If you’re craving a sweet treat, make this vegan rice pudding recipe. It’s 100% dairy-free and easy to customize.
Simply combine all the ingredients in a pot, stir, and simmer. After 15 to 25 minutes, you’ll have a homemade rice pudding that’s wonderfully creamy and comforting.
To customize your vegan pudding, serve it with raisins, chopped fresh fruit, nuts, or coconut flakes. You can also add a dollop of Coconut Whipped Cream or Blueberry Chia Jam for an extra dose of flavor.
Table of Contents
Key Ingredients
- Non-dairy milk. You’ll need the thick creamy part of canned coconut milk, as well as plant milk from the carton. You’re welcome to use more coconut milk, or another type, like oat or almond.
- Rice. We used instant white rice. If you’d like to use the non-instant version, you may need to extend the cooking time as necessary.
- Sweetener. Brown sugar, white sugar, and maple syrup all work well for this recipe.
How to Make Vegan Rice Pudding
The following recipe explains how to make a basic vegan rice pudding, which you can customize according to your taste buds. If you prefer a “soupier” pudding, add more liquid. Likewise, if you want a thicker pudding, use less liquid. You can find the ingredient measurements, steps, and tips in the recipe card at the bottom of this post.
1. In a pot or deep pan over medium-high heat, combine the uncooked rice, non-dairy milks, cinnamon, nutmeg, salt, vanilla extract, and sweetener. Stir the mixture occasionally to ensure the rice doesn’t stick to the pot.
2. Bring to a boil, then reduce to a simmer for 15 to 25 minutes. The pudding is ready when the rice is soft and the mixture is creamy and thick. Taste and add more sweetener, cinnamon, or milk as needed.
3. Let cool slightly. Transfer to bowls and serve with toppings your choice. Enjoy warm or cold.
Recipe Tips, Variations, and Substitutions
- Stir the pudding occasionally. As the rice pudding cooks, stir the mixture every so often. This will help prevent the rice from sticking to the pot.
- Add citrus. Elevate the flavor with a teaspoon or two of orange or lemon zest.
- Mix in chai spice. For a spicy kick, use a teaspoon of your favorite chai spice mix in place of cinnamon.
Frequently Asked Questions
Can I store leftovers?
Yes. Store vegan leftover rice pudding in an air-tight container for 3 to 4 days. To reheat, add a bit of plant milk to help rehydrate the pudding, then heat over the stovetop or in the microwave.
Can I freeze it?
Yes. Store leftover pudding in a freezer-safe container for 2 to 3 months. When you’re ready to eat the pudding, thaw it in the refrigerator. Add a bit of milk and reheat.
Can I make rice pudding with leftover rice?
Definitely! If you’re stuck with leftover rice from last night’s dinner, feel free to use it in this recipe. You’ll need less milk, about 1 cup plant-based milk for every 1 cup of cooked rice, but the steps are the same. Your rice pudding should be ready in about 15 minutes.
Serving Suggestions
- Blueberry Chia Jam — Top off your pudding with a spoonful of homemade berry jam.
- Coconut Whipped Cream — For a richer pudding, add a dollop of whipped cream.
- Applesauce — Stir in some applesauce for dose of natural sweetness.
Vegan Rice Pudding with Coconut Milk
Ingredients
- 2 ½ to 3 cups non-dairy milk unsweetened and plain
- 1 cup canned coconut milk
- 1 cup uncooked white rice
- 3 tablespoons brown sugar or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt
- Raisins, nuts, coconut flakes optional, for topping
Instructions
- In a pot or deep pan over medium-high heat, combine the uncooked rice, non-dairy milks, cinnamon, nutmeg, salt, vanilla extract, and sweetener. Stir occasionally to ensure the rice doesn’t stick to the pot.
- Bring to a boil, then reduce to a simmer for 15 to 25 minutes. The pudding is ready when the rice is soft and the mixture is creamy and thick.
- Taste and add more sweetener or cinnamon as needed.
- Let cool slightly. Transfer to bowls and serve with toppings your choice. Enjoy warm or cold.
Notes
- To make this recipe with leftover cooked rice, use 1 cup plant-based milk for every 1 cup of cooked rice. Follow the steps as usual until the mixture is creamy and the rice is soft, about 15 minutes.
- Store leftover vegan rice pudding in an air-tight container in the refrigerator for 3 to 4 days.
- To freeze leftover pudding, store it in a freezer-safe container for 2 to 3 months. Thaw in the refrigerator before reheating.
- Reheat leftover rice pudding over the stovetop or in the microwave. Add a bit of milk to help rehydrate the mixture.
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About the Author
Kirsten Nunez is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating and photographing vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.
