Best 3 Creamy Cardamom Rice Pudding Vegan Recipes
Are you searching for an indulgent and flavorful vegan dessert that is sure to satisfy your sweet cravings? Immerse yourself in the creamy embrace of cardamom rice pudding, a delectable vegan treat that combines the goodness of creamy rice, aromatic cardamom, and non-dairy milk to create a symphony of flavors. This luscious pudding is the perfect ending to a satisfying meal, a heartwarming comfort food on a chilly evening, or a delightful snack to indulge in anytime. With its rich texture and captivating aroma, creamy cardamom rice pudding vegan is a culinary treasure that is sure to leave a lasting impression. Let's explore this heavenly dessert and discover how to prepare it at home.
Check out the recipes below so you can choose the best recipe for yourself!
CREAMY CARDAMOM RICE PUDDING (VEGAN)
Make and share this Creamy Cardamom Rice Pudding (Vegan) recipe from Food.com.
Provided by VegSocialWorker
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring soymilk, rice and salt to a boil in saucepan. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until rice is tender. stirring frequently.
- Stir in brown sugar, raisins, almonds, vanilla, cinnamon, and cardamom. Cook 5 minutes, until thickened.
- Remove from heat, and divide umong 6 bowls. Serve warm or cold, garnished with chopped almonds and sprinkled with rose water, if desired.
Nutrition Facts : Calories 157.6, Fat 4.4, SaturatedFat 0.4, Sodium 129.5, Carbohydrate 28.2, Fiber 1.8, Sugar 17.1, Protein 2.8
CREAMY RICE PUDDING WITH CARDAMOM
Make and share this Creamy Rice Pudding With Cardamom recipe from Food.com.
Provided by Ppaperdoll
Categories Dessert
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine milk, cardamom pods and 6 Tbsp of the sugar in a saucepan. Bring to boil, turn to low and stir in rice. Continure stirring until sugar dissolves. Cover and cook over a very low heat for 1 hour. Remove from heat.
- Put egg yolk in a cup and beat lightly. Add 2 Tbsp hot pudding to the cup and mix slowly. Pour mixture back into the pan and stir through.
- Stir in remaining sugar. Bring to a simmer and cook, stirring every so often until pudding is thickened, about 5 to 7 minutes. Remove and discard cardamom pods. Add sultanas and half the slivered almonds. Mix well and let cool completely.
- Whip cream until stiff. Reserve 3 Tbsp and fold in rest into cooled rice pudding. Transfer to a 1/5 litre gratin dish. Sprinkle remaining almonds on top.
- Preheat grill (broiler) to maximum and place pudding under it briefly until lightly browned. Leave to cool and refrigerate until ready to serve.
Nutrition Facts : Calories 405.3, Fat 22.5, SaturatedFat 12.2, Cholesterol 114.4, Sodium 90.8, Carbohydrate 44.2, Fiber 0.7, Sugar 38.1, Protein 8.8
CREAMY VEGAN COCONUT RICE PUDDING
Rich, creamy and luscious, and even better, gluten free and vegan! Please choose brown sugar or agave to keep it vegan.
Provided by EmiliaRosa
Categories Everyday Cooking Vegan Breakfast and Brunch
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
- Combine cooked rice, coconut milk, soy milk, raisins, agave nectar, margarine, star anise, vanilla extract, and cinnamon in a pot. Bring to a boil over medium heat and reduce to a simmer. Cover and cook for 10 minutes. Remove from heat and allow to set until liquid is absorbed, about 10 minutes. Remove star anise and garnish with almonds.
Nutrition Facts : Calories 345.7 calories, Carbohydrate 41.8 g, Fat 18.7 g, Fiber 3.3 g, Protein 5.5 g, SaturatedFat 13.2 g, Sodium 37.8 mg, Sugar 12.8 g
Tips and Conclusion
- For a richer flavor, use full-fat coconut milk instead of light coconut milk.
- To make the rice pudding ahead of time, cook it according to the recipe and then let it cool completely. Store the rice pudding in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 2 months. When you're ready to serve, thaw the rice pudding overnight in the refrigerator or at room temperature for several hours. Then, reheat the rice pudding over low heat until it's warmed through.
- If you want a thicker rice pudding, add more cornstarch or tapioca starch. For a thinner rice pudding, add more coconut milk or water.
- Garnish the rice pudding with your favorite toppings, such as fresh berries, nuts, seeds, or shredded coconut.
Creamy cardamom rice pudding is a delicious and easy-to-make dessert that's perfect for any occasion. It's a great way to use up leftover rice, and it's also a good source of calcium and fiber. This vegan version of creamy cardamom rice pudding is made with coconut milk and almond milk instead of dairy milk.
This creamy cardamom rice pudding is a delicious and easy-to-make dessert that's perfect for any occasion. It's a great way to use up leftover rice, and it's also a good source of calcium and fiber. This vegan version of creamy cardamom rice pudding is made with coconut milk and almond milk instead of dairy milk.
Creamy cardamom rice pudding is a delicious and easy-to-make dessert that's perfect for any occasion. It's a great way to use up leftover rice, and it's also a good source of calcium and fiber. This vegan version of creamy cardamom rice pudding is made with coconut milk and almond milk instead of dairy milk.
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