Ingredients
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Instructions
- Cook the jasmine rice according to package directions (without any salt or oil). Typically, you boil 3 cups of cold water in a medium pot. Then, pour in the raw rice and mix. Bring rice & water to a simmer & turn to low heat while covering the pot. Cook on a low simmer for 18 minutes, then turn off the heat. Allow the rice to steam in the pot for 5 minutes before uncovering and fluffing with a fork.
- Once the rice is cooked, keep it in the pot and mix in milk & sugar.
- Return the pot to the stovetop and turn the heat to medium-high. Bring the milk mixture to a boil, then lower the heat and reduce to a simmer.
- Simmer for about 20 minutes, until the rice & milk has thickened. Mix the pudding very often to prevent it from sticking to the bottom of the pot and burning.
- In a medium bowl, whisk together the eggs & vanilla extract.
- Pour 2 cups of the hot rice mixture into the eggs and whisk fast, so the eggs don’t curdle & cook.
- Pour the tempered egg-rice mixture back into the pot and mix until combined. Cook for another 2 minutes; the mixture will continue to thicken. Mix in the vegan butter.
- Transfer the rice pudding mixture to a 9” x 13” glass dish, dust with cinnamon and allow to cool completely before covering with plastic wrap and placing in the fridge to set.
- Once ready to serve, scoop into bowls and top with fruit, chopped nuts or coconut flakes.
Test Kitchen Notes
- Cook the rice a day in advance and store covered in the fridge. Then, you can take out the rice and proceed with the recipe.
- Serve warm or cold from the fridge.
- Oat milk substitute: You can also use almond milk, cashew milk, rice milk or another plant-based milk if you don't have access to oat milk.
- Topping ideas: Sprinkle with cinnamon or even add fruits, nuts or seeds. I topped my bowls with pomegranate seeds, coconut flakes and chopped pistachios.
- Storage: Refrigerate for up to 5 days.
- Omit the eggs if you'd like to make this recipe vegan.