Vegan Oat Milk Rice Pudding
This Oat Milk Rice Pudding is a delicious and creamy dessert made in just 1 pot! It's naturally vegan, egg-free, and dairy-free!
Equipment
- Stovetop
Ingredients
- 5 ½ - 6 cups oat milk (barista type works best)
- ½ cup granulated sugar (or any sugar you like)
- ½ teaspoon cinnamon
- A healthy pinch of salt
- ½ cup Jasmine rice
- 1 teaspoon vanilla extract (optional)
Instructions
- To a medium-sized heavy-bottom pot, add oat milk, sugar, cinnamon, and salt. Stir and bring to a boil.
- Once bubbling, add rice and stir. Cook for 45-50 minutes on medium-low or low heat. Make sure to stir every 10 minutes.
- In the last 10 minutes of cooking, you'll need to stir every 2 minutes to prevent the rice pudding from sticking to the bottom.
- Once it has thickened (it will have the consistency of yogurt), remove the pot from the heat and stir in the vanilla extract. Add any additional milk if you want to thin it out. Serve right away or cool to room temperature then refrigerate for 4 hours if you like it cold.
Notes
Storage
Fridge: Let leftovers cool to room temperature. Then, transfer to a container and cover with a lid. Save in the fridge for up to 5 days.
Freezer: Let leftovers cool to room temperature. Then, transfer to a container and cover with a lid. Freeze for 3 months. Let thaw overnight in the fridge before serving.
To reheat
Stovetop: Add rice pudding to a small pot with a splash of milk. Heat over medium heat, stirring frequently, for 5 minutes or until warmed through.
Microwave: Add rice pudding to a microwave-safe bowl with a splash of milk. Heat for 1 minute, then take out of the oven and stir. Heat for 1 more minute or until warmed through.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition
Calories: 403kcal
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