Make Ahead

Vegan Rice Pudding

April 27, 2020
Photo by Gregory Lopez
Author Notes

My quick hack for comfort food, now vegan. It's a quick and simple rice pudding that comes together in a matter of minutes. It's infinitely riffable: adjust the flavor profile by changing out the cinnamon and nutmeg for cardamom pods or add a little maple syrup. Skip the raisins and add diced apples or top with walnuts or pistachios. Use your imagination and experiment. —Gregory Lopez

  • Prep time 3 minutes
  • Cook time 15 minutes
  • Serves 4
Ingredients
  • 2 cups Cooked sushi rice
  • 13.5 ounces Can of unsweetened asian coconut milk
  • 1/2 cup Brown sugar
  • 1/4 teaspoon Grated nutmeg
  • 1/4 teaspoon Kosher Salt
  • 1/4 teaspoon Ground cinnamon
  • 2 cups Cooked sushi rice
  • 3 ounces Raisins (~2 snack-size boxes)
In This Recipe
Directions
  1. Place the coconut milk to a medium sauce pan over medium heat, add the brown sugar, nutmeg, salt and cinnamon, heat and stir until all ingredients have blended well.
  2. Add the rice to the mixture and stir for 10-12 minutes until the mixture thickens. Add the raisins and stir for an additional 1-2 minutes.
  3. Spoon the mixture into 4 custard cups and chill for 1-2 hours before serving. Top with whipped cream or chopped nuts before serving. Enjoy!

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