Vegan Treat
Vegan Rice Pudding
(11 votes)
(11 votes)
Vegan rice pudding - You won't even notice its vegan. Quick and easy no fuss desert.Photo: Iris Lange-Fricke
Health Score:
5,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
354
calories
Calories
Healthy, because
Even smarter
Nutritional values
Round grain rice contains no gluten, making it ideal for people with celiac disease. In addition, the rice provides minerals such as potassium, magnesium and nerve-strengthening B vitamins.
Try this vegan rice pudding with coconut milk for a delicious, exotic flavor.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 354 kcal | (17 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 380 mg | (10 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg |
Development of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 teaspoon vanilla extract
- 2 ¾ cups Oat Milk (or other vegetable milk alternative)
- 1 tablespoon Margarine ([vegan])
- 4 tablespoons Raw cane sugar
- 1 cup Arborio rice
- 2 tablespoons Soy creamer
- ¼ teaspoon Organic lemon zest
- 1 pinch cinnamon
Preparation steps
1.
Add vanilla extract with oat milk, margarine, 2 tablespoons of sugar into a pot and bring to a boil, add rice and stir and cook for about 20-25 minutes at low heat. Then remove from the stove and let it swell for 10 minutes.
2.
Then mix soy cream and lemon zest into the rice pudding. Mix the remaining sugar with cinnamon and sprinkle over the finished rice pudding.
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