Brown Rice Pudding: Vegan, No Sugar, Simple!

I just started making this, and I love it!! It couldn’t be more simple and nutritious, and yummy as dessert, breakfast or a snack.

Cook 1 cup of short grain brown rice (long grain works too, but I like short better).

In a saucepan, add a fair amount of plain soymilk to the rice. Bring it to a boil, then simmer on very low heat for about 20 minutes. Stir occasionally and add more soy milk as it absorbs. You are shooting for a creamy, pudding-y texture.

In the end, add some maple syrup and cinnamon, give it a stir, and then remove from heat.

If you used long grain rice, you may want to blend the pudding a bit with a stick blender.

  • TAHIR

    while doing so, take some almonds soaked in water, remove the skin and cut them into 3-4 pieces and add into the mixture. After allow it to cool and put in fridge. we made this today.

  • Buzz

    How come this was ready for you in 20 minutes ? Brown rice cooks in about an hour for me (even at sea level).

  • Steph Davis

    Buzz, please make sure to start with cooked brown rice!

  • Buzz

    Duh :-) Thanks.

  • Kellyerinwright

    um, maple syrup is basically pure sugar…soo…in what way is this a “no sugar” recipe?

  • Anonymous

    I choose to avoid refined, processed sugars, and I prefer maple syrup.
    You can also make this recipe with no sweetener at all (as brown rice is very sweet in itself).
    As with all my recipes, be creative, be flexible, and choose the ingredients you prefer!

  • Sportychic49

    I am allergic to soy–would almond milk work as well?

  • Anonymous

    almond milk would be great, or rice milk.

  • Twigs

    This is delicious :) Brown rice is King! We added seedless raisins loads of them and its a great addition. Add them at the start to get really soft and then they also add a real sweetness to the dish. Also by accident I started to simmer the soya milk late one night but sleep got the better of me so I went to bed after turning the gas hob off. In the morning I found the rice had absorb all the soya milk, also the sweetness of the  raisins meant there no need to add any syrup or cinnamon. We’ve been taking it to the crags with us for part of our food for the day. Thanks you so much!

  • http://www.highinfatuation.com steph davis

    wow, what a great discovery! thanks!

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