Creamy Chai Spiced Rice Pudding recipe made with almond milk, chai spices, and sweetened with maple syrup. So cozy for winter! Vegan, gluten-free, healthy!
- 1 cup of cooked brown rice
- 2 cups of unsweetened almond milk or non-dairy milk of choice
- 1/4 cup of pure maple syrup
- 1 teaspoon of DIY chai spice blend
- 1 tablespoon of cornstarch + 3 tablespoons of water
- Optional for garnish: coconut flakes, black pepper, more chai spice blend, chocolate chips, raisins, or chopped nuts.
- Combine the Ingredients: Add all ingredients except cornstarch to a medium-sized saucepan and whisk everything together.
- Simmer: Bring the mixture to a simmer over medium-high heat. Then, reduce the heat and allow everything to simmer for 15 minutes. Don’t stir while the mixture is simmering. Be sure and lower the temperature if it begins to boil rapidly.
- Thicken the Pudding: Mix the cornstarch with three tablespoons of water in a small bowl and stir until it’s well combined. Slowly pour into the rice pudding mixture, stirring constantly. Continue to cook over low heat, stirring frequently, until the pudding thickens to your desired consistency.
- Chill (optional): Remove from the heat, transfer the rice pudding into a bowl, and place it in the fridge for at least 2 hours to chill. NOTE: You can enjoy the rice pudding right away, but I believe it tastes best once it has had time to chill.
- Add Variations: If you’d like to incorporate one of the variations mentioned above (chocolate chips, raisins, or date caramel), do so at this stage by gently folding them into the pudding mixture or topping.
- Serve and Enjoy: Spoon it into individual serving bowls, garnish as desired, and enjoy!
Customize the Spice Level: Adjust the amount of chai spice blend to suit your taste. If you like it milder, use less; for a spicier kick, add a bit more.
Enhance Your Flavor Experience: Try tossing in some star anise and a cinnamon stick while everything is heating up. It adds a very nice essence and aroma to the rice pudding. Just be sure to remove it before spooning it into a serving dish.
Coconut Milk: If you want an extremely creamy texture and don’t mind the calories, use full-fat coconut milk instead of almond milk.
Texture Control: The thickness of your pudding is entirely up to you. If you prefer it thicker, simply add a bit more cornstarch paste during cooking. For a thinner consistency, use less cornstarch.
Toppings: Get creative with your toppings! Try a dollop of vegan whipped cream, a drizzle of caramel sauce, or a handful of chopped nuts for extra texture and flavor. A light sprinkle of coarse sea salt is also very nice and compliments the sweetness of the pudding.
- Serving Size: 1/2 cup
- Calories: 246
- Sugar: 11.9 g
- Sodium: 98.9 mg
- Fat: 2.9 g
- Trans Fat:
- Carbohydrates: 50.4 g
- Fiber: 1.6 g
- Protein: 4.4 g
- Cholesterol: 0 mg
Keywords: vegan dessert recipes, easy plant-based recipes, vegan rice pudding, chai-spiced rice pudding recipe, easy vegan recipes, vegan holiday recipes