Quick Vegan Raisin Rice Pudding Recipes
VEGAN RICE PUDDING
This rice pudding recipe is dairy- and egg-free, making for a sweet dessert that everyone can enjoy. Warm spices and raisins add flavor and texture.
Provided by Jolinda Hackett
Categories Dessert
Time 3h10m
Yield 4
Number Of Ingredients 7
Steps:
- Gather the ingredients. Preheat the oven to 275 F and lightly oil a 1 1/2-quart ovenproof dish.
- Mix all of the ingredients in a large bowl and transfer the mixture to the prepared dish.
- Cover and bake for 2 hours; remove the cover and bake for another hour, or until the pudding sets.
- Serve hot or cold and enjoy.
Nutrition Facts : Calories 240 kcal, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 2 g, Protein 8 g, SaturatedFat 1 g, Sodium 122 mg, Sugar 30 g, Fat 4 g, ServingSize About 4 servings, UnsaturatedFat 0 g
QUICK VEGAN RAISIN RICE PUDDING
This makes a great breakfast if you have leftover rice. Serve hot or cold with soy milk or cream. Adapted from How It All Vegan cookbook.
Provided by Sharon123
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, add the milk of choice, cooked rice, cinnamon, vanilla, raisins, almonds, and sweetener and bring to a boil.
- Reduce heat and simmer on low heat about 15-20 minutes or until pudding thickens to desired consistency, stirring occasionally.
- Makes 2 or more servings.
QUICK RICE AND RAISIN PUDDING
Stress free dessert ready in 15 minutes! Enjoy this rice and raisin pudding for a wonderful treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Mix all ingredients in 2-quart saucepan.
- Heat to boiling, stirring constantly; remove from heat. Cover and let stand 5 minutes.
Nutrition Facts : Calories 195, Carbohydrate 43 g, Cholesterol 5 mg, Fiber 0 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg
RICH VEGAN KHEER (INDIAN RICE PUDDING)
An Indian friend of mine gave me a recipe for kheer and I've adapted it to make it vegan. The original recipe calls for whole milk and heavy cream. I've made this several times for vegan bake sales and gotten wonderful compliments about it. I hope others enjoy the adaptation!
Provided by LORIKAE
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Pour rice milk over the rice. Bring to a boil. Reduce heat to low and simmer until mixture thickens slightly, about 5 minutes.
- Increase heat to medium and add coconut milk, soy creamer, sugar, and cardamom. Bring back to a boil. Reduce heat to low once again and simmer until thickened, 5 to 10 minutes.
- Remove from heat and stir in raisins and pistachios. Adjust flavoring and sugar to desired strength and serve hot or cold.
Nutrition Facts : Calories 308.8 calories, Carbohydrate 48.8 g, Fat 11.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 5.9 g, Sodium 56.6 mg, Sugar 15 g
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