It’s sweet. It’s rich. It’s caramel-ly. But most importantly, it’s delicious.
I was sitting on my couch the other night and started to crave rice pudding. I found it odd because the last time I’d eaten rice pudding was about 20 years ago. But I could not get the thought of it out of my head. Of course I had to figure out a way to make some!
Most recipes call for milk or cream and an egg. Replacing the milk with plant-milk is easy. And instead of an egg, I used cornstarch. It works like a dream. I am sure that you could also use arrowroot powder but I haven’t tried it. If you do let me know how it goes!
I used a mixture of dates and coconut sugar for the sweetener. Together they create an amazing caramel flavor. It is on the sweet side so feel free to cut down on the amounts if needed.
Because of the dates, you need to blend the sauce ingredient well. Pour the sauce into the pan with the rice and cook it on medium-high heat for about 15 to twenty minutes.
Stir the cornstarch into the remaining half cup of milk. Then pour the mixture into the pudding and cook for another minute or two to thicken.
I have made this on the stovetop with leftover rice. But if you don’t have leftover rice, you can cook some up in the instant pot and finish the pudding on the saute setting once the rice is cooked. I am sure there is another way to do it in the instant pot, but I haven’t played around with it yet. When I do I will for sure let you know.
How do you like to eat your rice pudding? My husband likes raisins in his. I love to add a little extra milk or cashew cream. Yum!
What desserts are iconic from your childhood? Let me know in the comments below!
Easy Caramel Rice Pudding
- 1 ½ cups cooked white rice
- ½ cup soy milk unsweetened
- 1 tbsp cornstarch
- ¼ cup raisins optional
- 2 cups soy milk unsweetened
- ¼ cup dates
- ¼ cup coconut sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 pinch nutmeg
- Blend sauce ingredients together until smooth.
- Add sauce and rice to pan and cook on medium high heat for 15 to 20 minutes.
- Stir cornstarch into ½ cup soy milk. Add to rice and cook for a minute or two longer to thicken.
- You can eat this with a little extra milk or cashew cream drizzled on top. Or if you want to have it for breakfast you can add a little non-dairy yogurt.
- If you don't have leftover rice, you can cook ½ cup dried rice in the instant pot, then put the instant pot on the sauté setting and finish the pudding right in the pot!