Creamy Quinoa Rice Pudding

If you’ve got leftover quinoa and rice sitting in the fridge, this creamy vegan pudding is the perfect way to give it new life. Simmered with plant milk, agave or maple syrup, and cozy spices like cinnamon and vanilla, it becomes a rich and comforting treat. A quick cornstarch slurry thickens it up beautifully for that classic pudding texture—smooth, velvety, and spoon-licking good. Whether served warm with a sprinkle of toasted coconut or chilled with fruit on top, it’s a nourishing dessert (or even breakfast!) that feels like a hug in a bowl.

Ingredients

1-1/2 cups Cooked Quinoa Rice Blend (or any Rice)

1-1/2 cups Canned Coconut Milk (or oat, almond plant based milk)

1/4 cup Agave Nectar (or Maple Syrup) to taste

1 tsp Vanilla Extract

1/2 tsp Ground Cinnamon

1/4 tsp Ground Cardamom (optional)

Pinch of Sea Salt

1 Tablespoon Cornstarch

2 Tablespoons Cold Plant Milk (for slurry)

Optional: 1–2 tbsp Raisins or Chopped Dates

Toppings: Toasted Coconut, Fresh Fruit, Nuts, or Nut Butter drizzle

Instructions

In a saucepan, combine the cooked quinoa rice blend and 1-1/2 cups of plant milk. Bring to a gentle simmer over medium heat.

Stir in the maple syrup, vanilla, cinnamon, cardamom (if using), and a pinch of salt. Let it simmer gently for 5–6 minutes.

In a small bowl, whisk together the cornstarch and 2 tbsp cold plant milk to form a smooth slurry.

Slowly pour the slurry into the pudding, stirring constantly to avoid lumps.

Simmer for another 2–3 minutes until thick and creamy. If using raisins or dates, stir them in now.

Remove from heat and serve warm, or chill for a cold treat later. Add your favorite toppings!