If you’re craving a comfort dessert that feels like a warm hug in a bowl, this Vegan Rice Pudding Recipe is going to become your new best friend. Creamy, subtly sweet, and perfectly spiced with cinnamon, this plant-based twist on a classic treats your taste buds with rich texture without a hint of dairy. It’s easy enough for a weeknight dessert yet special enough to share at brunch or celebrations. Once you try this dreamy vegan rice pudding, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
With just a handful of simple, wholesome ingredients, this recipe comes together beautifully. Every component plays a key role in delivering creamy texture, natural sweetness, and that cozy cinnamon warmth that makes vegan rice pudding so irresistible.
- ¾ cup uncooked white rice: Short or medium grain rice works perfectly, giving a creamy consistency once cooked.
- 2 cups unsweetened almond milk: Divided use, this plant-based milk keeps things light and dairy-free while adding subtle nuttiness.
- ¼ cup canned coconut milk: Adds luxurious creaminess and a tropical hint that elevates the pudding’s richness.
- ¼ cup maple syrup or agave nectar: Natural sweeteners that create just the right amount of sweetness without overpowering.
- 1 teaspoon vanilla extract: Warm and fragrant, vanilla deepens the flavor for that comforting vibe.
- ½ teaspoon ground cinnamon: The star spice that brings warmth and a touch of spice to every bite.
- â…› teaspoon salt: Balances the flavors, enhancing the sweetness and richness of the dish.
- Optional toppings: Raisins, chopped nuts, fresh berries, or extra cinnamon add texture and bursts of flavor.
How to Make Vegan Rice Pudding Recipe
Step 1: Cook the Rice with Milk and Salt
Start by combining your rice, most of the almond milk (1 ½ cups), creamy coconut milk, and salt in a medium saucepan. Bring this mixture up to a gentle boil over medium heat. Once boiling, reduce the heat to a low simmer and cover the pot. Let it cook for 15 to 20 minutes, stirring occasionally, until the rice is tender and most of the liquid has absorbed into the grains. This slow simmer is what coax the rice to release its natural starches, creating that coveted creamy base.
Step 2: Add Sweeteners and Flavorings
Now for the magic moment. Stir in the remaining ½ cup almond milk, your maple syrup or agave nectar, vanilla extract, and cinnamon. Keep the pot uncovered and cook for an additional 5 to 10 minutes, stirring frequently. This is when the pudding really thickens up. You can adjust the cooking time depending on whether you want it more saucy or thick and spoonable.
Step 3: Cool and Prep for Serving
Once you’ve reached that perfect creamy consistency, remove the pot from the heat. Let the pudding cool slightly — it tastes wonderful warm, but a chilled version is refreshing too. This cooling time allows the pudding to set up a bit more, making every spoonful indulgently smooth yet pleasantly firm.
How to Serve Vegan Rice Pudding Recipe
Garnishes
Don’t be shy with toppings! Sprinkle on some golden raisins for a chewy sweetness, chopped nuts like almonds or pecans for crunch, or fresh berries for a pop of bright flavor and color. A dusting of extra cinnamon on top will give you that inviting cinnamon aroma every time you dive in.
Side Dishes
This vegan rice pudding makes a colorful addition to any brunch spread. Pair it with fresh fruit salad, a crisp green salad, or even some toasted sourdough for a balanced meal. It’s equally delightful served alongside a strong, freshly brewed coffee or herbal tea to round out the experience.
Creative Ways to Present
Why not take this Vegan Rice Pudding Recipe to the next level by serving it in elegant glasses or small mason jars? Layer it with fruit compote or vegan yogurt for a parfait-like delight. For parties, garnish with edible flowers or a drizzle of melted dark chocolate to impress your guests without any fuss.
Make Ahead and Storage
Storing Leftovers
This recipe stores beautifully in the fridge for up to 4 days. Just transfer your pudding to an airtight container and you have a delectable grab-and-go dessert or breakfast ready anytime. The flavors deepen over time, making it even more satisfying the next day.
Freezing
If you want to save some for longer, you can freeze vegan rice pudding in freezer-safe containers for up to 2 months. Just keep in mind the texture might slightly change, so it’s best used for cooking batches ahead rather than long-term storage.
Reheating
To enjoy your leftovers warm, gently reheat the rice pudding on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of almond milk if the pudding looks too thick after refrigeration — this will revive the creamy texture you love.
FAQs
Can I use a different plant-based milk instead of almond milk?
Absolutely! Feel free to use oat, soy, cashew, or any other unsweetened plant milk you like. Each will subtly change the flavor and creaminess, so experiment to find your favorite.
Is it okay to use brown rice instead of white rice?
Brown rice can be used, but it will require a longer cooking time and won’t create as creamy a texture as white short or medium grain rice. For best results, stick to white rice for that classic pudding creaminess.
How sweet is this Vegan Rice Pudding Recipe?
The sweetness level is mild and natural, coming mostly from maple syrup or agave nectar. You can easily adjust according to your preference by adding a little more or less sweetener.
Can I make this rice pudding in a slow cooker?
Yes, you can! Combine the ingredients and cook on low for 2 to 3 hours, stirring occasionally. Just keep an eye on the texture to avoid it becoming too thick or dry.
Is this recipe nut-free?
If you use a nut-free plant milk such as oat or rice milk instead of almond milk, this recipe can be easily made nut-free. Just swap toppings accordingly to keep it allergy-friendly.
Final Thoughts
This Vegan Rice Pudding Recipe truly is a little bowl of heaven that caters to all your comfort food cravings while being completely dairy-free and vegan-friendly. Creamy, fragrant, and easy to whip up, it’s a sweet treat you can enjoy guilt-free at any time of day. So why not give this recipe a try and share a cozy, delicious moment with friends or family? I promise it will become a beloved staple in your kitchen.
Print
Vegan Rice Pudding Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dessert, Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This Vegan Rice Pudding is a creamy, comforting dessert or breakfast made with almond and coconut milk. Naturally sweetened with maple syrup and flavored with cinnamon and vanilla, it’s a delightful dairy-free and gluten-free treat that can be served warm or chilled with your favorite toppings.
Ingredients
Main Ingredients
- ¾ cup uncooked white rice (short or medium grain)
- 2 cups unsweetened almond milk (or any plant-based milk), divided
- ¼ cup canned coconut milk (for creaminess)
- ¼ cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- â…› teaspoon salt
Optional Toppings
- Raisins
- Chopped nuts
- Fresh berries
- Extra cinnamon
Instructions
- Combine and Cook Rice: In a medium saucepan, combine the rice, 1 ½ cups of the almond milk, coconut milk, and salt. Bring to a gentle boil over medium heat, then reduce to a simmer. Cover and cook for 15–20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.
- Add Sweeteners and Flavorings: Stir in the remaining ½ cup almond milk, maple syrup, vanilla extract, and cinnamon. Continue cooking uncovered for 5–10 minutes, stirring frequently, until the pudding thickens to your desired consistency.
- Finish and Serve: Remove from heat and let cool slightly. Serve warm or chilled, topped with your favorite add-ins like raisins, nuts, or fresh fruit. Sprinkle with extra cinnamon if desired.
Notes
- For a creamier texture, use arborio rice or stir in an extra splash of coconut milk before serving.
- Keeps well in the fridge for up to 4 days—great for meal prep or dessert!
