Rice Pudding - Bravabod
Recipes

Rice Pudding

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 10" plus chill time

Ultra creamy rice pudding with no eggs, dairy, or complicated steps (because who has time for a water bath, really?). The premise is simple: thicken coconut milk with a little starch, heat with cooked rice, let cool, and dig in. Altogether it takes about 5 minutes of hands-on time. Available with three variations: Classic Base, Rum Raisin, or Chocolate.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Classic Base
  • 2 cups cooked short-grain brown rice
  • 1 1/2 (15 ounce) cans of light coconut milk (Note 2)
  • 5 tablespoons agave syrup
  • 1 1/2 tablespoons tapioca starch
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • pinch of salt
  • pinch of cinnamon Optional Flavor Variations
  • Rum Raisin (add 1/2 cup raisins + 2 tablespoons rum + orange zest)
  • Chocolate (add 2 tablespoons cocoa powder + chocolate chips)

Instructions
  1. Step 1: In a bowl, whisk together the coconut milk, starch, and sweetener. Remove as many clumps as possible.
  2. Step 2: Pour the milk mixture into a medium saucepan and turn the heat to medium-low. Stir the starchy milk constantly to avoid clumping. Once warm, add the rice and simmer for about 5 minutes, stirring frequently.
  3. Step 3: After 5 minutes, the pudding should look pretty thick (cook for another minute or so if it doesn't look thick enough yet). Remove from the heat and stir in the almond extract, vanilla extract, and salt. This is also the time to add any of the additional flavorings if choosing the Rum-Raisin or Chocolate variations. Stir well to combine.
  4. Step 4: Allow the pudding to come to room temperature before storing it in an airtight container in the fridge. Let the pudding refrigerate for at least 2 hours for best results.
  5. Serve: Grab a spoon and enjoy.

Recipe Notes

Note 1: Save time by using frozen steam-fresh microwavable rice packets.

Note 2: Coconut milk is ideal in this, but it may be substituted with another non-dairy milk, such as oat milk. If using a coconut milk alternative, you may need to add a smidge more starch, depending on the consistency of your chosen milk.

Nutrition

Ultra creamy rice pudding with no eggs, dairy, or complicated steps (because who has time for a water bath, really?). The premise is simple: thicken coconut milk with a little starch, heat with cauliflower rice, let cool, and dig in. Altogether it takes about 5 minutes of hands-on time. Available with three variations: Classic Base, Rum Raisin, or Chocolate.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-5 days


Shopping List
    Classic Base
  • 2 1/2 cups riced cauliflower (Note 1)
  • 1 1/2 (15 ounce) cans of light coconut milk (Note 2)
  • 5 tablespoons agave syrup
  • 1 1/2 tablespoons tapioca starch
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • pinch of salt
  • pinch of cinnamon Optional Flavor Variations
  • Rum Raisin (add 1/2 cup raisins + 2 tablespoons rum extract (optional, not strict paleo) + orange zest)
  • Chocolate (add 2 tablespoons cocoa powder + chocolate chips)

Instructions
  1. Step 1: In a bowl, whisk together the milk, starch, and sweetener. Remove as many clumps as possible.
  2. Step 2: Pour the milk mixture into a medium saucepan and turn the heat to medium-low. Stir the starchy milk constantly to avoid clumping. Once warm, add the rice and simmer for about 5 minutes, stirring frequently.
  3. Step 3: After 5 minutes, the pudding should look pretty thick (cook for another minute or so if it doesn't look thick enough yet). Remove from the heat and stir in the almond extract, vanilla extract, and salt. This is also the time to add any of the additional flavorings if choosing the Rum-Raisin or Chocolate variations. Stir well to combine.
  4. Step 4: Allow the pudding to come to room temperature before storing it in an airtight container in the fridge. Let the pudding refrigerate for at least 2 hours for best results.
  5. Serve: Grab a spoon and enjoy.

Recipe Notes

Note 1: Use fresh, raw cauliflower rice in this. Pre-frozen rice is too wet and will alter the final texture.

Note 2: Coconut milk is ideal in this, but it may be substituted with another non-dairy milk, such as oat milk. If using a coconut milk alternative, you may need to add a smidge more starch, depending on the consistency of your chosen milk.

Nutrition

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Rice Pudding

PT10M 2 cups cooked short-grain brown rice 1 1/2 (15 ounce) cans of light coconut milk (Note 2) 5 tablespoons agave syrup 1 1/2 tablespoons tapioca starch 2 teaspoons vanilla extract 1/2 teaspoon almond extract pinch of salt pinch of cinnamon Rum Raisin (add 1/2 cup raisins + 2 tablespoons rum + orange zest) Chocolate (add 2 tablespoons cocoa powder + chocolate chips) Gluten Free Vegan 5 Servings Ingredients:

5 Servings

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