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Rice pudding

Rice pudding

Sugar free and vegan
  • Dairy Free
  • Diet Friendly
  • Egg Free
  • Gluten Free
  • Pot
  • Protein Rich
  • Vegan
  • Vegetarian
  • 20 mins
  • Serves 8-10
  • Easy


I always liked rice pudding, since I was a little girl. During the summer, I would visit my grandparents in Perea, where I would spend my vacation. Since I was very thin as a child (I barely ate food) my grandmother always feared I would lose more weight and my mother would blame her. So she used to come after me and my bike with a glass of freshly squeezed orange juice and a boiled egg to feed me, haha! She was so cute… one of the sweetest people I ever met.

My grandfather owned a bakery back then, and every morning Dimitris, the confectioner of the shop, would make fresh aromatic rice pudding with cinnamon! It was the only thing they did’t have to force me to eat! I could live on rice pudding all summer…! I used to go into the back shop where he worked and get as many cups as I could hold! Warm and creamy, it was a real delight.

Since I quit sugar and stopped drinking cow’s milk a long time ago, I stopped eating my favorite treat as well. Until, I started making my own homemade almond milk. I thought I should give it a try and see what it would taste like. I assure you it’s perfect! Whoever tried did not realize there was no milk and no sugar in it!

Make sure to buy an almond milk without a roasted taste, as it will give another aroma, but if you like it that’s fine. You can use any seed or nut milk, such as from soy, rice, hazelnuts, quinoa, oats etc. If you make your own almond milk though, use that, I think it’s the most suitable. I use basmati rice, since it’s a bit easier to digest and is not as “sticky” as other kinds of rice, you can also use whole basmati rice, you will just need to increase the boiling time a little. You can even add cacao powder for a chocolaty version!

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1.160gr almond milk or other plant or seed milk of your choice
80gr basmati rice
1/3 tsp vanilla bean powder
1/2 tsp cinnamon
300gr agave syrup or honey
25gr corn flour (2 heaped tbsp)



Put the 1kg of milk in a pot (set the rest 160gr aside in a bowl) together with the rice, cinnamon, vanilla and agave syrup and mix well. As soon as it starts to boil, place it over medium heat (mine is from 1-9, I turn it at 6) and let it boil for 13 mins for a crispy rice, or 15 mins for a soft rice texture.


At the end of your boiling time, mix the corn flour in the rest of the milk and pour it into your pot, stirring well untill the cream thickens, it will take about a minute or so. Remove from the heat.


Pour the hot mixture in 8-10 glass bowls, depending on their size, and avoid plastic containers, as the heat produces unhealthy chemical compounds when it comes in touch with plastic, so it's good to avoid it if possible, or wait for your rice pudding to cool completely before pouring it into the plastic containers. When the pudding is completely cool, cover your bowls and preserve them in the fridge for about 3-4 days.


Serve with an extra sprinkle of cinnamon.

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Goji Mary

Είμαι η Μαρία και λατρεύω τη μαγειρική. Η κουζίνα είναι το βασίλειό μου, όπου δημιουργώ για μένα και τους αγαπημένους μου, υγιεινά γεύματα και γλυκά... γιατί τι είναι η ζωή χωρίς γλυκό?! Νέες, ελαφριές, υγιεινές και νόστιμες συνταγές, εμπνευσμένες από τις αναμνήσεις των γλυκών παιδικών μου χρόνων αλλά και από άλλους μάγειρες και μαγείρισσες που μοιραζόμαστε το ίδιο πάθος!

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