Vegan Rice Pudding with Ginger, Amaranth, and Mango

Unlike traditional rice pudding, in this version the arborio rice cooks in oat milk, coconut cream, vanilla beans, and fresh ginger. We served this with sliced mango and a unique mix of crunchy toppings. The original recipe is for dairy-based rice pudding; it comes from Bon Appétit, specifically Bernardo Bukantz, Luis Serdio, and Roderigo Chávez.

Vegan Rice Pudding with Ginger, Amaranth, and Mango

Unlike traditional dairy-based rice pudding, in this recipe the arborio rice cooks in oat milk, coconut cream, vanilla beans, and fresh ginger. I loved this unique breakfast!
Prep Time10 mins
Cook Time30 mins
Course: Breakfast, Dessert
Cuisine: British, Vegan
Keyword: mango, rice
Servings: 8
Calories: 439kcal
Author: planfulcook

Ingredients

Rice Pudding

  • 2 inch fresh ginger peeled, sliced 1/4 inch thick
  • 27 oz unsweetened coconut milk (2 13.5 oz cans)
  • 3 cups oat milk or other non-dairy milk
  • 1 cup arborio rice
  • 1/3 cup coconut sugar
  • 3/4 tsp Kosher salt
  • 2 vanilla beans split lengthwise, beans scraped

Toppings

  • 1 tbsp amaranth
  • 1 tbsp chia seeds
  • 1 tbsp sesame seeds
  • 1/4 tsp cinnamon
  • 1 mango peeled, sliced thin

Instructions

  • Combine all of the rice pudding ingredients into a large saucepan. Add both the vanilla bean pods as well as well as the seeds scraped from inside the split pods.
  • Stir occasionally until the mix comes to a boil, then reduce the heat, cover, and simmer until rice is al dente, up to 18 minutes. Uncover and cook 5-8 minutes often, stirring often, until the rice is tender and the mixture coats a spoon.
  • Transfer the mixture to a large bowl and cover with plastic wrap, pressing directly onto surface. Let cool. Before serving, remove the ginger slices and the vanilla pods.
  • Prep the topping: toast the amaranth with the chia and sesame seeds in a dry medium skillet over medium heat for about 3 minutes, until they begin to pop and the sesame seeds turn golden brown. Keep an eye on them to avoid burning.
  • Transfer the toasted seasonings into a small bowl and stir in the cinnamon.
  • Serve the rice pudding topped with the toasted seed mixture and a few slices of mango. Enjoy!

Notes

The original recipe comes from Bon Appétit, specifically Bernardo Bukantz, Luis Serdio, and Roderigo Chávez. You can make the rice pudding up to 2 days ahead and store in the fridge. Before you serve it, simply bring it to room temperature (though it tastes good cold, the overall texture is best at room temp.)
I’d never heard of Amaranth before reviewing this recipe. Apparently, it’s a grain that was widely used by the ancient Aztecs; in modern times, it’s not nearly as widely used as wheat, rice, or corn, but it’s growing in popularity. This is in part because it offers nutritional and wellness benefits, including more protein, and significantly more iron, calcium, magnesium, folate, or potassium per 100g portion than those other grains. Here’s a link if you’re interested in more information.
Vanilla beans are really expensive! Plan ahead and order in bulk; this actually costs less than our local grocer charges for far fewer beans. Here are links to a few other of the ingredients from this recipe: Arborio riceChia seedsSesame seeds.
 

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One Comment

  1. thanks for the recipes . Will surely try them one of these days. 🙂

     

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