Creamy Vegan Rice Pudding – It’s So Delicious!

I love this vegan rice pudding because the whole family can eat it. Chanelle’s diet is dairy-free, gluten-free and vegetarian/vegan, so when she comes over, I try to make special treats like this vegan rice pudding recipe because she has a big sweet tooth!

If you’ve never tried rice pudding, you should! It’s similar in consistency to tapioca, so if you like that, you’ll probably like rice pudding too. It’s also pretty easy to make; if you know how to stir, you’ve pretty much got the whole technique down.

When substituting for dairy, I like to use unsweetened almond milk because it’s so versatile and it doesn’t alter the taste of the final recipe (in my opinion). I’ve been really happy with the light and smooth taste of So Delicious Almondmilk with Cashew. Not only is it dairy-free, it’s also organic, Non-GMO, Soy-free and gluten-free! It’s made with only what’s needed – nothing else, and in the unsweetened version there are only 35 calories per serving!

Ingredients

• 3 cups So Delicious Organic Almond Milk with Cashew divided
• 1/2 cup rice
• 1/2 cup sugar
• 2 tbsp pure maple syrup
• 2 tbsp corn starch
• 1/4 tsp cinnamon
• 1/2 x 1 inch lemon peel

Instructions

1. In non-stick saucepan, bring 2 1/2 cups almond milk, rice and sugar to a boil over medium-high heat, stirring often. upon boil, reduce heat to low, cover and simmer 25 minutes. Stir, remove from heat and set aside.
2. In medium bowl, whisk together remaining 1/2 cup of almond milk, maple corn starch and cinnamon until smooth. 
3. ...............................

for full recipes please see : eatmovemake.com

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