Spiced Vegan Rice Pudding

This vegan, refined-sugar free rice pudding is simple, fast, and one of my favourite treats. Made with creamy coconut (or almond) milk and warming spices like cinnamon and cardamom, it is sure to warm you up on a cool day. Sweetened only with bananas and dates, there is no added sugar, but it definitely doesn't lack in sweetness!

Any time I make fluffy rice for dinner, I always make a big batch to make rice pudding with the left overs. Pulling the pre-made rice out of the fridge saves at least twenty minutes off prep time.

Plus, you can get as creative as you want with optional add-ins. In this recipe I used soaked almonds, organic coconut chips and a little bit of maca powder for energy. But you can use any type of nut, from cashews to pecans to Brazil nuts. You can also toss in some raisins or currents, or even some nice dark chocolate.

Spiced rice pudding
450g/3 cups cooked basmati or jasmine rice
2 large Medjool dates
2 ripe bananas
1 tsp. cinnamon
1/2 tsp. ground cardamom
3 cloves
250ml/1 cup milk of your choice (almond and coconut work best)
small spoonful of coconut oil
pinch of salt

Optional:
100 g1/2 cup almonds
Handful of dried coconut or coconut chips

Total time: 15 minutes
Makes 4 servings

Start by slicing the bananas and dates into small pieces. Add to a small pot with all the ingredients except the rice.

Set the pot on medium heat and bring to a low simmer. 

Cover the mixture and allow to simmer for about five minutes. Once the bananas have softened and the dates have almost dissolved, add the rice and stir well to combine.

Continue to cook, covered, for another five minutes until the moisture has been absorbed and the rice has thickened. Give it a good stir and serve into individual dishes. Serve immediately, or allow to cool completely before covering and storing in the fridge for up to three days.