Cinnamon Rice Pudding with Cherry LARABAR Sauce

This soft and sticky rice pudding is the perfect way to begin a relaxing Sunday morning.

Eating Style: Dairy-free, Egg-free, Gluten-free, Nut-free, Refined Sugar-free, Vegan, Vegetarian

Prep Time:

Serves: 2


  • 1 1/4 cup water
  • 1/4 cup uncooked jasmine rice
  • 1/2 cinnamon stick
  • pinch Himalayan rock salt
  • 1/2 cup non-dairy milk
  • 1 tablespoon raw honey or maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon almond extract


  • 1 cherry pie LARABAR soaked in 1/4 cup water
  • 1/4 teaspoon pure vanilla extract


  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.

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To keep recipe vegan, use maple syrup.

Nutrition Information Per Serving

  • Calories: 218
  • Calories from Fat: 40
  • Total Fat: 4.5
  • Sodium: 52 mg
  • Carbs: 41.5 g
  • Dietary Fiber: 3.1 g
  • Net Carbs: 38.4 g
  • Sugars: 18.6 g
  • Protein: 3.7 g