Carrot Cake Vegan Rice Pudding
This creamy, dreamy, vegan rice pudding tastes just like carrot cake!
Servings: 8
Calories: 247kcal
Ingredients
- 4 Cups Non-dairy milk, unsweetened I used oat milk
- 1 1/2 Cups Carrot juice, I used Bolthouse Farms
- 1/4 Cup Brown sugar
- 1/4 Cup Organic cane sugar
- 1/2 teaspoon Salt
- 3/4 Cup Long grain rice
- 2 teaspoon Vanilla
- 1/2 teaspoon Cinnamon
- 1/4 teaspoon Ginger powder
- 1/4 teaspoon Nutmeg
- Pinch of Cloves, ground
- 1/2 Cup Walnuts, chopped
- 1/3 Cup Raisins, regular or golden
Instructions
- In a large sauce pan, whisk together the non-dairy milk and carrot juice.
- Heat the sauce pan on medium high and then add the brown sugar, cane sugar and salt. Whisk to combine. Bring to a simmer and continue to whisk until the sugars have dissolved.
- Pour in the rice, whisk, then reduce the heat to medium low and then cover the pan.
- Simmer the rice, making sure it is just at a small bubble so the pan doesn't overflow, for 60 to 70 minutes or until the rice has thickened. Stir the rice every 10 minutes or so. Then re-cover the pan.
- Once the rice has thickened up, and most of the liquid has been absorbed, just keep in mind that it will still be a little liquidy and it thickens as it cools, turn off the heat.
- Then pour in the vanilla and all the spices, stir them into the rice pudding.
- Let it cool to room temperature on the stove top. Then put in the fridge and cool completely. At least 4 to 6 hours, but I like to chill over night.
- When the rice pudding has cooled completely and is very thick, stir in the walnuts and raisins. Then serve! Keep in the fridge until serving.
Video
Nutrition
Calories: 247kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 234mg | Potassium: 253mg | Fiber: 2g | Sugar: 24g | Vitamin A: 8710IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 2mg