There have been many variations on rice pudding in my life over the years. This recipe is the closest approximation I have come to my all-time favorite, which was a coconut rice pudding I bought frequently at the food co-op behind one of my college rental homes. That rice pudding was cold, creamy, and totally reinvented how I thought of rice pudding.
Growing up, both of my grandmothers made rice pudding. Both versions were baked and custard-like, and served warm. I liked the warm rice pudding, but the texture was never as creamy as the version I found in college. This recipe combines my favorite features of each iteration: the rich, creamy texture of my college treat, plus the warmth of my family favorites.
Rice pudding is also a Christmas tradition in my family. My grandma makes her traditional rice pudding to accompany her Swedish holiday meal for Christmas Eve. Swedish rice pudding is served with lingonberries on top, as I’ve done here. Lingonberries are similar in flavor to cranberries - tart but sweet, and deep red in color, but smaller than cranberries. They’re not too hard to find, at either an import store or IKEA. If you don’t have lingonberries, any tart fruit topping is delicious served over this sweet and creamy rice pudding!
Original publication date: December 24, 2020
Creamy rice pudding garnished with tart berries is a holiday tradition in my family. This is my plant-based take on it.
I invite you to try my seasonally-inspired,
plant-based recipes to create your own