Vegan Rice Pudding with Blueberry Sauce
Equipment
Ingredients
- 3.5 oz short grain rice
- 3 cups soy milk unsweetened, or any plant-based milk
- 13.5 oz coconut milk
- ½ lemon peel only
- 1 cinnamon stick large
- 3 oz brown sugar
- ground cinnamon for garnish, optional
- Blueberries for garnish, optional
For the Blueberry Caramel Sauce:
- ¼ cup Medjool dates
- 1 tablespoon almond butter or peanut butter
- ¼ cup soy milk unsweetened, or any plant-based milk
- ¼ cup blueberries
Instructions
- Add the rice, soy milk, coconut milk, lemon peel, and cinnamon stick to a pot and bring to a boil over medium-high heat.
- Lower to medium heat and cook for about 20 to 25 minutes, stirring occasionally. Make sure that it does not stick to the bottom.
- Add the brown sugar and cook 5 more minutes until the rice is done.
- Remove the cinnamon stick and lemon peel.
- Transfer the rice to a bowl and let it cool to room temperature.
For the sauce:
- Put all the sauce ingredients in a blender and blend for 3 minutes to mix well.
- When the rice has cooled to room temperature, prepare to serve in individual glasses. Place some of the blueberry sauce in the glass, then place the rice on top, and layer until the glass is full. Place the glasses in the fridge to finish cooling.
- Serve cold, garnish with a little cinnamon powder and some blueberries on top if desired.
Notes
Cooking Tips: If the rice thickens too much for your liking, add more non-dairy milk. Varieties: Coconut milk adds a creamier texture, but this recipe can be made with any non-dairy milk.
Nutrition
Calories: 506kcalCarbohydrates: 61gProtein: 10gFat: 27gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 115mgPotassium: 651mgFiber: 4gSugar: 33gVitamin A: 778IUVitamin C: 23mgCalcium: 337mgIron: 6mg
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