Vegan rice pudding with apples and raisins 4 October, 2022 by Martin - No comments This post may contain affiliate links, which are marked for this purpose. As an Amazon Associate I earn from qualifying purchases. Jump to the recipe Ever since I was a child, rice pudding with apples and raisins has been one of my favourite comfort foods. The fragrance of vanilla, cinnamon and apples still creates a pleasant feeling in me today. My recipe for rice pudding is very classic with apples, raisins, vanilla and cinnamon and is easy to cook without burning. Rice pudding is the perfect comfort food. It is warm, creamy and incredibly delicious. And it is also a very versatile dish that can be prepared in many different and creative ways. Classic with milk, vegan with plant-based drinks, with coconut, jelly or compote, there are no limits to your imagination. I prefer a vegan version with apple pieces, vanilla, cinnamon and raisins. This delicacy is eaten either as a warm main course, as a snack between meals or as a dessert. What ingredients do you need for rice pudding? For my rice pudding recipe, you only need a handful of ingredients, most of which you already have in stock at home. The right type of rice As you know, there are many types of rice. For rice pudding, you definitely need a short grain rice variety. Only this has the necessary starch level to make your rice pudding really creamy. Short grain rice can be found in any supermarket. Parboiled long-grain rice, basmati or jasmine rice are not suitable for rice pudding, as these types of rice contain only a small amount of starch. The choice of plant milk You can actually use any kind of plant milk. It’s up to your taste and preferences. For my recipe, I used unsweetened almond milk. However, soy, oat or rice milk are just as good for making delicious rice pudding. Vanilla pod A very important ingredient for my rice pudding recipe is the pith of a fresh vanilla pod. Of course, you can also use vanilla extract, vanilla paste or vanilla powder. Follow the dosage instructions directly on the packaging of the respective substitute product. You should not use vanillin sugar, as the flavouring in this product is almost completely derived synthetically. The right apple variety All types of apples are suitable for rice pudding. However, finely acidic apples such as Gloster or Braeburn make your rice pudding especially delicious. If possible, use apples from your own garden or from the weekly market. Cinnamon sugar and other ingredients For my rice pudding recipe, you also need raisins, cane sugar, a pinch of salt and cinnamon sugar for topping. You can easily make cinnamon sugar by yourself in a ratio of 1:10. Simply mix 1 teaspoon of cinnamon with 10 teaspoons of sugar. How to cook rice pudding As always, you can find instructions with all the steps and the list of ingredients in the recipe card below. For tips, hints or recipe suggestions, simply read on. Bring the plant milk to the boil with vanilla, sugar and a pinch of salt . First, flatten the vanilla pod with a knife and cut it in half lengthwise. Use the back of the knife or a spoon to carefully scrape out the pulp. Now pour the plant milk into a saucepan and bring it to the boil together with the cane sugar and the vanilla pith. Tip: Don’t dump the scraped-out vanilla pod. You can easily make your own vanilla sugar. Simply put the two halves of the vanilla pod into a sufficiently large container and fill it up with approx. 1 cup of sugar. It is important that the sugar completely surrounds the vanilla pod. After 2 weeks, the sugar will have gained the vanilla aroma. Cook the rice pudding After bringing the milk to the boil, add the rice to the plant milk with a pinch of salt and simmer on a low heat for about 30 minutes. Stir occasionally so that the rice does not burn. Process the apples In the meantime, you can take care of the apples. Wash them carefully, remove the core and cut them into small pieces. 10 minutes before the end of the cooking time, you can add the apple pieces to the rice pudding together with the raisins. Please do not forget to stir occasionally so that the rice does not burn. This is especially important in the last third of the cooking time, as most of the liquid has already been absorbed by the rice. Mix the cinnamon and sugar Mix the cinnamon and cane sugar in a ratio of 1 to 10 and stir well (e.g. mix 1 tsp cinnamon with 10 tsp sugar). You can also prepare a larger amount of cinnamon sugar and store it in an airtight box. Make sure that the cinnamon sugar does not absorb moisture. If stored properly, the sugar and cinnamon mixture will keep for years, but may lose flavour over time. Serve the rice pudding and enjoy After 30 minutes of cooking, the rice should be soft-boiled and creamy. If this is not the case, you can simply extend the cooking time by a few minutes or until the rice has reached the perfect consistency. Now you can fill the rice pudding into bowls. Even if you would like to eat the rice pudding immediately, you should let it cool down a bit first 🙂 Otherwise you can quickly burn your tongue, especially on the hot apple pieces. I know from experience 😉 After the rice pudding has been chilled, you can sprinkle it with a little cinnamon sugar and enjoy it while still warm. Just delicious. I hope you enjoy this classic recipe for vegan rice pudding. I would be happy if you share this recipe on facebook. Do you like the recipe? Then take a look at one of the following recipes:Bavarian potato soupCreamy mushroomsVegan Sloppy JoeVegan Currywurst (curry sausage) with homemade sauceQuick and vegan tomato soupStuffed mushroomsPasta salad with mayoVegan banana bread with chocolate chunks Would you like to give feedback or share your thoughts with others? I think it's great. At the end of the post you can read the comments of other guests or write a comment by yourself. Let's go Vegan rice pudding with apples and raisins Print preview Prep time: 30 minutes Serving: 4 servings 2 ¼ cups / 250 g short grain rice 34 imp.fl.oz. / 1000 ml unsweetened almond milk or any other plant milk 2-3 apples, about ⅔ lbs / 300 g 5 tbsp raisins 3 tbsp cane sugar 1 pinch of salt 1 vanilla pod Cinnamon sugar to taste Instructions Flatten the vanilla pod with a knife and cut in half lengthwise. Using the back of a knife or a spoon to scrape out the pith of the pod.Pour the vegetable milk into a saucepan and bring to the boil briefly with the cane sugar and the pith of a vanilla pod. Add the short grain rice to the plant milk with a pinch of salt and simmer on a low heat for about 30 minutes. Stir occasionally.In the meantime, carefully wash the apples, remove the core and cut into small pieces. Add the apples and sultanas to the rice pudding 10 minutes before the end of the cooking time and continue to stir occasionally.Mix the cinnamon and cane sugar in a ratio of 1 to 10 and mix well (e.g. mix 1 tsp cinnamon with 10 tsp sugar).After 30 minutes, the rice should be soft and creamy. If not, you can simply extend the cooking time by a few minutes or until the rice is nice and soft.Pour the rice pudding into bowls, leave to cool for a while and sprinkle with a cinnamon sugar before serving. Enjoy. Hacks and hintsYou can easily make your own vanilla sugar with the scraped out vanilla pod. Therefore, please do not dump the used vanilla pod. Simply put the two halves into a large enough container and add about 200g of sugar. It is important that the sugar completely surrounds the vanilla pod. After 2 weeks, the sugar will have gained the vanilla aroma. how to share this post I hope you liked my post. Long nights are not uncommon for me. This is the only way I can keep up filling this blog with new content regulary. That's why the coffee supply should never being interrupted :-) If you like to you can buy me a coffee by leaving some bucks into my paypal coffee fund. That would be great.
