Name: Leftover Rice Pudding (Vegan)
Cook time: 20 min
Total time: 17 min
Ingredients: 1 cup leftover rice (cooked (250 g)); 1 cup plant milk of choice ((235 ml)); 1.5 tbsp sugar (or any sweetener); 2 tsp vanilla extract; cinnamon to taste; dried cranberries; chopped almonds

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This leftover rice pudding is super easy and quick to make and it is a great way to use any leftover rice that needs to be used. It’s sweet and topped with chopped almonds, dried cranberries and cinnamon.

Rice pudding is typical of many countries and it is commonly found in Asian countries where rice is a staple. Some versions include rice starch, eggs or custard but this version is a basic one and it is vegan.

It is super easy to make using cooked rice and it requires only a few staple ingredinets.

WHAT YOU NEED

Cooked rice or leftover rice.
Plant milk of choice
Sugar or any sweetener
Vanilla extract
Cinnamon
Dried cranberries
Chopped almonds

STEP BY STEP INSTRUCTIONS

In a pot combine rice, milk and sugar and cook on medium heat for 15/20 minutes until thickened.

Remove from heat and add vanilla extract and cinnamon.

Place in serving bowls and top with dried cranberries and chopped almonds and more cinnamon. eat it warm!

DID YOU MAKE THIS RECIPE?

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