Vegan Rice Pudding

I’ve been trying to make a good vegan rice pudding recipe for a long time now.  They all seem to come out too watery, too thick, or the rice simply never cooks properly.  Today I played around a bit and created my own recipe that seems to be just the right consistency and tastes great!  I believe the secret is to cook it with the lid slightly ajar, not completely on or off the pan.  I used ingredients that were in my house, nothing fancy and all together it took about 30 minutes.


1 cup white or basmati rice (I used white)

1 16 oz can light coconut milk

2 cups vanilla soymilk

4 oz either maple butter or maple syrup

½ cup raisins or cranberries (or try a mixture)

¼ teaspoon cardamom

½ teaspoon cinnamon

1 teaspoon pure vanilla extract


Combine milks and rice in a saucepan and bring to a light boil, stirring often.  Lower the heat to either medium low or low so that it is lightly bubbling and place the lid so that it is not completely covering the pan.  Continue stirring frequently for about 20-25 minutes until the rice is well cooked and there is a creamy texture.  Cook a little longer for a thicker consistency if desired.  Once at desired consistency add the maple butter/syrup and cranberries stirring well.  Then add the vanilla and spices and turn the burner off. Let cool for awhile on the stovetop before refrigerating.

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