Name: Cardamom Orange Rice Pudding
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 cups rice (cooked); 1 cup plant-based milk (Such as cashew or almond); 1/2 cup raisins (Sub dried cherries or blueberries); 1 Tbsp vanilla; 1 tsp cinnamon; 1/2 tsp cardamom (See notes.); 1 tsp orange zest; 1 Tbsp maple syrup (Optional. See notes for subs.); salt (Optional, to taste.); Chopped walnuts (Optional.); 1 Tbsp Cardamom Date Paste (See notes for sub.)

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Rice pudding can actually be healthy, and certainly then qualifies as a potential breakfast food (well, at least sometimes right?). This recipe keeps it low fat by using a regular plant-based milk of your choice. You can choose how you want to sweeten this dish by either using dates entirely, or you can use maple syrup instead.

Cardamom rice pudding - vegan recipe. — This easy vegan dessert recipe for cardamom rice pudding is the perfect ending to a meal, or start to the day.

Orange zest is key in this one - it adds wonderful bright notes to the warm cardamom and cinnamon. The flavors together are really something else. The date paste is very cardamom-forward by design, so if you are using the recipe from this site then you might want to pull back a bit on the caradmom in the rice pudding itself (depending on how much you enjoy). Personally, I added the full amount to both recipes, but certainly test it out beforehand if you're unsure.

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This recipe is easy, and inexpensive - two key elements for me.

Cardamom Orange Rice Pudding

This low fat rice pudding can be made in minutes with some cooked rice. Add all the flavor, and you have a delicious and healthy breakfast or dessert! (Cook time doesn't include rice).

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Course: Breakfast, Dessert

Cuisine: American, Fusion

Keyword: cardamom, cinnamon, dates, orange, plant-based milk, rice

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: Servings

Calories: 425kcal

Author: Jen deHaan

Ingredients

2 cups rice cooked
1 cup plant-based milk Such as cashew or almond
1/2 cup raisins Sub dried cherries or blueberries
1 Tbsp vanilla
1 tsp cinnamon
1/2 tsp cardamom See notes.
1 tsp orange zest
1 Tbsp maple syrup Optional. See notes for subs.
salt Optional, to taste.

Optional Toppings

Chopped walnuts Optional.
1 Tbsp Cardamom Date Paste See notes for sub.

Instructions

Put the rice in a pot with the milk and heat on low, allowing the contents to thicken up.
While heating, use an immersion blender to blend a portion of the pudding (alternatively, you can remove about half, pulse it in your blender, and return to the pot).
Add remaining ingredients, except date paste and walnuts, stir to combine well until reaches desired temperature. Thin with more plant-based milk if desired, and serve topped with walnuts and date paste.

Notes

Cardamom: If using cardamom date paste on top, use 1/4 tsp instead.

Maple syrup: Omit if using date paste, if desired. Or see notes below for alternatives.

Date paste: If you do not have date paste, you can either cook the dates with the rice, and then blend in with the immersion blender. Or, you can sweeten to taste with your favorite sweetener or alternative (such as banana or apple butter).

Immersion blender: This could be messy if the base of the stick isn't covered by rice. If this is the case (it depends on the pot), then you may want to use a blender instead or turn down the speed to low and go slowly.

Nutrition Facts

Cardamom Orange Rice Pudding

Amount Per Serving

Calories 425 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0g0%

Cholesterol 0mg0%

Sodium 91mg4%

Potassium 267mg8%

Carbohydrates 93g31%

Fiber 3g13%

Sugar 3g3%

Protein 7g14%

Vitamin C 1.7mg2%

Calcium 118mg12%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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The common adjustments for this are in the note above. Did you try something else? Do you like using quinoa or a different grain instead? What kind of toppings did you opt for? Let us know in the comments!

Low fat vegan recipe for Cardamom and orange spiced rice pudding. — Cardamom and orange spiced rice pudding - vegan, and low fat. Share this recipe, or save it for later!

Author
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Jen deHaan

Owner at Plant Based Recipe

Jen is a dance fitness instructor and plant-based nutrition enthusiast living in British Columbia, Canada. She has over 19 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy.