This Sushi Rice Pudding is a comforting, healthy snack that’s totally gluten-free! Easily made with short grain Japanese rice, totally customizable, vegan, and affordable to make. Cozy up to a bowl now, it’s ready in just 30 minutes!
- 1 cup short grain Japanese sushi rice (sub arborio rice if needed)
- 1 15 oz can coconut milk (sub 2 cups almond milk for less rich results)
- 1 cup water
- 1/4 cup maple syrup (sub honey if not vegan)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 3/4 tsp salt
- Optional toppings: whipped cream, fresh fruit, sprinkle of cinnamon, pomegranate, citrus zest
- Rinse rice in a fine mesh sieve until water runs clear. Combine rice and 2 cups coconut milk and 1 cup water in a sauce pan and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 15-20 minutes, checking to see how quickly liquid is evaporating and stirring so that it does not stick to the pot. If you’re using a different rice from sushi it make take longer to cook, so keep an eye on how firm the rice remains when tested. Mine was done after 15 minutes. The goal is a very sticky consistency that remains on your spoon when stirring.
- Once rice is cooked, remove from heat and stir in maple syrup, cinnamon, vanilla, and salt. It should be rather thick and sticking to your spoon.
- Serve rice pudding warm or chilled, with toppings of choice. Rice will firm up considerably in the fridge, to reheat, add a splash of almond milk to rehydrate. Rice pudding will keep in a sealed, refrigerated container for 4-6 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert, Side Dish
- Cuisine: American
- Serving Size: One fifth of recipe
- Calories: 337 calories
- Sugar: 12.7 milligrams
- Sodium: 376.2 milligrams
- Fat: 15.2 grams
- Saturated Fat: 13.2 grams
- Unsaturated Fat: 2.2 grams
- Trans Fat: 0 milligrams
- Carbohydrates: 48.9 grams
- Fiber: 2.2 grams
- Protein: 3.6 grams
- Cholesterol: 0 milligrams
Keywords: rice, pudding