Vegan Brown Rice Pasta Apple-Cinnamon Pudding 🍎

 

When the evenings turn crisp and apples are plentiful, it’s time to stir up something warm and cozy — like this Vegan Brown Rice Pasta Apple-Cinnamon Pudding. It’s a gentle twist on traditional rice pudding, using brown rice spiral pasta instead of rice, and sweetened naturally with pure maple syrup. The result is a creamy, lightly spiced comfort dessert that fills your kitchen with the scent of baked apples and cinnamon. You can make it on the stovetop for a quick treat or in your Instant Pot for an easy hands-off option. Either way, it’s a wholesome, dairy-free pudding that makes a beautiful finish to any fall meal — or even breakfast, if you love a sweet start to your day.

Serves: 4–6

Prep time: 10 minutes

Cook time: 25 minutes (stovetop) or 10 minutes (Instant Pot)

A warm, creamy dessert that tastes like rice pudding meets apple crisp — made with hearty brown rice pasta, maple syrup, and cinnamon. It’s vegan, naturally sweetened, and comfort in a bowl.

Ingredients

• 3 cups (about 300 g) cooked brown rice spiral pasta *Amazon affiliate

• 2 medium apples, peeled and diced (about 2 cups / 240 g)

• 1 ½ cups (360 mL) unsweetened oat or almond milk (or coconut milk for richness)

• 3 tbsp (45 mL) pure maple syrup, plus extra for drizzling

• 1 tsp (5 mL) ground cinnamon

• ¼ tsp (1 mL) ground nutmeg (optional)

• ½ tsp (2 mL) vanilla extract

• 1 tbsp (8 g) cornstarch or arrowroot powder (for thickening)

• Pinch of salt

• ¼ cup (30 g) raisins, chopped dates, or walnuts (optional)

🥣 Stovetop Method

1. Cook the pasta:

If not already cooked, boil brown rice spirals until tender. Drain and set aside.

2. Simmer the sauce:

In a saucepan, whisk together the milk, maple syrup, cinnamon, nutmeg, vanilla, cornstarch, and salt.

Cook over medium heat, stirring often, until the mixture thickens slightly (about 5 minutes).

3. Add apples:

Stir in the diced apples and simmer 5–7 minutes, until softened.

4. Combine:

Add cooked pasta and optional raisins or nuts. Stir gently and cook 2–3 minutes until creamy.

5. Optional bake:

Spoon into a lightly oiled baking dish, bake at 350°F (180°C) for 15–20 minutes to caramelize the top.

       6   Serve:

Enjoy warm or chilled, drizzled with extra maple syrup or topped with vegan yogurt.

⚡ Instant Pot Method

1. Add ingredients:

To the Instant Pot, add:

• 1 ½ cups (360 mL) unsweetened milk

• 3 tbsp (45 mL) maple syrup

• 2 medium diced apples

• 1 tsp (5 mL) cinnamon

• ¼ tsp (1 mL) nutmeg

• ½ tsp (2 mL) vanilla

• Pinch of salt

• 3 cups (300 g) cooked brown rice pasta

(Do not add the cornstarch yet.)

2. Pressure cook:

Close lid and cook on Manual / Pressure Cook (High) for 3 minutes.

Let natural pressure release for 5 minutes, then quick-release any remaining pressure.

3. Thicken:

Whisk 1 tbsp (8 g) cornstarch into 2 tbsp (30 mL) cool plant milk.

Stir the slurry into the pudding on Sauté mode and cook 1–2 minutes until creamy.

4. Optional finishing touch:

Stir in raisins or nuts, then let stand 5 minutes before serving.

🍁 Tips

*For extra creaminess, stir in 2 tbsp (30 mL) coconut cream before serving.

*Add a pinch of ground cloves or ginger for holiday warmth.

*Store leftovers in the fridge for up to 4 days; reheat gently with a splash of milk.