Healthy Gluten-Free, Vegan Rice Pudding

 In Dairy Free, Dessert, Egg Free, Gluten Free, Recipes, Vegan

Healthy Gluten-free, Vegan Rice Pudding

Yesterday, I celebrated my one-year blogiversary.  Bake For Your Life is still an infant in the cyber blogging universe.  And yet, I feel it was a robust year.  I learned about: writing, social media marketing, photography and photo editing, virtual (and in-person) networking.  And I learned a LOT about baking.  I’ve been baking since childhood, so I thought I knew my way around a KitchenAid and an oven, but I discovered I knew a whole lot less than I thought!

And while that realization is humbling, it really just makes me want to stretch my baking abilities and conquer something new.  So, in 2018, be prepared for anything!

Another thing I learned last year was that despite our virtual realities, people still want human connection.  I absolutely love it when someone comments on a post or tries a recipe. I’ll do the same for other bloggers, too.  If I’ve tried one of their creations, I’ll write a comment on their blog or on social media.  We are not islands and being able to connect with other foodies is a critical part of this experience.

Several people who know more about blogging than I do suggest I reveal more about my personal self on the blog.  Mostly, so that my readers get to know me and feel like I’m a real human (which I am, it turns out).  So, for today’s post, I’m offering up a few fun facts about myself.  Which is hard for me as I don’t really like to be the center of attention.  And because I don’t consider myself particularly interesting.  So, please…if you can relate to any of these tidbits, let me know!  Here goes:

My favorite color(s) are black and white.  I can’t opt for one over the other as I love them the same.  Purists will tell me that black and white aren’t actually colors, rather shades or hues, but still my eye is always drawn to a crisp white or a sharp black.  They are classics.  And also why the Bake For Your Life logo looks the way it does…

My favorite place is Bavaria.  We visited Bavaria two summers ago and I could not get the place out of my head or my heart.  It almost felt like I had been born there and it was “home” on an innate level.  Plus, it’s beautiful – mountains surround you, the open spaces yield lakes and fjords and farms and natural treasures everywhere.  The people of Bavaria are hearty but warm and welcoming and the food is outstanding.

My favorite hobby is hiking.  I grew up at the base of the San Gabriel Mountains in California.  My Dad and I would often hike on the weekends.  It feels so nice to be out in the fresh air, climbing a mountain and looking back at how far you’ve come.  In summer, I’d spend several weeks in northern California, sleeping under the stars in Yosemite, the High Sierras and the Ansel Adams Wilderness.  Those are some of my most vivid and cherished memories of childhood.

My culinary weakness is tortilla chips.  And if there’s salsa and guacamole nearby, I’m doomed.  I could eat a family size bag in one sitting.  At Mexican restaurants, I have to sit on my hands to avoid eating the entire bowl of chips before I’ve even ordered my meal.

Growing up, I wanted to be a flight attendant.  Because I wanted to see the world!  I can’t recall at what point in my young life I decided to be an accountant instead.  It was far less glamorous, but perhaps more stable?  Who knows…

I’ll leave you with a recipe (since that’s what you’re really here for, right?).  I concocted a healthy version of Rice Pudding.  It’s gluten-free and vegan and can be enjoyed with any kind of dried or fresh fruit, nuts, coconut, chocolate chips…whatever suits your fancy!

Healthy Gluten-Free, Vegan Rice Pudding


Healthy Gluten-Free, Vegan Rice Pudding

Healthy Gluten-Free, Vegan Rice Pudding

  • Prep Time: 2m
  • Cook Time: 20m
  • Total Time: 22m


  • 1 cup uncooked white rice
  • 1 3/4 cups canned lite coconut milk, divided
  • 1 cup coconut water
  • 1 cup water
  • 2 tablespoons coconut sugar
  • 1 teaspoon vanilla extract
  • pinch sea salt
  • 1 cup dried fruit of choice (dried apricots, cherries, raisins, cranberries)
  • Toppings: shredded coconut, nuts, honey, chocolate chips, etc.

How To Do It

  1. In a large saucepan, heat the rice, 1 cup of coconut milk, the coconut water, water and coconut sugar until it comes to a gentle boil. Stir frequently to ensure the rice does not stick to the bottom.
  2. Reduce the heat to low, cover and cook until the rice has absorbed most of the liquid (about 20 minutes). Stir occasionally to avoid sticking.
  3. Uncover the pan and add the remaining ¾ cup coconut milk, the vanilla extract and the sea salt and stir until combined.
  4. Stir in your desired fruits and/or nuts and/or toppings.
  5. Enjoy warm! You can refrigerate leftovers in a sealed container up to four days.
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