Alisa Fleming ~ The holiday season lives on with amazing leftovers, and hopefully you have a little vegan eggnog leftover to make this comforting recipe. Whether you choose the type made with rice, soy, or coconut, the added richness, warmth, sweetness, and spice will make this vegan eggnog rice pudding a delightful indoor treat when the weather is blustery.
As luck would have it, this vegan eggnog rice pudding just happens to be pretty darn allergy-friendly, too. Choose your vegan eggnog wisely to keep it gluten-free, tree nut-free, peanut-free, and soy-free. Also, you may want to opt for Earth Balance soy-free margarine, which is also dairy-free.
The vegan eggnog rice pudding recipe and photo below were shared with us by my favorite vegan dessert recipe creator and professional photographer, Hannah Kaminsky. You can see more of her work at HannahKaminsky.com.
- 1 Cup Cooked Long Grain White Rice
- 1-1/2 Cups Vegan Eggnog (store-bought is fine), divided
- ⅓ Cup Brown Sugar
- Pinch Salt
- ¼ Teaspoon Ground Cinnamon
- ⅓ Cup Raisins
- 1 Tablespoon Dairy-Free Margarine (Earth Balance soy-free is a good option)
- 1 Teaspoon Vanilla Extract
- Nutmeg, to serve
- Place the rice and 1 cup of vegan eggnog in a medium saucepan and cook over moderate heat. Keep it just below a boil for about 5 minutes until the rice has mostly absorbed the liquid, and add in the sugar, salt, cinnamon, and raisins.
- Cook for another 10 minutes or so before adding in the remaining nog, and then simmer for another 5 to 10 minutes, or until the mixture has reached your desired thickness.
- Stir in the dairy-free margarine just to melt and combine, take the pot of the heat, and incorporate the vanilla.
- Either serve immediately while still warm, or let it sit in the fridge until it’s thoroughly chilled.
- Top with freshly grated nutmeg, if desired.