Rice pudding is a famous dessert in Middle Eastern cuisine, and there are many different ways to prepare it. This recipe is for Vegan Rice pudding, a healthier version made with coconut sugar, hence the caramel-like color.
What is Rice Pudding?
“Riz b haleeb”, the Arabic name for rice pudding, is rice mixed with milk plus other “flavoring” ingredients and sugar as a sweetener. As a dessert, this dish can be found on many continents, especially in Asia, where rice dishes are a staple.
Different types of rice pudding vary depending on the preparation methods used and the list of ingredients in the recipe. Rice puddings can be boiled or baked. In some recipes, add butter or eggs. Some enjoy it hot, especially in the cold winters, and some prefer it cold after it is set in the fridge.
Even within the Middle Eastern region, each country prepares rice pudding differently. This recipe is inspired by the Lebanese riz b haleeb . It is the veganized version of my mother’s recipe, which she used to prepare for me as a kid. The aroma that comes while preparing it brings back such beautiful childhood memories.
Ingredients:
- Coconut milk: I used canned coconut milk, which is thicker and will result in a more creamy pudding. I haven’t tried this recipe using another plant-based milk; therefore, I wouldn’t know if it will work.
- Short-grain rice: we call it Egyptian rice, but I believe any short-grain rice will work.
- Sugar: I have used coconut sugar in this recipe, but white sugar also works.
- Cardamom: for flavor.
- Mastic: a resin produced by a tree that grows in Greece. It’s a very popular ingredient in desserts in the Middle East. It has a piny and woody taste; once combined with sugar in desserts, it gives such a unique taste; it also changes the food texture, mainly when used in ice creams. Too much mastic can produce a bitter taste, so use it carefully.
- Rose water
Notes for preparing the Rice pudding:
There are many different ways of preparing Riz b haleeb , some start with pre-boiled rice, which speeds up the process, and some add corn starch for thickening it. However, in this recipe, I am beginning with uncooked short-grain rice. I saw this famous Arabic chef on TV with a trick to prepare the creamiest rice pudding without having to use starch by utilizing the rice’s starch. She soaked the rice in milk for a couple of hours and then cooked the soaked rice with the milk. I’ve soaked my rice in coconut milk for 1.5 hrs, and it turned out to have a perfect texture; you can soak it for 1 hour or more, depending on your time.
I know this method is time-consuming, but it’s worth it, as the resulting rice pudding will be super creamy and delicious. This dessert is best prepared in advance, like a day before, and put in the fridge to set. It will be ready the following day.
Add the mastic and rose water at the end only after you turn the heat off, as you don’t need to cook them. Otherwise, the rose water will evaporate and won’t have any taste; the mastic makes sure to grind it into a powder using a mortar and pestle and add it at the end. After the pudding is cooked, it will dissolve immediately.
Storing Leftovers:
Store any leftovers in the fridge for up to 3 days.
This vegan rice pudding recipe makes three servings, can be doubled or tripled to serve more people, and is stored well in the fridge. It’s best to prepare it in advance and enjoy it the next day, maybe for breakfast as well; it’s one of my daughter’s best breakfast dishes.
Recommended Recipes:
- Black-eyes pea & quinoa salad recipe.
- Cream of mushroom soup recipe.
- Arabic chickpea rice recipe
- Sweet potato salad recipe.
If you make this recipe, I’d love a comment and a rating. Please make sure to tag me in re-creation on Instagram @veganbilaraby. I love to see your take on my vegan recipes 💚
Vegan Rice Pudding Recipe
Ingredients
- 1½ can full-fat coconut milk
- ⅓ cup short grain rice
- ½ cup coconut sugar
- 2 pods cardamom
- 2 tbsp rose water
- 5 pebbles mastic grinded
- 1 tbsp pistachio powder optional toppings
- 1 tbsp coconut flakes optional toppings
Instructions
- In a medium-sized bowl add the rice and 1 cup (½can) coconut milk, stir and let it soak for 1½ hours in the fridge.
- Add the soaked rice plus the milk to a pan. Add the remaining one can of coconut milk, cardamom, and coconut sugar to the pan and put it on the stove on medium-high heat and stir. Stir every 30 seconds the rice and let it cook for 30 minutes.
- After 30 minutes you will notice that the milk has reduced and thickened and the rice is cooked and creamy.
- Turn the heat off and add the rose water plus the mastic powder and mix the pudding.
- Serve the pudding in single cups and leave it to cool a bit before adding any toppings.
- You can enjoy it hot, or put it in the fridge after it cooled down, just cover it with a cling film and keep it in the fridge till it sets and enjoy.
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