But this Creamy Chai-Spiced Rice Pudding tastes so much like the original milk-based version that it took my family and friends by surprise when they found out it was completely free of animal products. I said to them, “See? Vegan recipes aren’t boring!” I wasn’t trying to fool anyone, but they were shocked it was vegan!
How Do You Make Vegan Rice Pudding?
Coconut milk is the key ingredient to vegan rice pudding. Thanks to the slow-simmering and frequent stirring of the rice and coconut milk, the starch from the rice thickens the pudding without the need for tempered eggs. A final cup of coconut milk is stirred in just prior to serving to ensure a smooth, silky dish of rice pudding. The difference between this vegan rice pudding and a traditional rice pudding truly is nonexistent, with regards to taste and creaminess.
If you’re in the market for a non-vegan rice pudding recipe, I highly recommend this version .
How Much Coconut Milk Do You Need?
You’ll need three 13 1/2-ounce cans of coconut milk for this recipe, which is unsweetened and essential to achieving a creamy vegan rice pudding. Refrigerated and boxed coconut milks don’t have the full taste of canned coconut milk. Also because canned coconut milk is unsweetened, you can control the overall sweetness of the finished rice pudding. If you crave an even creamier pudding, stir in 1/2 cup of smooth coconut cream just before serving, instead of the remaining coconut milk.
What Kind of Rice Do You Use?
Its floral essence and larger grain make jasmine rice my preferred type of rice to use in all of my rice puddings. Basmati, which has a nuttier flavor, is another great rice to use in this dish. Plain, extra-long grain, or long grain are great replacements for jasmine as well. I would avoid using short or medium grain rice, because the grains would break down considerably during cooking, leaving you with a porridge instead of a pudding with plump grains of rice. This recipe is also a great way to use up leftover rice, so long as it hasn’t been heavily salted during steaming. To use leftover rice, simply skip the rice steaming step, and add an additional 1/4 teaspoon of ground cinnamon to the spice mixture. Proceed with the recipe as written, and add the star anise to the pot after adding the coconut milk.
What Are the Spices in This Rice Pudding?
This recipe is inspired by my favorite chai latte and begins with infusing cinnamon and star anise into jasmine rice as it steams. A spice blend of (more) cinnamon, ginger, cardamom, salt, and a pinch of black pepper is later added with the coconut milk and vanilla extract. Although it’s “chai-inspired,” there isn’t any tea used in the recipe. However, if you want to stay true to the chai moniker, steep a couple of bags of black tea in the rice water.
Other Ways To Flavor Rice Pudding
Add one cup of sultanas (golden raisins) or black raisins when you add the coconut milk. Chocolate chips (white, semi-sweet, or milk chocolate), dried fruits (cranberries, cherries or pineapple), and/or marshmallows are great for creating variety. Top your rice pudding with a drizzle of caramel sauce or chocolate sauce. For almond rice pudding, use refrigerated almond milk instead of coconut milk and almond extract instead of vanilla. Add a three-inch lemon peel to the boiling rice water instead of the star anise, and omit the ground cardamom and the black pepper from the spice mixture. Garnish the almond rice pudding with toasted slivered almonds.
How To Serve Rice Pudding
Rice pudding should be served cold. After the rice has finished cooking, transfer it to a shallow dish and allow it to chill completely (about three hours). Once cold, stir in the remaining coconut milk (for extra creaminess) and spoon the pudding into individual serving dishes. Garnish with a sprinkle of ground cinnamon and toasted coconut flakes.
How To Store and Freeze Rice Pudding
Keep leftovers stored in the refrigerator for up to three days. You may freeze any leftovers you don’t plan to eat within three days. Packed in a freezer-safe storage container, the rice pudding can be frozen for two months. Thaw the pudding in the refrigerator and add a 1/4 cup of coconut milk to thin it, if needed.
More Vegan Desserts To Try!
Vegan Banana Bread Vegan Mint Chocolate Chip Ice Cream Nut-Free “Peanut Butter” Chocolate Chip Cookies Vegan Chocolate Frosting Vegan Brownies
1 1/2 cups water 1 (3-inch) cinnamon stick 1 whole star anise 1 cup jasmine rice
For the pudding:
1 1/4 teaspoons ground cinnamon, plus more for garnish 1 teaspoon ground ginger 3/4 teaspoon ground cardamom 1/2 teaspoon kosher salt Pinch ground black pepper 1 teaspoon vanilla extract 3 (13 1/2-ounce) cans unsweetened coconut milk, divided 1 cup packed brown sugar Toasted coconut flakes, optional garnish
After 15 minutes, add the brown sugar and stir the pudding (also stir any skin that’s formed). When you scrape the bottom of the pot, it will sound like rustling paper. Simmer for another 20 minutes, stirring frequently, or until the pudding has thickened to the consistency of mayonnaise. Store any leftovers in a covered container in the refrigerator for up to 3 days.
