This basmati rice pudding – made with almond milk, whole grain brown rice, and coconut flakes – yields a creamy, fragrant porridge perfect for chilly mornings.
Creamy rice is one of those comfort foods every culture seems to have their own version of. Congee, risotto, rice pudding, you name it – I love them all. Some people load theirs with nuts and dried fruit, some get theirs pre-packaged from the store; some people eat it for breakfast, while others reserve it for dessert.
In my family, we have rice kasha (the Russian word for “porridge”), a sweet mixture of white rice, whole milk, and sugar, with a little butter stirred in at the end. Every now and then, my mom would make it for breakfast – especially if I was feeling under the weather – and it never failed to make me feel cared for.
If you don’t have a rice pudding tradition, it’s never too late to start one. While it does take a little time to cook, most of it is inactive, and the end result is so worth it.
Grown-up me prefers this globalized version, made with fragrant brown basmati rice, almond milk, vanilla, and maple syrup, sprinkled with toasted coconut at the end.
Much like risotto, this basmati rice pudding should be stirred frequently while simmering, which helps release the starch from the rice and gives the pudding a rich, creamy consistency sans butter. If you don’t have coconut flakes on hand, top the porridge with toasted pistachios, fresh berries, or just a sprinkle of cinnamon.
In case you’re wondering: Yes, this basmati rice pudding can be batch-prepped in advance! Simply reheat it on the stove, adding a splash of almond milk if needed to return it to a creamy consistency.Print
This vegan basmati rice pudding – made with almond milk, whole grain brown rice, and coconut flakes – yields a creamy, fragrant porridge that’s perfect for chilly mornings.
- 2 3/4 cups unsweetened almond milk or other non-dairy milk
- 1/2 cup brown basmati rice, rinsed
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- 2 tablespoons unsweetened shredded coconut
- 2 teaspoons pure maple syrup, to taste
- In a medium pot, combine the milk, rice, vanilla, and salt. Cover tightly with a lid, bring to a boil, and reduce the heat to low. Gently simmer the pudding, covered, stirring frequently, until most of the liquid is absorbed, the rice is cooked through, and the pudding achieves a creamy consistency, 35 to 40 minutes (if the pudding starts to dry out while cooking, add a splash more of almond milk).
- Meanwhile, place the coconut in a small skillet over low heat. Toast, tossing frequently, until the flakes are golden brown, 2 to 3 minutes, being careful not to burn them.
- Serve the pudding warm, topped with maple syrup and the coconut flakes. (Leftover rice pudding can be reheated on the stove with a bit of milk or water.)
- Serving Size: 1/2 of the recipe
- Calories: 185
- Fiber: 3.6 g
- Protein: 2.8 g
- Cholesterol: 0 g
Keywords: porridge, rice pudding, basmati rice, vegan, gluten-free