• Soyfoodscouncil

Chocolate Cherry Pecan Rice Pudding

Yields 6


Ingredients 2 tablespoons vegan butter (optional)

1 cup Arborio rice

3 1/2 cups sweetened soy milk

1/2 cup dried, sweetened cherries

1 teaspoon vanilla extract


To serve 1/4 cup chocolate chips

1/4 cup chopped pecans


Instructions In an uncovered pressure cooker or multicooker, heat the vegan butter on low heat. Add the rice and stir to cover. Stir in the soymilk and dried cherries.

Cover and cook on high pressure for 7 minutes. Use a quick release after 10 minutes.

Remove the cover and stir in the extracts. Spoon into a pudding bowl and garnish with chocolate chips and chopped pecans and serve warm.

Optional cold variation: Stir in the extract, chocolate chips, and pecans and transfer to a bowl with an airtight lid and refrigerate to serve cold (at least 4 hours, ideally overnight.


Notes This is a modified version of the Fruit and Nut Rice pudding in the cookbook Vegan Pressure Cooking by JL Fields

0 views0 comments

Recent Posts

See All

Vegan Dark Chocolate Truffles

Ingredients 1 package of drained silken tofu (you will only use ¾ of the package) 10oz dark chocolate chips 3 Tbsp pure maple syrup 1 tsp vanilla extract ½ – 1c shredded unsweetened coconut for rollin

Vegan Frozen Lemon Cheesecake with Raspberry Sauce

Serves 12 Cathe Olson’s dessert entry features a tasty cheesecake flavored ice cream that gets served in a graham cracker crust and topped with pureed raspberries. You will need an ice cream maker to

Vegan Chocolate Cherry Cake

Ingredients 1 ¼ cups all purpose flour ¼ cup soy flour ½ cup baking cocoa 1 teaspoon baking soda 1 teaspoon baking powder 1 cup dairy free semi-sweet chocolate chips ½ cup cherry preserves 1 cup granu