CINNAMON-RAISIN RICE PUDDING

I still remember the excitement I felt peeling the lid off the Laura Secord rice pudding cups.  That delicious creamy pudding was a treat I looked forward to every lunch hour!  Unfortunately, though, not vegan or gluten free.  I have tried so many rice pudding recipes throughout the years only to be disappointed.  Finally, I have created a recipe that even Laura Secord would be proud of!  It’s creamy with a yummy cinnamon flavour and the raisins give it just the right sweet touch.  I love serving it warm as it brings out the flavour of the vanilla best.

7  Simple Ingredients

3 ¼ cups coconut milk

¾ cup arborio rice (Italian Style Rice)

1/8 teaspoon salt

3 tablespoons pure maple syrup

1 teaspoon pure vanilla extract

¼ cup organic golden raisins

¼ teaspoon cinnamon and more for garnish

This recipe can be made with brown rice, but it won’t be as creamy and will take longer to cook.

In a medium size pot add coconut milk, rice and salt.  Stir constantly until it comes to a boil.  Reduce heat to medium-low and cook until rice is al dente, approximately 15 minutes.

Remove from heat and stir in maple syrup, vanilla, raisins and cinnamon.

If you feel the pudding is too thick for your liking, add more milk gradually until desired consistency is achieved.  Pour into bowls, sprinkle with more cinnamon and top with fresh mint.

Print
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CINNAMON-RAISIN RICE PUDDING

  • Author: Carla's No Place Like Home
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: dessert
  • Method: stove top
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

The rice pudding is creamy with a yummy cinnamon flavour and the raisins give it just the right sweet touch.  I love serving it warm as it brings out the flavour of the vanilla best. This recipe can be made with brown rice, but it won’t be as creamy and will take longer to cook.


Ingredients

Scale
  • 3 ¼ cups coconut milk
  • ¾ cup arborio rice (Italian Style Rice)
  • 1/8 teaspoon salt
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ¼ cup organic golden raisins
  • ¼ teaspoon cinnamon and more for garnish
  • Fresh mint for garnish (optional)

Instructions

  1. In a medium size pot add coconut milk, rice and salt.  Stir constantly until it comes to a boil.
  2. Reduce heat to medium-low and cook until rice is al dente, approximately 15 minutes.
  3. Remove from heat and stir in maple syrup, vanilla, raisins and cinnamon.
  4. If you feel the pudding is too thick for your liking, add more milk gradually until desired consistency is achieved.
  5. Pour into bowls, sprinkle with more cinnamon and top with fresh mint.

Keywords: vegan dessert, vegan pudding, vegan rice pudding, gluten-free/vegan dessert, gluten-free rice pudding

 

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