Easy Vegan Rice Pudding Recipe

Hello and Welcome To Uncle Lou's Kitchen today we'll be showing you how to make another delicious vegan recipe - Rice Pudding ... it's easy and quick! Rice pudding is a classic dessert loved by many, but for vegans, it can be a challenge to find a recipe that fits their dietary restrictions. Fortunately, vegan rice pudding is not only possible but also incredibly delicious and nutritious. Made with almond milk or coconut milk, it offers a creamy and satisfying taste while avoiding the use of dairy products. To make vegan rice pudding, start by cooking short-grain rice in a mixture of plant based milk until tender. Add in sweeteners like maple syrup or agave nectar, spices like cinnamon and nutmeg, and vanilla extract for flavor. Cook until the mixture thickens, then stir in optional raisins, dried cranberries, or any other dried fruit of your choice. Not only is vegan rice pudding delicious, but it's also a healthier option compared to traditional rice pudding. Almond milk and coconut milk are rich in vitamins and minerals, and you can use sweeteners in the recipe are healthier alternatives to refined sugar. Additionally, the use of spices adds a burst of flavor without adding any unnecessary calories. In conclusion, vegan rice pudding is a delicious and nutritious dessert option for vegans and non-vegans alike. Give it a try and enjoy a guilt-free treat that's full of flavor and nutrition. Whether you're looking for a comforting dessert or a snack, vegan rice pudding is the perfect choice. This vegan rice pudding recipe is so easy you won't believe it! has that real nostalgic taste! Should only take about 15 mins from start to finish. the hardest part is boiling the rice. Remember, if you like VEGAN and VEGETARIAN food, please like and subscribe! Follow me on Tiktok and Instagram   / unclelouskitchen   www.instagram.com/unclelouskitchen Recipe: Short grain Rice - 2 cups (soaked) Oat / Almond / Coconut milk - 1 Litre Sugar - to taste Nutmeg - 1 teaspoon Cinammon - to taste Vanilla extract - 2 teaspoons