Make this decadent rice pudding to start your day off with a treat. If you feel like adding some plant-based protein, try adding any vanilla flavored Vega® plant-based protein powder. Just be sure to add some extra almond milk to keep the consistency. This recipe calls for short-grain rice, but if you prefer the texture to be less creamy you can use long-grain basmati rice.
Ingredients
- 1/2 cup Arborio rice
- 1 cup water
- 1 Tbsp vegan butter or coconut oil
- Pinch of salt
- 1 (400mL) canned coconut milk
- 1/2 vanilla bean (or 2 tsp vanilla extract)
- 4 Tbsp organic sugar
- 1/2 tsp cinnamon
- 1 navel orange, zested and juiced
- 1/2 cup dried apricots, sliced
- 1/3 cup sliced almonds, toasted
- 2 banana, sliced
- Optional: 1 scoop Vanilla Vega® Protein & Greens
- Optional: 1 cup Silk® Original Unsweetened Almondmilk
Preparation
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Bring rice, water, vegan butter, and salt to a boil. Cover with lid, lower to a simmer, and cook for 5 to 8 minutes or until most of the water is absorbed. If using brown rice, cook for an additional 10 to 12 minutes.
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Add in coconut milk, vanilla bean (seeds scraped out), sugar and cinnamon. Bring to a boil, lower to a simmer, and cook for 15 to 20 minutes or until most of the milk is absorbed and rice is soft. Stir occasionally.
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Remove from heat, and stir in orange zest, protein powder, and almond milk if using. Allow to cool for 30 minutes before finishing cooling in refrigerator.
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In a small saucepan, combine orange juice and apricots. Bring to a simmer. Cook for 5 to 10 minutes, stirring often, until most of the orange juice is absorbed. Remove from heat and let cool.
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To serve, split rice pudding into 4 bowls and garnish with apricots, almonds and sliced banana.
Enjoy!
