Creamy Rice Pudding

When there’s leftover rice around, we like to turn it into a comforting bowl of creamy, vanilla-y, raisin-y goodness.

You can enjoy this for breakfast or dessert – it’s like a warm hug.


  • 2 cups cooked brown rice
  • 2 cups coconut milk, soy milk, or other plant-based milk
  • 1/4 tsp salt
  • 2/3 cup raisins
  • 1 tsp vanilla
  • Coconut sugar or cinnamon to top your pudding (optional)


Mix all the ingredients into a medium pot except the maple syrup and cinnamon (if you want them as a topping).

Heat over medium high heat, stirring frequently, for about 15 minutes until it starts to get thick and creamy.

Serve hot or cold. Enjoy!


Today I am practicing doing less.





I wish you a day of freedom, space, and ease. 🙂

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

3 responses to “Creamy Rice Pudding”

  1. maitricookswithlove Avatar

    Comfort in a bowl. 🙂

  2. maitricookswithlove Avatar

    Instagram comment from Jessica: Rice pudding reminds me of my childhood…

    1. maitricookswithlove Avatar

      @Jessica Hooray, I’m so glad! Warm cozy tummies are the best. 🙂

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