This creamy Jasmine rice pudding is made with organic Jasmine rice, goji berries, pure maple syrup, vanilla and spices. It’s a very nourishing and warming dessert, and it’s really great to have during the cooler months of the year. It’s creamy, sweet, and I think it’s a very comforting dessert as well. I remember that my mom was making rice pudding when I was little and it was always so delicious. Homemade rice pudding is the best!
This version is a little healthier as I used good quality ingredients and I havent add too much sugar. I chose to use pure maple syrup only. This version is also vegan. I havent add any butter, milk or eggs. And to add a touch of color, I opt for goji berries instead of raisins. Goji berries are a Peruvian superfood and are a great source of beta-carotene and vitamin C. It’s a very great source of antioxidants. If you don’t have goji berries on hands, feel free to use raisins.
If you like, you can add a hint of coconut oil for flavors and to take advantage of its amazing health benefits. It’s also a really great source of healthy fats. This rice pudding serves 2 to 4 people, depending the amount you want to serve. It’s a different version than the traditional rice pudding but I hope you enjoy this one too.
This rice pudding is vegan, gluten and soy-free.
- ¾ cup rice jasmine, rinsed
- 1 ½ cups almond or coconut milk, unsweetened, divided
- 2 tbsp goji berries
- ⅓ cup maple syrup
- 1 tsp vanilla
- ¼ tsp sea salt
- Dash cinnamon
- Pinch nutmeg
- 1 tsp coconut oil, optional
- In a medium pot, combine rice with 1½ cup of cold water and salt. Bring to a boil, reduce heat to low, cover and let simmer for about 20 minutes or until the water has been absorbed.
- Add 1 cup of milk, cinnamon and nutmeg, stir and cook on medium-low heat until thick and creamy.
- Then, add the other half of cup of milk and maple syrup, stir and cook until thick and creamy.
- Turn off heat, stir in goji berries and vanilla. If you like, add a teaspoon of coconut oil. Stir and plate.