Creamy Breakfast Vegan Rice Pudding


  • 2 cups precooked brown rice loosely packed (reserve 1/2 cup)
  • 3/4 - 1 cup non-dairy milk your choice, see note
  • 1 ripe banana about 1/2 - 3/4 cup, sliced (optional, see note) OR 1-2 tbsp pure maple syrup, coconut sugar, or chopped dried fruits
  • 1/4 - 1/2  tsp cinnamon
  • few pinches nutmeg
  • 1/8 tsp sea salt
  • grated orange or lemon zest optional
  • optional: 1-2 tbsp cocoa powder see note


  1. In a small saucepan, add 1 1/2 cups of the cooked rice (rough measure), and the remaining ingredients starting with 3/4 cup of milk (omit banana if you prefer, see note - and except the zest).  Puree the mixture using a handblender (alternatively, you can puree in a blender before adding to the saucepan, but I find the handblender is quicker and easier for clean-up)!  Add the remaining 1/2 cup of rice, and turn heat to medium-low.  Let the mixture thicken and warm for several minutes.  Add the remaining milk if desired to thin.  Taste, and adjust with sweetener and orange/lemon zest if desired, and stirring through add-in’s if you like!   Serve.

Recipe Notes