* Creamy Rice Pudding with Almonds & Saffron | Vegan Recipe

Comforting and lightly sweet, this vegan rice pudding is infused with cardamom and saffron, then topped with slivered almonds for texture. Made with non-dairy milk and pantry staples, this recipe comes together on the stovetop with minimal fuss. Whether served warm or chilled, it makes a satisfying dessert or cozy afternoon treat.

Creamy Rice Pudding with Almonds & Saffron | Vegan Recipe

Creamy Rice Pudding with Almonds & Saffron | Vegan Recipe

Servings: 4 | Prep Time: 5 minutes | Cook Time: 30 minutes

Ingredients

• 1/2 cup (100 g.) short-grain white rice (such as arborio or jasmine)

• 3 cups (720 ml.) unsweetened almond milk or oat milk

• 1/4 cup (60 ml.) maple syrup

• 1/2 tsp. (1 g.) ground cardamom

• Pinch of saffron threads (about 10–12 strands)

• 1/8 tsp. (0.5 g.) sea salt

• 2 tbsp. (12 g.) slivered almonds

• 1 tbsp. (10 g.) raisins (optional)

Directions

1.     Rinse the rice under cold water until the water runs clear.

2.     In a medium saucepan over medium heat, combine the rice and almond milk.

3.     Bring to a gentle simmer, stirring occasionally to prevent sticking.

4.     Add the maple syrup, cardamom, saffron, and sea salt.

5.     Continue to cook for 25 to 30 minutes, stirring often, until the rice is tender and the mixture has thickened to a creamy consistency.

6.     Stir in the raisins, if using, and remove from heat.

7.     Serve warm or chilled, topped with slivered almonds and extra saffron threads if desired.

Make It Yours

• Use coconut milk for extra richness and a subtle tropical flavor.

• Add a splash of rose water or orange blossom water for floral notes.

• Top with chopped pistachios or toasted coconut flakes for variation.

Pairs Well With

• Fresh berries or poached pears

• Chai tea or spiced rooibos

• A square of dark chocolate on the side

Stovetop Shortcut

• To speed things up, use pre-cooked short-grain white rice (about 1 1/2 cups or 285 g.) and reduce the cook time to 10 to 15 minutes.

• Stir the cooked rice directly into the warm almond milk, along with maple syrup, cardamom, saffron, and sea salt.

• Simmer until thickened to your desired consistency, then finish as directed.

Leftover Rice Option

• This recipe works beautifully with leftover plain white rice.

• Use 1 1/2 cups (285 g.) cold cooked rice and follow the shortcut method above.

• Slightly mash the rice with a spoon before adding if you prefer a smoother texture.

Chat Soon 🍴🌿

Kate