I never really had plain rice turned into a dessert dish until I moved to Australia. But once I had a go at trying them, I was hooked! This vegan rice pudding with blood orange syrup is not just delicious, it is such a comforting dessert breakfast option on a cold winter morning (yes! I said it! dessert for breakfast!!).
While Asian cuisine uses a lot of glutinous rice for desserts, using plain white rice for desserts are quite rare. While most rice pudding uses cream, condensed and evaporative milk, this particular recipe is completely dairy-free. But it is still decadent, I promise. Rice pudding is a great alternative to other breakfast staples such as oats and chia pudding if you are after a bit of change. Plus, what a great way to use leftover rice right?
For some, the idea of eating rice for breakfast (especially sweet rice at that) might be a little off-putting. But believe it or not, it is a common occurrence in some parts of the world. Come on ! get on the bandwagon already!
Which Rice is Best for Rice Pudding ?
Having seen a different variety of rice pudding/dessert dishes from a variety of different cultures. I must say, most rice works well to turn into rice pudding! Including but not limited to, long-grain rice, short-grain rice, basmati rice, arborio rice, wild rice, black rice, even glutinous rice! One that I don’t quite like is Thai Jasmine rice – it is too starchy and they cook too quickly, thus making it difficult to get to the al dente stage. But their glutinous variety is top!
Ideally, just like my pasta, I prefer my rice pudding to be slightly al dente. For this recipe I paired the rice pudding with this gorgeous blood orange syrup. The blood orange is not just beautiful to look at, they also juice well and are yummy! The juice they make yields this stunning dark, red-orange juice which turns even more beautiful mixed with spices and rich maple syrup. The result is a gorgeous syrup, perfect on top of just about anything.
Rice puddings can be served both warm and chilled. I prefer my pudding chilled (and plain) when having it as an after-dinner dessert, however, prefer them warm (and with fruits) as a winter morning breakfast. It is really a personal preference at the end of the day. Definitely a must-have on your meal prep list.
Rice Pudding with Blood Orange & Vanilla Syrup
Blood Orange Syrup
- 1 cup Blood Orange Juice
- ⅓ cup Orange Juice
- 1 Cinnamon Stick
- 2 Star Anise
- ⅓ cup Maple Syrup
- 1 cup Medium Grain Rice cleaned
- 1½ cup Coconut Milk
- 2 tbsp Sugar
- 1 cup Water
- A few slices of Blood Oranges
How to Make Blood Orange Syrup
- Add orange juice into the pot on low heat
- Add cinnamon stick and star anise
- Add maple syrup and simmer until syrup has reduced and golden in color
How to Make Rice Pudding
- Clean rice thoroughly
- In a pot, cook rice with water and coconut milk
- Stir constantly
- Add sugar and cook rice until liquid had been absorbed (not fully)
- Try rice as you go along, when it starts to cook remove from heat.
- Service rice pudding with blood orang syrup
- To make rice pudding really creamy, stir the rice mixture constantly
- Replace coconut milk with other nut milk (almond, macadamia) for a nuttier flavour
- If you prefer your rice pudding with out a syrup, increase the amount of sugar in your pudding, or sprinkle some on top (while pudding is hot). I like to add Coconut sugar or Rapadura sugar on mine.
- Pudding keeps well in the fridge for 3 days. Can also be frozen. If using nutty milk rice pudding tends to last longer.