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let’s make some buckwheat “rice” pudding!
This recipe is for those with a sweet tooth, and want a quick, 6 ingredient treat–Buckwheat “Rice” Pudding! Rice in quotation marks because it doesn’t actually contain any rice. I created this recipe because I know many of you are not able to eat rice, or prefer not to (I, on the other hand, absolutely love rice!). So instead, we’re using buckwheat groats, also known as kasha, and using the same technique you would to prepare a traditional rice pudding.
Now almost every country has a version of a rice pudding, though it is believed to have originated in China or India. If you’re enjoying an Indian rice pudding, you’ll most likely encounter spices like cardamom, whereas Latin rice pudding may incorporate lemon zest and British rice pudding may be strewn with raisins or enjoyed with toffee. That’s the beauty of rice (or in this case, buckwheat) pudding–you can use this base recipe and add spices and toppings to take it in your preferred direction.
This Buckwheat Rice Pudding is vegan, gluten free, refined sugar free, oil free and made with only 6 base ingredients.
what’s in this buckwheat “rice” pudding?
buckwheat groats, also known as kasha
a touch of sweetness, using either maple syrup or date syrup
optional citrus zest, raisins or toppings of choice
secrets to success
I highly recommend using coconut milk in this recipe, to add richness and healthy fat to the buckwheat. It creates a more pudding-like texture, whereas a lighter milk like almond or oat may not be quite as rich. Keep in mind that some non-vegan rice puddings are made with eggs, which adds that creamy, rich texture, so if you’re looking for something close to the original, go coco!
If you have any trouble digesting buckwheat, or want to speed up cooking time, you can soak your buckwheat groats in water a few hours before preparing this recipe. It’s not necessary, but if you do choose to soak, make sure you reduce the amount of liquid as needed.
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Bring water and buckwheat groats to a simmer in a small sauce pan. Let cook for about 8 minutes, or until most of the water has been absorbed.
Next add coconut milk, vanilla bean and its pod and cinnamon stick to the saucepan and cook at a low heat for about 15-20 minutes. Stir occasionally and adjust cook time (just simmer until most of the liquid is absorbed by the buckwheat).
Finally, add sweetener to taste along with any additional spices and toppings of choice. Enjoy warm or serve chilled!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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