Blueberry Goji and Almond Rice Pudding (Vegan GF)

A thick and creamy bowl of vegan and refined sugar free rice pudding that is sweet and sticky enough for dessert and wholesome enough for breakfast. Make this easy rice pudding in 40 minutes with minimal effort – it is naturally gluten-free, too.

Sometimes you just need a hug in a bowl and rice pudding is great for that. I went through a phase of loving rice pudding and semolina-style puddings when I was younger – they were creamy, warming and sweet and made a great dessert or snack option. Fast forward a few years and they were pretty much off the menu as most rice pudding recipes call for condensed milk, butter and cream… basically lots of dairy. But it doesn’t need to be that way at all! And this recipe for Blueberry Goji and Almond Rice Pudding shows that it doesn’t need to be ladened with loads of excess sugar, too. Although this pudding is sweet, it is naturally sweetened with cinnamon and I use coconut sugar for a rich warming caramel-like flavour (and not a lot of it).

How are these Blueberry Goji and Almond Rice Pudding bowls so creamy without the cream?

• For the creamiest rice pudding, use risotto rice. This will always produce the best texture for rice puddings, and sushi rice will also work in the same way. You can use white or brown rice too, but you may need to cook it for longer and with more liquid to make the creamier texture.
• Almond milk: I use almond milk as there are some really great brands out there that are naturally sweet and creamy, but you could use your favourite variety of plant milk. You’ll notice that you don’t need to use full-fat tinned coconut milk like in other recipes.

The other ingredients for this Blueberry Goji and Almond Rice Pudding are:

• Coconut sugar: or brown sugar although this will no longer be refined sugar free. A little goes a long way and the flavour is much stronger than plain white sugar.
• Cinnamon: this adds a lot of natural sweetness and warming flavours.
• Ground ginger: just a little really makes these bowls comforting with a bit of fiery warmth.

Pop all the ingredients into a saucepan, bring to a boil and simmer away gently for about half an hour until really thick and creamy. What’s great is you can make these up and enjoy them cold the day after or you can warm them back up with some extra plant-based milk in a saucepan.

Now, let’s talk toppings! I’ve treated my Blueberry Goji and Almond Rice Pudding much like a bowl of porridge oats, as the base is practically the same and I opted for thick coconut yoghurt, warmed blueberries and some dried fruits and nuts (I went for dried blueberries, gojis and almonds – like the mix from Natures Heart who I love) and it works so well! You could also add some nut butter (like my Homemade Mocha Almond Butter), chocolate or other fruits, too.

That’s all we need for these creamy, sweet and delicious bowls of Blueberry Goji and Almond Rice Pudding. Make up a bigger batch at the weekend, if you like, for breakfast bowls and desserts throughout the week. Trust me, that they taste so good cold, too. This is a great dessert to whip up for friends and family who want something filling and comforting that’s naturally a bit healthier, too, and let them choose the toppings!

If you are looking for more cosy desserts, how about my:

• Peanut Butter Banana and Chocolate Bread and Butter Pudding
• Vegan Apple and Cranberry Crumble
• Vegan Chocolate Star Bread
• Sticky Cinnamon Apple Galette
• Rhubarb and Raspberry Crisp

Blueberry Goji and Almond Rice Pudding (Vegan GF)

• Servings: 2
• Time: 40 minutes
• Difficulty: easy
• Print

A thick and creamy bowl of vegan and refined sugar free rice pudding that is sweet and sticky enough for dessert and wholesome enough for breakfast. Make this easy rice pudding in 40 minutes with minimal effort – it is naturally gluten-free, too.

Ingredients

Rice Pudding:
• 100g arborio/risotto or short-grain rice
• 500ml almond milk, plus extra if needed
• 30g coconut sugar
• 1 tsp cinnamon
• ½ tsp ground ginger
To serve:
• 100g blueberries, warmed
• 2 tbsp coconut yoghurt
• 50g dried fruits/nuts (I used dried blueberries, gojis and almonds)

Directions

1. Add the rice, almond milk, coconut sugar, cinnamon and ground ginger to a saucepan and warm gently. Bring to the boil, stirring often, place a lid on and simmer for 35 minutes until really creamy. Stir the rice pudding occasionally to prevent it sticking and add more milk if needed.
2. Serve warm with the warmed blueberries, coconut yoghurt, and the dried fruits and nuts. Or allow to cool and save leftovers in the fridge in an airtight container for 2-3 days.

I look forward to hearing what you think of these cosy and comforting bowls of Blueberry Goji and Almond Rice Pudding so please let me know on the comments below. Tag me in your desserts, too, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With rice pudding love x

p.s. I regularly work with Natures Heart and while this recipe was initially created for the brand, this post is not sponsored and all opinions are my own! I’ve worked with the brand for years and their products are great.