Rice Pudding

Picture of Rice Pudding

Nutritional Information

  • Servings Per Batch: 2
  • Calories 248
  • Fat 3.50g
  • Carbohydrate 51.70g
  • Dietary Fiber3.10g
  • Sugars14.30g
  • Protein 4.10g
Total Time
Cook Time
Prep Time


  • ⅓ cup brown rice, uncooked
  • 2 cups nondairy milk
  • ⅓ cup raisins
  • 2 tbsp cornstarch
  • a dash of cinnamon
  • a dash of pure maple syrup (optional)


Combine rice with 1 cup of plant-based milk in a sauce pan, cover and bring to a boil over high heat. Once boiling reduce to low and continue to cook until rice is cooked and all plant-based milk has been absorbed. Meanwhile whisk remaining 1 cup of plant-based milk with cornstarch until well combined.

Once rice is cooked, stir in plant-based milk/cornstarch mixture and raisins. Bring to a boil over high heat and reduce to medium once boiling. Allow the pudding to thicken up, stirring occasionally. Add sweetener here if desired (brown sugar, agave, pure maple syrup--I find the raisins make it sweet enough, esp. with sweetened non-dairy milk, but most traditional recipes call for sugar). If the pudding becomes too thick, thin out with non-dairy milk.

If it's not thick enough, continue to cook. Once thick and creamy (takes 3-5 mins) stir in cinnamon as desired (I like 1/4 to 1/2 tsp). Allow pudding to completely cool then transfer to fridge in an air-tight container. Chill for several hours before serving. If you find your pudding didn't turn out sweet enough, drizzle a little pure maple syrup over top.

This recipe on page 43.

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