Rice Milk Pudding
Creamy, comforting, and lightly spiced, this rice milk pudding is a cozy dessert made with plant-based milk, warm cinnamon, and a hint of vanilla. Perfect served warm or chilled, and easily customizable with your favorite toppings.
Ingredients
Scale
- 1/2 cup short-grain white rice
- 4 cups rice milk
- 1/3 cup granulated sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon cornstarch (optional, mixed with water)
- Cherry compote or fruit topping, for garnish
Instructions
- In a heavy-bottomed saucepan, combine rice, rice milk, cinnamon stick, and salt. Stir well.
- Bring to a gentle boil over medium heat, then reduce to a simmer. Leave the lid slightly ajar.
- Cook for 25–30 minutes, stirring frequently until rice is tender and mixture thickens.
- Remove the cinnamon stick and stir in sugar and vanilla extract. Simmer for 5 more minutes.
- If desired, add cornstarch slurry and cook for another 2 minutes to thicken further.
- Spoon into bowls and top with cherry compote or fruit of choice.
- Serve warm or refrigerate and serve chilled.
Notes
- Use short-grain rice for the creamiest texture.
- Stir often to prevent sticking and scorching.
- Adjust sweetness to taste at the end of cooking.
- Can be made ahead and stored in the fridge up to 4 days.
Find it online: https://tastyze.com/rice-milk-pudding/