You can make this vegan rice pudding, made with cashew milk, almond milk, coconut flakes, and chia seeds ahead for for breakfast or dessert! Garnish with dried cranberries or raisins.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

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  • Combine cooked rice, cashew milk, coconut milk, coconut flakes, maple syrup, chia seeds, cinnamon, and vanilla extract in a bowl; mix well. Cover and refrigerate until firm, 8 hours to overnight.

Cook's Note:

Substitute honey for the maple syrup if you're not vegan.

Nutrition Facts

500.8 calories; protein 7.7g 15% DV; carbohydrates 84.7g 27% DV; fat 14.3g 22% DV; cholesterolmg; sodium 108.6mg 4% DV. Full Nutrition