Bari’s Creamy Vegan Rice Pudding

For the next recipe in the Betty Crocker Project, my friend Bari (@thegratefullplate on Instagram) came up with this vegan version of Betty’s rice pudding. If you’re not already a rice pudding lover, this may be the recipe that converts you, vegan or not.

Serves 2, generously.

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  • 1 1/2 cups almond milk
  • 1/2 cup full fat coconut milk
  • 1/2 cup white rice
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tsp orange zest
  • Optional: 1 tbsp plant-based butter, like Monty’s


  • Stir all ingredients except the butter in a pot and bring to a boil.
  • Reduce heat to simmer on low, uncovered, for about 20 mins, stirring frequently to prevent sticking.
  • Taste. If the rice seems ready, remove from heat. Otherwise, continue to simmer until the rice is done. Add more coconut milk as needed.
  • For extra creaminess, stir in the butter.
  • Serve warm or refrigerate. Garnish with cinnamon and orange zest.

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