Vegan Rice Pudding

I’ve sent my standard rice pudding recipe on vacation and created a fancied up version!

Vegan Rice Pudding with Pineapple Rum Salsa!

But I totally understand that not everyone wants coconut and pineapple and especially not alcohol in their rice pudding!

So I have two variations for you to choose from.
Pure unadulterated rice pudding scoop it into a bowl and call it day
Or the spiked up version for those in need of a tropical getaway, garnished with coconut whipped cream and pineapple rum salsa!

CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THIS  RICE PUDDING

This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you

NOTES FOR SUCCESS:

Arborio rice is a short grain rice known for it’s creaminess.
If you can’t get that you can use regular rice but you will have to increase the plant milk by 1 cup

A combination of coconut milk and another plant milk seems to be the best, as (to me) the coconut milk is too high in fat and leaves a fatty feel,
Whereas a combo of almond or rice milk and coconut together is really nice

I’ve listed this recipe under sugar free because it is really easy to change up the sugar in a recipes including the pineapple rum salsa to make it sugar free by using your favorite sugar substitute like stevia or monk fruit
Or you can go refined sugar free with agave, or maple syrup or even a less processed sugar like Coconut Sugar, Demerara or Turbinado.
Omitting the granulated sugar altogether has been my preference and then adding 4 stevia packets at the last minute of cooking to the rice pudding and using monk fruit sugar in the pineapple rum salsa.

Understand the difference between refined sugar free and sugar free here!

If you want to try your hand at the individual molded plated dessert style portions,
You will need an individual cheesecake mold and acetate cake strips also help when making individual molded desserts.

Continue to Content

Yield: 8 servings

Drunk & Tropical Rice Pudding

Print

Prep Time 1 hour

Cook Time 40 minutes

Total Time 1 hour 40 minutes

Ingredients

For the Rice Pudding:

• Plant Milk of your choice 4 Cups (948ml)
• Arborio Rice ½ cup + 1 Tablespoon
• Sugar 8 Tablespoons *see notes
• Or 4 packets of Stevia
• Vanilla Bean 1
• 1 cinnamon stick
• Or 2 teaspoons pure vanilla extract (10ml)
• Dark Raisins 1/3 cup
• Rum 4 Tablespoons (60ml) *optional

For the Pineapple Rum Salsa

• Fresh Pineapple 1 cup minced fine
• Raisins ¼ cup minced fine
• Dark Rum 1 cup (237ml)
• Granulated Sugar ½ cup (100g)

For the Garnish:

• Vegan Whipped Cream
• Coconut lightly toasted ½ cup
• 1 Recipe Coconut Shortbread Cookies

Instructions

1. First prepare your shortbread cookies according to the recipe or use store bought ones
2. For the Rice Pudding:
3. Soak the raisins in rum overnight preferably, then drain but reserve the rum for the pineapple rum salsa
4. Combine the plant milk with the arborio rice, cinnamon stick, scraped vanilla bean pod *if using* and the sugar of your choice in a medium heavy bottom sauce pot
5. Bring to a boil stirring often, then reduce heat to medium and simmer stirring occasionally for about 30 minutes until thick.
6. Add the drained raisins and remove the vanilla bean pod & the cinnamon stick. (Add the vanilla extract now if you are not using the bean)
7. Divide the rice pudding into the acetate lined molds *as shown in the video and then place a baked and cooled coconut shortbread firmly into each one.
8. Refrigerate for at least 2 hours until firmly set and cold before unmolding
9. Serve with Pineapple Rum Salsa
10. Combine the sugar with the reserved rum from the raisin soak and the additional 1 cup of rum
11. Bring to a boil over high heat, then reduce heat to a low simmer and reduce to about ½ its volume, it will start to get slightly thick and syrupy.
12. Add the minced pineapple and raisins and cool, pour over rice pudding before serving

Notes

Rice Pudding can be made several days ahead of time, keep refrigerated until serving.

Pineapple Rum Salsa can also be made up to 4 days in advance and stored in the refrigerator until serving

If you are just making rice pudding without all the extras and garnishes, store in a large container with a lid for up to 1 week in the refrigerator