Mom’s Vegan Rice Pudding
Just like Mom used to make but dairy free! Our vegan rice pudding recipe is a creamy, comforting bowl of goodness and is even better topped with Unicoi Preserves Strawberry Vanilla Spread.
Rice milk
  • 1/4 c. Laura Lynn long grain brown rice, uncooked
  • 2c. hot water
  • 1/2 c. light brown sugar
  • 1/4 t. Vanilla Extract
  • 1/8t. Kosher Salt
  • 2c. Laura Lynn long grain brown rice, cooked
Toppings and mix ins – Pick your favorites
  • Unicioi Preserves Strawberry Vanilla Spread
  • almonds, pecans or pistachios
  • raisins or craisins
  • cinnamon, nutmeg
Make the rice milk
  1. Add ΒΌ c. uncooked brown rice to a blender and process until the rice is ground and cornmeal like in texture. Stir in 2 c. hot water, let soak for 2-4 hours. Add sugar, vanilla and kosher salt and blend until well combined. This will separate as it sits, just pulse or stir it when ready to use. Use immediately or refrigerate.
Make the pudding
  1. In a medium saucepan, measure 2 c. rice milk (you’ll have some left) and add 2 c. cooked rice. Cook on medium heat, stirring occasionally, 10 minutes or until hot and thickened. Add extra rice milk if you prefer a looser pudding. Serve warm and top with Unicoi Preserves and your favorite mix ins.