Veganbrownricepudding Recipes
VEGAN BROWN RICE PUDDING
A simple, tasty brown rice pudding for the everyday vegan found on: http://www.veganchef.com/ricepudding.htm
Provided by LilithDreams
Categories Dessert
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, place the water, and bring to a boil. Add the rice, cover, reduce the heat to low, and simmer for 35 minutes or until all of the water has been absorbed.
- Add the remaining ingredients, stir well to combine, and continue to cook the mixture over low heat until all of the liquid has been absorbed.
- Transfer the mixture to a bowl and place the pudding in the refrigerator to chill.
- Top individual servings with a little additional cinnamon before serving, if desired.
Nutrition Facts : Calories 282.4, Fat 1.9, SaturatedFat 0.4, Sodium 11.1, Carbohydrate 61.1, Fiber 3, Sugar 10.3, Protein 5.4
VEGAN BROWN RICE PUDDING
This baked vegan brown rice pudding is a healthier twist on the sweet and creamy classic dessert. With cinnamon, maple syrup, and raisins, it's also fantastic for breakfast! Switch things up with different spices and toppings. Reprinted with permission from author Jenn Sebestyen and John Wiley & Sons, Inc. Get a copy of Plant-Based Diet Cookbook For Dummies.
Provided by Lori Rasmussen, My Quiet Kitchen
Time 1h15m
Number Of Ingredients 11
Steps:
- In a heavy, medium saucepan, place the brown rice and water and bring to a boil.
- Reduce heat to low, cover, and simmer until very soft, about 40 to 50 minutes.
- Preheat the oven to 350 degrees. Grease a large baking dish with coconut oil (I used a 9-inch square ceramic dish).
- In a large bowl dissolve the arrowroot powder in 1 cup of the milk (I used 1 ½ cups milk here to make it extra sweet and creamy). Add the cooked rice, raisins, maple syrup, vanilla, cinnamon, and salt; mix well to combine.
- Transfer to the baking dish. Cover with foil and bake until browned and bubbly, about 1 hour.
- Remove from the oven and stir in the remaining ½ cup of milk. Let cool for about 1 hour before serving. Garnish with nuts.
Nutrition Facts : Calories 180 kcal, Fat 1 g, Protein 3 g, Carbohydrate 39 g, Fiber 2 g, Sodium 160 mg, ServingSize 1 serving
BAKED VEGAN RICE PUDDING
This vegan rice pudding is creamy and delicious served warm or cold, or with fruit.
Provided by Andy
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring water, rice, and grapeseed oil to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Let stand for 5 to 10 minutes; fluff with a fork.
- Whisk soy milk, brown sugar, and salt together in a large bowl.
- Pour rice into a casserole dish; pour soy milk mixture on top. Add cinnamon sticks, cloves, and vanilla. Cover.
- Bake in the preheated oven until set, 30 to 45 minutes. Remove cinnamon sticks and cloves. Dust with ground cinnamon.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 52.3 g, Fat 3.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 161 mg, Sugar 22.1 g
PRESSURE-COOKER BUTTERNUT RICE PUDDING
This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. -Gretchen Monahan, Palmyra, PA
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.
Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
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