Vegan Rice Pudding with Pomegranate Apples
Short-grain rice is simmered slowly in almond milk with cardamom and vanilla until thick and creamy, then served with caramelized spiced apples and fresh pomegranate seeds. The pomegranate adds tartness and color that contrasts well with the warm, sweet rice. The recipe takes about 40 minutes and can be served warm or chilled.
Equipment
- Medium saucepan
- Wooden spoon
- Sharp knife
- Cutting board
- Small skillet
Ingredients
For the Pudding Base:
- 1 cup short-grain white rice such as Arborio for creamier texture
- 2 ¼ cups unsweetened almond milk or other plant milk like oat or soy
- ¾ cup full-fat canned coconut milk for richness
- ⅓ cup organic cane sugar can substitute maple syrup or coconut sugar
- 1 tsp pure vanilla extract
- ¼ tsp ground cinnamon
For the Caramelized Pomegranate Apples:
- 2 medium apples peeled, cored, and diced (such as Honeycrisp or Pink Lady)
- 1 tbsp vegan butter or coconut oil
- 2 tbsp maple syrup pure, Grade A preferred
- ¼ cup pomegranate seeds fresh and vibrant—look for ruby red arils
- ⅛ tsp cardamom for floral spice
Instructions
- In a medium saucepan over medium heat (350°F / 175°C), add the rice, almond milk, and coconut milk. Stir to combine and bring to a gentle simmer.
- Once simmering, reduce heat to low (about 200°F / 93°C), and cook uncovered for 25 minutes. Stir frequently, ensuring the rice doesn’t stick, until thick and creamy. The mixture should resemble a loose porridge.
- Stir in organic cane sugar, vanilla extract, and cinnamon. Cook for an additional 10–15 minutes, stirring occasionally, until the pudding reaches desired consistency—it thickens further as it cools.
- While the pudding cooks, prepare the caramelized apples. In a small skillet over medium heat (350°F / 175°C), melt the vegan butter. Add diced apples and sauté for 5–6 minutes until slightly tender.
- Add maple syrup, cardamom, and continue cooking for another 3–5 minutes until the apples are glazed, golden at the edges, and aromatic.
- Remove apple mixture from heat and gently fold in the pomegranate seeds, retaining some for garnish.
- Serve warm or chilled rice pudding in individual bowls, topped generously with caramelized pomegranate apples and a few fresh pomegranate seeds for color.
Notes
- For a richer dessert, substitute almond milk with cashew milk.
- To save time, cook the apples while the pudding simmers to reduce total preparation time.
- Short-grain rice creates a creamy pudding, but jasmine or basmati offer a more aromatic variation.
- For extra flavor, steep a green cardamom pod in the milk during cooking and remove before serving.
Nutrition
Calories: 458kcalCarbohydrates: 79gProtein: 5gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 214mgPotassium: 279mgFiber: 5gSugar: 34gVitamin A: 50IUVitamin C: 6mgCalcium: 197mgIron: 4mg
Tried this recipe?Rate this recipe !
