Vegan Rice Puddidge

This was originally made with a large batch of leftover rice as an Indian style sweet rice pudding. The leftovers from that first pudding were then eaten like a porridge for  breakfast. Everyone agreed it made a wonderful breakfast – but could do with less sugar. The recipe was refined and the Rice Puddidge was born.

You can use any leftover rice – however I use a combo of 2 parts jasmine to 1 part brown basmati. You can add anything to the mix really – the possibilities are endless.

This recipe makes quite a lot, and lasts a few days (reheated in the microwave as needed.)


  • 6 cups cooked rice
  • 1 cup hot water
  • ¾ cups maple syrup
  • 1½  tablespoons vanilla essence
  • 2 x 270 ml cans coconut cream (shaken to mix)
  • ⅓ cup chopped dried apricots
  • ⅓ cup sultanas
  • ½ cup dried cranberries
  • 2 fresh apples – chopped into quite small cubes
  • 2 tablespoons black chia seeds
  • 1 teaspoon cinnamon
  • ½ cup desiccated coconut
  • 1 cup soy or rice milk, extra

How to make

  1. Add the hot water, maple syrup and vanilla essence to a large saucepan and heat up to a simmer
  2. Add the dried fruit, apples, chia seeds and cinnamon and simmer for 2-3 minutes
  3. Add the coconut cream, mix together
  4. Add the rice and mix thoroughly, making sure you squish any rice clumps
  5. Simmer for another minute on low
  6. Then add the coconut and half of the extra soy / rice milk
  7. Mix though then simmer on very low for 20-30 minutes, stirring occasionally to make sure the bottom doesn’t burn.
  8. Serve with fresh blueberries and sliced bananas.