Creamy Rice Pudding (plant-based, gluten-free)
When there’s leftover rice around, we like to turn it into a comforting bowl of creamy, vanilla-y, raisin-y goodness. You can enjoy this for breakfast or dessert – it’s like a warm hug.Today I am practicing doing less. Stopping. Healing. Calming. Resting. I wish you a day of freedom, space, and ease. 🙂
Ingredients
- 2 cups cooked brown rice
- 2 cups coconut milk, soy milk, or other plant-based milk
- ¼ tsp salt
- ⅔ cup raisins
- 1 tsp vanilla
- Coconut sugar or cinnamon to top your pudding (optional)
Directions
- Mix all the ingredients into a medium pot except the maple syrup and cinnamon (if you want them as a topping).
- Heat over medium high heat, stirring frequently, for about 15 minutes until it starts to get thick and creamy.
- Serve hot or cold. Enjoy!
Notes
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love!
Instagram comment from Jessica: Rice pudding reminds me of my childhood…
@Jessica Hooray, I’m so glad! Warm cozy tummies are the best. 🙂
Comfort in a bowl. 🙂