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Vegan Danish Rice Pudding
May 31, 2011
Being of Danish decent, every Christmas my mother makes traditional Danish rice pudding and every year I sit and watch as my family devour it. Well, I finally veganized our family recipe and dare I say think that it is even better than the original! It's so good I'm contemplating a new family tradition of making it for every holiday.

Almond Whipped "Cream"
  • 1 cups raw almonds
  • 1 1/3 cups water
  • 5 T unrefined sugar
  • 2 tsp almond extract
  • tsp salt
  1. Place almonds in a jar or bowl and fill with water. Soak 4-8 hours. Drain and rinse.
  2. Put everything in a blender and blend until very smooth. Add more water if needed to blend.
  3. Put cream in a bowl and refrigerate for 1 hour or until cold.
Rice Porridge
  • 1 cup brown rice (uncooked) (basmati or long grain)
  • 4 cups almond milk or other non-dairy milk
  • 3 T unrefined sugar
  • 1 tsp almond extract
  1. Rinse rice and add to a sauce pan with the remaining ingredients.
  2. Cover, bring to a boil, turn to low and simmer for 2 1/2 hours or until all liquid has been absorbed.
  3. Remove from heat and place porridge in a glass container and refrigerate 1 hour or until cold.
How to Combine:
  1. When both cream and porridge are cold put a scoop of each in a small bowl and mix using a fork to thoroughly incorporate. Place in a larger bowl.
  2. In small bowl repeat process with remaining cream and porridge, and add to larger bowl.
  3. Stir all together and add more almond extract or sugar if desired.
  4. For fun, hide a blanched almond in your rice pudding and serve.

By Chelsea Davis

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