This post may contain affiliate links. Please read our disclosure policy.
This golden milk rice pudding makes for a perfect healthy dessert or breakfast. Cooked rice, almond milk, sweetener + spices. This rich and creamy rice pudding is the perfect way to use up leftover rice at home!
Chris and I decided to create a Leftovers series on our blog and Youtube channel where we show you how to use up common leftovers you may have in your fridge! We think this will not only help decrease food waste, but it will also help save money! This rice pudding recipe is a part of the first installment, Rice! Along with this, we also made a vegan egg fried rice plus we have a round-up post that shares recipes so you have more ideas to choose from!
You will be able to create this creamy and decadent rice pudding with just a few simple ingredients. The base is cooked rice, homemade almond milk, sweetener, and vanilla. We took it a step further with golden milk spices (turmeric, ginger, cinnamon, black pepper, and nutmeg). You can really spice it up however you would like or keep it simple, just have fun with it 🙂
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos! Print
Golden Milk Rice Pudding (Easy + Vegan)
- Total Time: 25 minutes
- Yield: 4
Description
This golden milk rice pudding makes for a perfect healthy dessert or breakfast. Jasmine rice, almond milk + golden milk spices. This rich and creamy rice pudding is the perfect way to use up leftover rice at home!
Ingredients
- 2 cups cooked Jasmine rice
- 2–3 cups unsweetened almond milk (depending on how thick you want it)
- 2 heaping tablespoons brown coconut sugar* (or sweetener of choice)
- 1/2 teaspoon turmeric powder
- 1/8 teaspoon ginger powder
- 1/8 teaspoon cinnamon
- Dash of nutmeg (optional)
- Pinch of ground black pepper (optional)*
- 1/2 teaspoon vanilla extract
- Optional toppings: mint leaves and fresh strawberries
Instructions
- Add all of the rice, 2 cups of almond milk, sugar and spices to a small pot over medium heat. Stir until well combined and bring to a boil.
- Once boiling, bring the heat down to low and stir in the remaining ingredients until uniform. Allow it to cook down until thick and creamy, stirring often, about 15 minutes. Add more almond milk as needed if too thick.
- Remove the mixture from heat and stir in the vanilla extract. Adjust seasonings to taste and cool before serving. Enjoy!
Notes
- You can opt for organic white sugar, brown sugar, or even a liquid sweetener like coconut nectar or maple syrup.
- Store in the refrigerator in an airtight container for 5 days. The rice pudding will thicken/dry out as it sits in the refrigerator. We suggest warming it on the stovetop in a small pan with a bit of almond milk to rehydrate the mixture.
- A small amount of black pepper is recommended as it increases the bioavailability of curcumin in the turmeric, which is a powerful anti-inflammatory compound.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert, Snack Breakfast
- Cuisine: Vegan, Gluten-free
Nutrition facts label provided by Nutri Fox.
Disclaimer: This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!
I had some left over rice so I made this tonight. I used up some coconut milk that I had and topped it off with almond milk. I also used maple syrup to sweeten. It was really delicious and I ate more than I should have! I have always liked rice pudding but this is now my favourite way to make it. Thanks for a great recipe for those of us with dietary issues!
Site looks good