Pineapple rice pudding cups

Using muffin tins to create grab and go goodies has become quite a thing lately — mac and cheese cups, mini-quiche cups (vegan mini-quiche cups, in our case, of course). So why not rice pudding cups? A serving of rice pudding in a bowl is none too exciting, but baked in a muffin tin, it’s transformed into something much more fun. These easy vegan pineapple rice pudding cups are great with coffee, tea, or nondairy milk, and fresh fruit — as a hearty snack or even as a breakfast or light lunch.

Whenever I cook rice, I always seem to make too much, so this is a great way to use up leftovers.  And take-out Chinese food always comes with way too much rice, so this is a perfect use for it.

As far as what kind of rice to use, the beauty of this is that you can use any kind, so long as it’s not too grainy or dry. If you’re using freshly cooked rice for this, that won’t be an issue, but if you’re using leftovers, cook or microwave it with about 1/2 cup additional water (or nondairy milk), and let it absorb to plump the rice up.

One of the key ingredients in this recipe is oatmeal — fine, quick-cooking oats. That will become the “glue” that holds these rice pudding cups together as they bake. If you have only rolled oats on hand, you can pulse them in a food processor until finely chopped.

Yield: 12

Pineapple rice pudding cups

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These vegan pineapple rice pudding cups are great with coffee, tea, or nondairy milk, and fresh fruit.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 3 cups firmly packed cooked rice (any variety), see Note
• 16-ounce can crushed pineapple, lightly drained
• 2/3 cup raisins
• 1/2 cup vanilla vegan oat or almond creamer, or coconut milk
• 1/4 cup maple syrup or agave
• 1 teaspoon cinnamon
• 1/2 cup firmly packed oatmeal
• 1/4 cup chopped walnuts, optional

Instructions

1. Preheat the oven to 350º F.
2. Combine all the ingredients in a mixing bowl and stir together thoroughly.
3. Divide between 12 foil or paper-lined muffin cups in a muffin tin. Bake for 30 minutes, or until firm to the touch.
4. Allow to cool until just warm or at room temperature. To store any that won’t be eaten right away, cool completely, then store in a covered container, and refrigerate. These will keep well in the refrigerator for 3 days.

Notes

As mentioned in the headnote, you can use any kind of rice (brown or white), so long as it’s not too grainy or dry. If you’re using freshly cooked rice for this, that won’t be an issue, but if using leftovers, cook or microwave the rice with about 1/2 cup additional water (or nondairy milk), and let it absorb to plump the rice up.

• Here are lots more vegan appetizers & snacks as well as desserts & sweets.