Vegan Chocolate Cream of Rice Bowl

A rich, creamy, and indulgent vegan twist on classic cream of rice, flavored deeply with cocoa. Perfect for a warm, comforting breakfast or dessert.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 2 bowls

Course: Breakfast, Dessert

Cuisine: American

Calories: 380

Ingredients Method Notes

Ingredients

Cream of Rice Base

1 cup Vegan Milk (Soy or Almond) Unsweetened is preferred
1/2 cup Water
1/3 cup Instant Cream of Rice Cereal
2 tablespoons Unsweetened Cocoa Powder Use high quality for best flavor
2 tablespoons Maple Syrup Adjust to taste
1/4 teaspoon Vanilla Extract
Pinch Salt

Optional Toppings

1 tablespoon Vegan Chocolate Chips For melting in
1 tablespoon Toasted Hazelnuts Chopped
1/2 teaspoon Cinnamon For dusting

Method

Instructions

In a medium saucepan, combine the vegan milk and water over medium heat. Bring the mixture to a gentle simmer.
In a small bowl, whisk together the cream of rice cereal, cocoa powder, vanilla extract, and salt. This prevents clumping when adding to the liquid.
Gradually whisk the dry mixture into the simmering liquid. Continue whisking constantly for 1-2 minutes until the mixture thickens considerably.
Reduce the heat to low. Stir in the maple syrup and the vegan chocolate chips (if using). Continue cooking, stirring often, for another 3-5 minutes until the consistency is smooth, thick, and creamy, like pudding.
If the mixture becomes too thick, whisk in a splash more vegan milk until the desired consistency is reached.
Divide the chocolate cream of rice into serving bowls. Top with toasted hazelnuts and a light dusting of cinnamon before serving warm.

Notes

For an extra luxurious texture, use full-fat canned coconut milk instead of standard vegan milk. The residual heat will continue to thicken the cream of rice as it sits, so serve immediately after cooking.