Through a series of fun discoveries, I came up with a quicky, healthy vegan rice pudding with a surprising flavorful twist!
I'm a wee bit addicted to coconut yogurt. Not only is it a key part of my nightly routine but it provides a wonderful base to play around with flavors.
Recently, I discovered my love for short grain brown rice. I now make and store large batches of rice in the fridge. I add the rice on top of stews, into salads, and, as of late...within my yogurt.
This delicious revelation has generated a whole new platform for me to entertain various culinary creations. Most notably, this marzipan flavored vegan rice pudding.
Traditional rice pudding is filled with things like white sugar, butter, and whole milk. This vegan rendition is made from healthful coconut yogurt and brown rice.
YIELDS
1 serving
PREP TIME
COOK TIME
TOTAL TIME
- 3/4 cup Unsweetened coconut yogurt
- 5 tablespoons Short grain brown rice (cooked)
- 1 tablespoon Maple Syrup
- 1/8 teaspoon Almond extract
- 1 tablespoon Chocolate Chips (optional)
Directions
1. Combine coconut yogurt, cooked short grain brown rice, maple syrup, and almond extract in a bowl.
2. Place bowl in freezer for 10 minutes.
3. Remove rice pudding from freezer and garnish with toppings if so desired.
2. Place bowl in freezer for 10 minutes.
3. Remove rice pudding from freezer and garnish with toppings if so desired.
Also by Bella: Gluten-Free Vegan Chocolate Chip Gingerbread Cookies
Related: Make-Ahead Vegan Carrot Cake Pudding
Vegan Pappadam Dessert Bowls With Banana Pudding
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Photos: Bella Gadsby
