This vegan rice pudding with rosewater is easy to make, the perfect balance of flavours, creamy hug in a mug style recipe.
There’s something really comforting about eating something out of a cup, mug, glass or small bowl. Especially a rice pudding that’s silky smooth, and not too overpowering. With the added pistachio crunch on top, you can enjoy it for breakfast, dessert, or even as a snack.
The best part is that you can make a batch and keep it in the fridge. You can pack it for an afternoon snack or treat for work, school or road trip.
I can’t believe it has taken me so long to start experimenting with rice puddings!
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I’ll try a few other flavours, like walnut, rum and raisin or chocolate and orange. Or something fresh like raspberry and coconut. Oh, the options are endless! Do you have any suggestions of what flavour combinations you’d like to see? Or a one that you have made in the past that you love?
I did grow up eating rice puddings. They’re called Sutlijaš in Serbian, and my dad made them for us for breakfast quite often for my siblings and I.
I remember it being mainly dried fruit like sultanas, nuts like walnuts or almonds, and seeds like sunflower or sesame seeds. He made the rice pudding with milk and sugar. And of course lots of cinnamon.
I wanted to try something different, and I love the idea of using rose in a dessert. When I think of rose flavoured anything, I think of Turkish delight. Something that I also grew up eating. My dad would have a box of if in the house most of the time.
A creamy dairy-free rice pudding
You might be wondering how you can make creamy rice pudding and it be dairy-free? Well, rice has enough starch in itself to make it creamy and the added base of plant milk, in this case, coconut, is enough to make it thick and creamy.
If you are dairy-free or vegan, you will enjoy the beautiful delicate flavours this rice pudding has to offer. With it being so versatile, you can’t really go wrong!
Hope you enjoy this creamy and light rice pudding with rosewater and pistachios.
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