If rice pudding was one of your favorite childhood meals, you’ll probably love this easy creamy rice pudding recipe. Instead of cooking it the classic way with lots of sugar and milk, we’re making this vegan rice pudding a bit healthier by using almon milk and just a little bit of maple syrup. And to make it extra creamy, we’ll mix it with some plant-based Greek yogurt, and, for extra flavor, we’ll serve it with a delicious and simple, homemade peach compote.Jump to Recipe
Healthy and Well-Balanced
When I grew up, rice pudding was one of my favorite meals since I love everything with a creamy texture. Back then we usually cooked the rice with milk and plenty of sugar and served it with canned peaches. Man, that was delicious.
So, to make this childhood memory of mine a bit healthier and nutritious, I swapped out some of the ingredients. Instead of classic 4% fat milk, I like to use an unsweetened almond milk since it’s usually really low in calories. Furthermore, I omitted the sugar and go with a mix of erythritol and maple syrup instead.
Since I’m a big fan of making meals more voluminous, I like to stir some plant-based Greek yogurt into the rice pudding right before serving. This adds some extra proteins, lots of creaminess and, of course, some extra volume.
And when it comes to the toppings, I thought of making a homemade peach compote, which is really easy to do. All you need are peaches, some water, a tablespoon of maple syrup and a branch of thyme.
The amounts given in this recipe make two servings of our vegan rice pudding and the peach compote. But feel free to double, triple or halve the amounts, depending on how many servings you want to make.
However, you can always make a little bit more of this rice pudding and peach compote since both keep for a couple of days in the fridge and could be enjoyed cold or reheated.
By the way, I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do. So, feel free to adjust them.
Ingredients for the Vegan Rice Pudding:
- 500 milliliters or 2 cups of unsweetened almond milk
- 120 grams or 4.2 ounces of uncooked short grain white rice (which is a little bit less than 2/3 of a cup)
- one tablespoon of erythritol, xylitol or sugar (optional)
- one tablespoon of maple syrup
- 200 grams or 7 ounces of soy yogurt Greek style (about 1 cup)
- one teaspoon of vanilla extract
Ingredients for the Peach Compote:
- three to four ripe peaches
- two sprigs of thyme
- two tablespoons of water
- one tablespoon of maple syrup
- pinch of cinnamon
Alternatives and Substitutions:
Feel free to substitute the almond milk with another plant-based milk of your choice. Soy, oat or cashew milk for instance would work just as well.
To replace the maple syrup, you can use date, agave, or rice syrups or simply some more erythritol, xylitol or sugar. And the same holds true for the erythritol, xylitol or sugar since you can either omit it or replace it with a little more of the maple syrup.
And instead of the soy Greek yogurt, you can also use another plant-based yogurt of your choice, like coconut yogurt or something else.
Lastly, in case peaches aren’t in season right now, you’re welcome to serve this vegan rice pudding with some other fruits or another fruit compote instead. For instance, an apple compote or a strawberry compote go very well with it as well.
Vegan Rice Pudding with Peach Compote – Here’s How to Make It
Aside from substitution a few ingredients, this vegan rice pudding recipe works just like any other rice pudding recipe.
So first, pour the milk and erythritol in a saucepan and bring it to a boil. Then reduce the heat a bit and stir in the rice. Now let it simmer gently over medium heat for about 20 to 25 minutes while stirring occasionally.
Meanwhile, there’s plenty of time to take care of the peach compote. Therefore, first wash and pit the peaches and cut them into slices. Then add them to a saucepan or pan together with the water, thyme, and maple syrup.
Bring it to a gentle simmer and let it continue to simmer over medium to low heat for about ten to fifteen minutes. Just before serving, remove the thyme sprigs and add a generous pinch of cinnamon. Then give it a taste and in case you like it a bit more on the sweeter side, add some more maple syrup.
Make It Extra Creamy!
Once the rice is nicely soft and has soaked up all the milk, you can remove it from the stove. Now stir in the syrup and yoghurt and divide your vegan rice pudding between two bowls. Then top it with your delicious peach compote and yet it’s ready to serve.
I hope you like this simple and wholesome vegan rice pudding with peach compote and that you give it a try soon.
And in case, you’ve tried this vegan rice pudding (and/or the peach compote), I’d appreciate your comment and rating on this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
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Vegan Rice Pudding with Peach Compote
- 1 medium-sized saucepan
- 1 small saucepan or pan
- 1 whisk or wooden spoon
- 500 ml unsweetened almond milk * (2 cups)
- 120 g uncooked short grain white rice (bit less than ⅔ cup or 4.2 oz)
- 1 tbsp erythritol, xylitol or sugar **
- 1 tbsp maple syrup **
- 200 g soy Greek yogurt *** (7 oz or 1 cup)
- 1 tsp vanilla extract
- 3 to 4 ripe peaches
- 2 sprigs of thyme
- 2 tbsp water
- 1 tbsp maple syrup
- 1 pinch of cinnamon
- Pour the milk and erythritol in a saucepan and bring it to a boil. Reduce the heat slightly and stir in the rice. Then let it simmer over medium heat for 20 to 25 minutes, stirring occasionally, until the rice is cooked and had absorbed all the milk.
- Wash and pit the peaches and cut them into thin slices. Add them to a pan or saucepan along side the water, thyme and syrup and let them simmer for about 15 minutes.
- Remove the thyme and season with some cinnamon and if needed some more syrup.
- Remove the rice pudding from the stove as soon as the rice is cooked and stir in the yogurt and syrup. Then divide it between two bowls and server it with the compote on top.
- calories: 400 kcal
- fat: 7 g
- carbohydrates: 71 g
- proteins: 13 g