Dairy free Rice Pudding (gluten free, vegan)
An easy stovetop recipe for a delicious dairy free breakfast or dessert.
Servings: 2 servings
Calories: 181kcal
Equipment
Ingredients
- 50 g round rice or risotto rice (Arborio...)
- 250 ml non dairy milk of your choice
- ½ teaspoon vanilla extract
- 1 Tablespoon maple syrup or other syrup of your choice (agave syrup, coconut syrup...)
- 1 cinnamon stick or ½ teaspoon ground cinnamon
Garnish
- Pinch of ground cinnamon or cacao powder
Instructions
- Pour the dairy free milk into a saucepan.
- Add the cinnamon stick or ground cinnamon.
- Bring the dairy free milk to a boil over high heat.
- Reduce the heat to low and add the rice.
- Cook until the rice is tender, about 20 to 30 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
- Remove from heat and remove the cinnamon stick. Stir in the vanilla extract and maple syrup.
- Transfer the dairy free rice pudding into individual ramekins or a large serving dish.
- Let the pudding cool slightly before serving.
- Just before serving, top with ground cinnamon or cacao powder. And voilà!
- Serve warm or cold. Bon appétit!
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
Nutrition
Calories: 181kcal | Carbohydrates: 32g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 64mg | Potassium: 225mg | Fiber: 2g | Sugar: 10g | Vitamin A: 494IU | Vitamin C: 9mg | Calcium: 197mg | Iron: 2mg