-Based Desserts

  • Chocolate Peanut Butter Swirl Bars
  • Chocolate Rice Crispy Bars
  • Low-Fat Cinnamon Nut Granola
  • Breakfast Chia Pudding

The toppings really make this dessert special. I like to top it with fresh berries and walnuts, but you can choose your favorites. How about banana or mango or tangy yogurt?

Rice Pudding

Because this recipe is made with brown rice and chai spices, it has a warmer color than white rice would. I like making rice pudding from scratch because the creamy milk gets infused into the rice, but if you already have leftover rice, here’s how to make it.

Add 2 cups of leftover rice to a saucepan over medium heat. Add,  1 + 1/2 cup milk, the vanilla, spices, and sweetener, and cook, uncovered, for about 20 minutes until the pudding thickens. Stir frequently. If the rice starts to get to dry, add up to 1/2 cup more milk. 

I’d love to hear your feedback in the comments below for this Chai Spice Rice Pudding Recipe! If you have a photo, post it on Instagram, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Rice Pudding, Raspberrries, blueberries
Print Recipe
4.60 from 10 votes

Chai Spice Rice Pudding

This vegan chai spice rice pudding is a creamy, comforting dessert that's also great for breakfast or a snack. Use your favorite plant milk and sweetener.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 4 people

Equipment

  • Mesh Strainer
  • Stainless Steel Pot Set
  • Wooden Spoon

Ingredients

  • 1 cup jasmine brown rice
  • 2 cups non-dairy milk (any kind will do)
  • 1 cup water
  • 1 tsp vanilla extract
  • 1 tsp Ceylon cinnamon*
  • 1/2 tsp cardamom
  • 1/2 tsp allspice
  • 1/4 cup maple syrup

Topping Options

  • 2 tsp hemp seeds
  • 1 cup berries
  • 1/4 cup chopped unsalted walnuts
  • 1/2 cup unsweetened non-dairy yogurt
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Instructions

  • Rinse rice under running water and place into a medium-size saucepan. Add non-dairy milk, water, spices, and vanilla. Cover and heat over medium heat until boiling. Lower to simmer and cover. Cook for 45 minutes or until the rice is tender. There may be excess liquid, but the rice should absorb this as it cools.
  • Watch the pan and stir periodically because the rice tends to bubble up the sides of the pan. Drain excess water after rice becomes tender. Add more sweetener if you'd like it a little sweeter.
  • Serve sprinkled with toppings of your choice.

Notes

*I recommend using Ceylon cinnamon, which has a sweeter, more delicate flavor, because the most common cinnamon, cassia, contains coumarin, a naturally occurring compound that may be toxic to the liver at doses of 1 teaspoon per day for adults and 1/4 teaspoon for children a few times a week. See reference from nutritionfacts.org.
 

Nutrition

Nutrition Facts
Chai Spice Rice Pudding
Amount per Serving
Calories
383
% Daily Value*
Fat
 
13.6
g
21
%
Saturated Fat
 
1.5
g
9
%
Sodium
 
58.7
mg
3
%
Carbohydrates
 
59
g
20
%
Fiber
 
5.2
g
22
%
Sugar
 
16.4
g
18
%
Protein
 
8.4
g
17
%
Vitamin C
 
3.3
mg
4
%
Calcium
 
60
mg
6
%
Iron
 
1.6
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!

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