My Plantcentric Journey


Just tried the Happy Herbivore’s Rice Pudding Recipe.  I’ve always loved Rice Pudding, but haven’t had any since beginning my journey, so I was very happy to find this recipe that did not have any added sugar and was made from ingredients that are healthy.

I made a couple of changes (as usual–I used what I had!).  We don’t use Sweetened Almond Milk because we watched Dr. Lustig’s The Bitter Truth About Sugar and broke our sugar addiction.  I used Unsweetened Silk Almond Milk, a dash of Five Spice, lots of cinnamon and about 1/2 tsp. vanilla extract.  When it was done, it was very creamy and had the great texture I remember loving about Rice Pudding, but surprisingly, it needed just a touch of sweetness–even for me, so for the first time, I opened the box of Stevia that I had bought for company and used just a tiny, tiny, tiny pinch from the packet.  Just right!

I couldn’t wait and ate it warm.  Really nice on a rainy Fall day.

Rice Pudding

Servings: 2

Rich and creamy; this rice pudding is just as good for you as it is delicious!


Picture of Rice Pudding


  • ⅓ cup brown rice, uncooked
  • 2 cups plant-based milk
  • ⅓ cup raisins
  • 2 tbsp cornstarch
  • a dash of cinnamon
  • a dash of pure maple syrup (optional)



Combine rice with 1 cup of non-dairy milk in a sauce pan, cover and bring to a boil over high heat. Once boiling reduce to low and continue to cook until rice is cooked and all non-dairy milk has been absorbed. Meanwhile whisk remaining 1 cup of non-dairy milk with cornstarch until well combined. Once rice is cooked, stir in non-dairy milk/cornstarch mixture and raisins. Bring to a boil over high heat and reduce to medium once boiling. Allow the pudding to thicken up, stirring occasionally. Add sweetener here if desired (brown sugar, agave, pure maple syrup–I find the raisins make it sweet enough, esp. with sweetened non-dairy milk, but most traditional recipes call for sugar). If the pudding becomes too thick, thin out with non-dairy milk. If it’s not thick enough, continue to cook. Once thick and creamy (takes 3-5 mins) stir in cinnamon as desired (I like 1/4 to 1/2 tsp). Allow pudding to completely cool then transfer to fridge in an air-tight container. Chill for several hours before serving. **If you find your pudding didn’t turn out sweet enough, drizzle a little pure maple syrup over top.


Nutritional Information

  • Serving Size:1
  • Servings Per Batch:2
  • Amount Per Serving
  • Calories110
  • Fat0.60g
  • Carbohydrate26.90g
  • Dietary Fiber1.20g
  • Sugars14.30g
  • Protein 0.90 g


Comments on: "Happy Herbivore’s Rice Pudding Recipe" (1)

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