|Nutritional Guidelines (per serving)|
|Servings: about 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||2%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 66g||24%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Make a sweet vegan rice pudding that is dairy-free and egg-free and uses soy milk for a lower fat and healthier rice pudding. Though the recipe calls for soy milk, just about any other non-dairy and vegan milk substitute will work just fine. Soy milk has the thickest, richest texture with a neutral flavor, but almond milk, coconut milk or even rice milk or cashew milk would also work well in this recipe.
Sprinkle the top with a bit of extra cinnamon and nutmeg to serve, if you'd like. Or, to make this recipe a little different, swap out the raisins for other treats: dried cranberries or currants or another kind of dried fruit chopped small.
Vegan rice pudding makes for a sweet breakfast treat or a traditional dessert anytime. It's one of those dishes you can bring to a family gathering and the carnivores will likely never know they're eating vegan dessert (unless you tell them).
Preheat the oven to 275 F.
Mix all ingredients in a bowl and place it in a 1 1/2 quart lightly oiled, ovenproof dish. Bake while covered, for 3 hours, or until the pudding sets.