Cinnamon Rice Pudding with Cherry LARABAR Sauce
Recipe type: Vegan, Gluten free, Dairy free, Yeast free
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
This soft and sticky rice pudding is the perfect way to begin a relaxing Sunday morning. Have the leftovers double as a warm breakfast on the go, just add a handful of granola and you’re ready to rock! Inspired by: My Recipes
  • 1¼ cup water
  • ¼ cup uncooked jasmine rice
  • ½ cinnamon stick
  • pinch himalayan rock salt
  • ½ cup non-dairy milk – I used almond milk
  • 1 tablespoon raw honey – to make vegan use maple syrup
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon pure vanilla extract
  • ⅛ teaspoon almond extract
  • 1 cherry pie LARABAR soaked in ¼ cup water
  • ¼ teaspoon pure vanilla extract
Optional toppings
  • because I ate half of this one day and the other the next, I didn’t get to take pictures of the toppings I tried with this pudding! I sprinkled on some omega granola, shelled flax seeds, coconut and stirred in a bit of maple flavoring. It was delicious!
  1. To prepare pudding, combine first 4 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered for 20 minutes or until rice is tender. Drain remaining liquid and return rice and cinnamon stick to the stove top.
  2. Stir in almond milk, honey, cinnamon, vanilla, and almond extract. Bring to a simmer over medium heat, stirring constantly. Reduce heat to medium-low; cook 20 minutes or until thick, stirring frequently. Remove from heat and discard cinnamon stick.
  3. To prepare sauce, combine soaked LARABAR and vanilla in a blender and process until smooth.
  4. Pour sauce over pudding and serve.
Recipe by Healthful Pursuit at