Looking for a delicious and easy vegan dessert? Look no further! This vegan rice pudding with a touch of citrus, vanilla, and cinnamon is super simple, and something you can make a big batch of and snack on throughout the week.
The video is now up on our YouTube channel, which you can check out below.
CASHEW MILK
Makes 8 cups cashew milk
1 1/2 cups raw cashews, soaked in water overnight
6 cups filtered water
RICE PUDDING
Makes about 9 cups rice pudding (9 portions)
2 cups long-grain or short-grain white rice, brown rice, or arborio rice (if using brown rice, soak overnight before cooking)
6 cups cashew milk (recipe above), divided (if using brown rice, add 2 more cups. If using arborio rice, add 3 more cups)
6 tablespoons maple sugar, coconut sugar, or cane sugar
1/2 can coconut milk, shaken
1 vanilla pod or 2 tbsp vanilla extract
1 cinnamon stick or 1 tbsp ground cinnamon
3/4 cup dried apricots, chopped
1/2 cup raisins, soaked in brandy (optional)
Sea salt, to taste
TO GARNISH
Mixed citrus zest. We used 1 lemon, 1 lime, and 1 Meyer lemon.
Shredded coconut, lightly toasted
Directions:
Soak and rinse cashews thoroughly, then add to a high-speed blender and blend on high for 1.5 minutes to make smooth cashew milk.
Warm a medium pot on medium-high heat and add rice, 4 cups of the cashew milk, coconut milk, and maple sugar.
Cut vanilla pod in half, extract the seeds, and add to the pot.
Add cinnamon stick, a pinch of sea salt, apricots, and raisins.
Cover and reduce to heat to low. Cook for 15-20 more minutes more, depending on how fast your rice cooks. Keep your eye on the pot, stirring every now and then to prevent it from sticking. Taste the rice to check if it’s read or not, and check consistency. If pudding starts to get too thick, add more cashew milk.
Once rice is cooked and consistency is as desired, serve immediately or let it cool and store in the fridge for up to 4 days.
Any questions or comments? Let us know below!
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