Rice Pudding


  • 1 cup @1000springsmill brown rice⁣
  • 1/3 cup sugar⁣
  • 5 cups dairy free milk⁣
  • 1 tbsp vegan butter ⁣
  • 1 tsp vanilla ⁣
  • 1/2 cup coconut cream⁣
  • 1 tsp cinnamon⁣


  1. Rinse and drain the rice. Then add the rice to a large pot. Add the sugar, milk, butter, and vanilla to the rice and stir them. ⁣
  2. Turn the stove on high heat until the milk starts to boil. Then reduce the heat to medium. Cover with a lid while the rice pudding is cooking. Stir the pudding every 7-10 minutes. ⁣
  3. Cook the rice for 45-50 minutes. To test if it’s ready, take out a small amount of rice and taste it to make sure that it’s soft and chewy, and not crunchy.⁣
  4. Once the rice has cooked, remove from heat. Most of the liquid will have evaporated, but there should still be a some liquid left. If you like the pudding to be thicker, you can cook the pudding for longer and adjust the consistency to your preference.⁣
  5. Once you have removed the rice pudding from the heat, add the coconut cream.⁣
  6. You can add the cinnamon into the rice pudding and mix it in, or you can leave it out and top each bowl of rice pudding that you serve with a layer of cinnamon (like I have in the photos above).⁣
  7. You can enjoy the rice pudding warm or refrigerate it and enjoy it cold. You can store in the fridge for about 5-7 days