Vegan Rice Pudding
This creamy Vegan Rice Pudding has just the right amount of sweetness. Made in under 30 minutes, it's one of the best ways to use up leftover rice.
Servings: 4
Calories: 182kcal
Ingredients
- 1 ½ cups cooked rice - I used Jasmine
- 1 ½ cups soy milk
- 1 tablespoon vegan butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon cinnamon - I used Ceylon cinnamon
- ¼ teaspoon nutmeg
Instructions
- Add cooked rice, soy milk, and vegan butter to a saucepan. Bring to a boil, stirring. Reduce heat to medium-low.
- Add maple syrup, vanilla extract, and spices. Cook 15 minutes, until rice is softened and the liquid is absorbed.
Nutrition
Calories: 182kcal | Carbohydrates: 30g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 360mg | Potassium: 183mg | Fiber: 1g | Sugar: 11g | Vitamin A: 482IU | Vitamin C: 6mg | Calcium: 149mg | Iron: 1mg
