Autumn Rice Pudding Vegan Recipe for Cozy Fall Desserts

As the crisp air and golden leaves of autumn settle in, there’s nothing quite like a warm, comforting bowl of rice pudding to cozy up your evenings. This autumn rice pudding vegan recipe brings together the rich flavors of fall with the creamy texture of traditional rice pudding — all without any animal products.

Using plant-based milk and natural sweeteners, this dish is perfect for those looking to indulge in a wholesome dessert or a sweet breakfast treat that feels like a hug in a bowl.

Infused with warming spices such as cinnamon, nutmeg, and cloves, this pudding captures the essence of autumn with every spoonful. Add in tender chunks of apple or pear, toasted pecans, and a drizzle of maple syrup, and you have a heartwarming dish that’s perfect for chilly mornings or after-dinner dessert.

Whether you’re vegan, lactose intolerant, or simply craving a seasonal twist on a classic, this recipe will quickly become a favorite in your kitchen.

Why You’ll Love This Recipe

This vegan autumn rice pudding is a celebration of seasonal flavors and comforting textures. It’s:

• Easy to make: With simple ingredients and straightforward steps, you can whip this up any day of the week.
• Nutritious and wholesome: Made with whole ingredients like brown rice and plant-based milk, it’s rich in fiber and vitamins.
• Customizable: You can easily swap fruits, nuts, or spices to suit your taste or what you have on hand.
• Dairy-free and vegan: Perfect for anyone avoiding animal products without sacrificing creaminess or flavor.
• Perfectly spiced: Warming cinnamon, nutmeg, and a hint of clove make this pudding ideal for the fall season.

Ingredients

• 1 cup short-grain brown rice (rinsed)
• 4 cups unsweetened almond milk (or any plant-based milk)
• 1/3 cup pure maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 1 medium apple or pear, peeled and diced
• 1/3 cup chopped toasted pecans or walnuts
• Optional: 2 tbsp raisins or dried cranberries

Equipment

• Medium saucepan with lid
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Knife and cutting board
• Small bowl (for toasting nuts)
• Serving bowls or ramekins

Instructions

1. Rinse the rice: Place the brown rice in a fine mesh strainer and rinse under cold water until the water runs clear. This removes excess starch and prevents the pudding from becoming gluey.
2. Cook the rice: In a medium saucepan, combine the rinsed rice and almond milk. Bring to a gentle boil over medium heat, then reduce to a low simmer.
3. Add spices and salt: Stir in the cinnamon, nutmeg, cloves, and salt. Cover the pot with a lid slightly ajar and let the rice cook, stirring occasionally to prevent sticking. This should take about 40-45 minutes, or until the rice is tender and the mixture has thickened.
4. Prepare the fruit: While the rice cooks, peel and dice your apple or pear into small cubes. If using raisins or dried cranberries, have them ready.
5. Add fruit and sweetener: Once the rice is soft and creamy, stir in the diced fruit, maple syrup, and vanilla extract. Continue to cook for another 5-7 minutes, allowing the fruit to soften slightly and the pudding to thicken further.
6. Toast the nuts: In a small dry skillet over medium heat, toast the pecans or walnuts until fragrant and lightly browned (about 3-4 minutes). Remove from heat and set aside.
7. Serve: Spoon the pudding into bowls or ramekins. Sprinkle the toasted nuts over the top for a delightful crunch. Serve warm or chilled, according to your preference.

Tips & Variations

“For extra creaminess, stir in a tablespoon of coconut cream just before serving.”

• Sweetener swaps: Use agave syrup, coconut sugar, or brown sugar instead of maple syrup for a different flavor profile.
• Fruit variations: Swap apples or pears with diced pumpkin, mashed sweet potato, or even cooked cranberries for a unique autumn twist.
• Nut-free version: Use toasted pumpkin seeds or omit nuts entirely if you have allergies.
• Make it gluten-free: This recipe is naturally gluten-free, but always confirm your ingredients if you have celiac disease or gluten sensitivity.
• Spice it up: Add a pinch of ground ginger or cardamom to deepen the spice notes.
• Overnight option: For a no-cook version, soak the rice overnight in the almond milk with spices, then heat gently in the morning until creamy.

Nutrition Facts

Serving Suggestions

This autumn rice pudding is versatile and can be enjoyed in various ways. Try it:

• Warm with a sprinkle of cinnamon and a drizzle of extra maple syrup for a cozy breakfast.
• Chilled topped with fresh pomegranate seeds for a refreshing dessert.
• Alongside a cup of your favorite spiced tea or hot apple cider to enhance the fall vibe.
• With a dollop of vegan whipped cream or coconut yogurt for extra indulgence.

For more comforting vegan desserts, check out my Kodiak Banana Muffins Recipe and Lazy Cookie Cake Recipe. If you’re looking for something savory to complement this sweet treat, try the Half Runner Beans Recipe for a hearty meal.

Conclusion

This autumn rice pudding vegan recipe offers a delightful way to welcome the cooler months with its creamy texture and warm, spiced flavors. It’s a wholesome, plant-based comfort food that’s both satisfying and nourishing.

Whether you’re craving a cozy breakfast or a sweet treat after dinner, this recipe fits perfectly into your seasonal routine.

With easy-to-find ingredients and simple preparation, it’s accessible for cooks of all skill levels. Plus, the flexibility to customize with your favorite fruits and nuts means you can make it uniquely yours every time.

Embrace the cozy spirit of fall with this delicious pudding, and don’t forget to explore other comforting recipes on the blog for more culinary inspiration.

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