Rice Pudding with Raisins

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Indulge in a bowl of pure comfort with our Creamy Vegan Rice Pudding. This timeless classic features tenderly cooked rice in a velvety, dairy-free base, studded with sweet, plump raisins and finished with a warm kiss of cinnamon. It’s a hug in a bowl, perfect for dessert or even a decadent breakfast.

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Prep Time

10 mins

Cook Time

20 mins

Yields

4 servings

Ingredients

2 cups cooked rice (preferably leftover)
3 cups unsweetened oat milk (or Other Plant-Based Alternative)
½ cup coconut sugar (or alternative sweetener, such as maple syrup or agave nectar)
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
½ cup raisins
Chopped nuts, berries, or other toppings (optional)

Instructions

Combine Ingredients: In a medium saucepan, combine the cooked rice, plant-based milk, sugar, cinnamon, nutmeg, and salt.
Simmer: Bring the mixture to a simmer over medium heat, stirring frequently.
Thicken: Reduce the heat to low and continue to simmer, stirring occasionally, until the pudding has thickened to your desired consistency (about 20-30 minutes).
Stir in Raisins: Stir in the raisins during the last 5 minutes of cooking.
Serve: Serve warm or chilled, topped with your favorite toppings, such as chopped nuts, berries, or a sprinkle of cinnamon.

Additional Information

Nutrition Facts (Summary)

Calories

250 (13% Daily Value)

Fat

4g (5% Daily Value)

Saturated Fat

1g (5% Daily Value)

Cholesterol

0mg (0% Daily Value)

Sodium

180mg (8% Daily Value)

Carbohydrates

49g (18% Daily Value)

Dietary Fiber

2g (7% Daily Value)

Total Sugars

25g (50% Daily Value)

Protein

5g (10% Daily Value)

Calcium

100mg (8% Daily Value)

Iron

1mg (6% Daily Value)

Potassium

200mg (4% Daily Value)

Chef's Notes

The nutritional values, particularly for calcium and Vitamin D, will vary depending on the type of plant-based milk used. Many brands are fortified with these nutrients, so check the label of the specific product you are using.
The sodium content may vary slightly depending on the brand of plant-based milk.
This recipe is a good source of carbohydrates for energy, and it also provides some protein and fiber.
The sugars in this recipe are primarily from the added sugar or sweetener. You can adjust the amount to your preference.
Adding toppings like nuts and berries will enhance the nutritional value of the pudding.
Assumptions:
Plant-based Milk: I've used values for unsweetened almond milk, as it's a common choice.
Rice: I've used values for cooked white rice.
Sugar: I've used values for granulated sugar. If using an alternative sweetener, the nutritional values will vary.