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.
Servings Prep Time
4 people 5 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
45 minutes
Rice Pudding, Raspberrries, blueberries
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.
Servings Prep Time
4 people 5 minutes
Cook Time
45 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
45 minutes
Rice Pudding, Raspberrries, blueberries
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
Instructions
  1. 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.
  2. 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.
  3. Serve sprinkled with toppings of your choice.

This recipe was printed from plantbasedcooking.com