I absolutely adore rice pudding, especially as the weather starts to get that Fall chill in the air. Pure comfort food at it’s best. Of course,being vegan, the only way to enjoy rice pudding is to make it yourself. You can’t exactly run down to the grocery store and pick yourself up a pint or two. Good thing it’s easy to make.
A favorite in our house is to eat rice pudding for breakfast. It’s creamy and filling, truly a perfect breakfast if you ask my kids. It’s also very economical, and can be customized according to your mood and fancy. Hey, it’s gluten-free too. Sometimes I add ground cinnamon, and other times nutmeg. Some days I skip the spice, and add a little almond extract into the mix. And don’t forget the raisins, or dried cherries or cranberries. I like to play around with the milks too. Sometimes it’s hemp, soy, almond or hazelnut. I’ve been known to stir in a little brewed chai tea too. What can I say? I love rice pudding!
My tried and true recipe can be found (with video) on everyday dish. Go check it out and make yourself some. It may just become one of your new fall favorites.