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Vegan Breakfast Rice Pudding

  • Cooking time25 min
  • Prep time5 min
  • ServingsPortions 4
recipe image Vegan Breakfast Rice Pudding


  • 3 cups (750 mL) almond and coconut milk blend
  • 1 cup (250 mL) arborio rice
  • 1/4 cup (60 mL) Becel® Vegan margarine
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Combine milk blend, rice and Becel® Vegan margarine in medium saucepan and bring to a boil over medium-high heat. Reduce heat and cook covered until rice is tender, about 20 minutes.
  2. Serve, if desired, with Toppings* and additional almond and coconut milk.
*Cinnamon-Apple: Cook 1 chopped apple in 1 Tbsp (15 mL) Becel® Vegan margarine until tender. Stir in 2 Tbsp. (30 mL) brown sugar and a pinch of cinnamon. Fresh Berries with Maple Syrup: Cook 2 cups (500 mL) berries in 1 Tbsp. (15 mL) Becel® Vegan margarine Spread until softened. Serve over pudding and drizzle with maple syrup. Agave Walnut Banana: Cook 2 sliced bananas in 1 Tbsp. (15 mL) Becel® Vegan margarine until softened. Spoon over pudding; sprinkle with chopped walnuts and drizzle with agave syrup.