Creamy Brown Rice Pudding

Ahhhhhhhhhhhhh. A day off. There’s nothing like it, especially since days off are rare rare rare! This was only an occurrence because of the temperatures. No, it wasn’t too hot. I woke up to 50 degree weather, only to be swimming in an outdoor swim meet an hour later, yikes! Buuurrrrrr! Anyway, the risk of hypothermia was too high to have anyone in the pool I lifeguard at (I guess they didn’t care at my swim meet), let alone the ten lakes around Madison. So, no work. What to do, what to do? Well my friends, a work free, cloudy 55 degree July day sounds like the perfect opportunity to fire up the stove and make a big (or small) batch of creamy vegan brown rice pudding. And that’s exactly what I did. The thought of stewing up a warm pot of rice pudding had been floating in my head for a while, and finally I was given the perfect opportunity to fulfill my desire. Based extremely loosely off a non-vegan, cream laden, white sugar and rice filled pudding I once made at the start of my culinary curiosity way back in middle school, I have created my own, super healthy, whole food, vegan brown rice pudding. Made simply with almond milk, brown basmati rice, and date sugar, with some vanilla thrown in for good (tasty) measure, I bring you my very own rendition of rice pudding. Whether you chose to enjoy this on  90 degree day or a 2 degree day, this pudding will warm your heart and soul, and nourish you at the same time! Enjoy, my friends!


Brown Basmati Rice Pudding


-3/4 cup brown basmati rice

-1 1/2 cups water

-1/4 tsp. sea salt

-4 cups almond milk (unsweetened vanilla works great)

-1/4 cup date sugar

-1 tsp. pure vanilla extract (use more if not using vanilla bean)

-seeds of 1/2 vanilla bean (optional)


1. Bring rice, water, and salt to a boil in a large (soup) pot. Turn heat down and simmer until all water has evaporated, about 15-20 minutes.

2. Add almond milk, date sugar, and vanilla extract. Then scrape in seeds of the vanilla bean and add vanilla bean to ‘steep’.

3. Stir and simmer uncovered for about 35 minutes, stir occasionally.

4. Remove pudding from heat, take out vanilla bean, and serve! Can be served warm or cold, you’re choice, they’re both great!




1 Comment

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One response to “Creamy Brown Rice Pudding

  1. I already made this 2 times. The fisrt time, just like your tasty recipe & the second time, I added dark chocolate chips & they were an extra bonus! Double yummy! x

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