Vegan Rice Pudding
Add Preferred SourceI’ve made a lot of simple desserts, but Vegan Rice Pudding always wins the room. It’s creamy, lightly sweet, and just so cozy. Think warm cinnamon and a bright pop of orange zest that takes it completely over the top. Almond milk and maple syrup keep it simple, and every single bowl disappears fast.
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I make this for holiday dinners, cold weather weeknights, and meal prep. The whole family loves it warm or cold, and it’s one of those desserts that actually gets better after a day in the fridge. Store in an airtight container for up to 4 days and reheat gently with a splash of almond milk.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegan Rice Pudding with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making this delicious vegan rice pudding recipe from scratch is easier than you’d expect, and the result is so much better than anything from a can.
Whisk Everything Together
Add all of the vegan rice pudding ingredients to a medium saucepan and whisk them together well. I love using a thick-bottomed non-stick saucepan for this because its heavy base distributes heat evenly, preventing hot spots.
The pure maple syrup, vanilla extract, and salt all go in at this stage, and whisking everything together from the start helps distribute the cinnamon and orange zest evenly throughout the liquid for natural sweetness. If you’d like to switch up the non-dairy milk, oat milk, soy milk, rice milk, or canned coconut milk all work beautifully here.
Unsweetened coconut milk is a particularly rich and creamy option worth trying. For the rice, medium-grain white rice gives you that classic creamy rice pudding texture, but long-grain or short-grain rice, sushi rice, jasmine rice, or arborio rice are all great swaps depending on what you have on hand.
Arborio rice in particular will give you an even silkier result. If you want to try a heartier version, swap white rice for brown rice for a vegan brown rice pudding.
Bring to a Boil, Then Simmer
Bring the pot to a boil over medium-high heat, then reduce the heat to a gentle low simmer. Keeping it on low heat is key to getting that soft, creamy texture without scorching the bottom.
Stir and Cook to Your Desired Thickness
Stir the mixture often while it cooks to keep it from sticking to the bottom of the pot. I use a silicone spatula to stir because the flat edge reaches right into the corners of the pot.
Cook it for 15 to 20 minutes, stirring occasionally, until the rice pudding thickens and reaches your desired consistency. Keep in mind that the pudding thickens as it cools, so you can pull it off the heat a little earlier if you prefer a looser consistency.
Cooking time of dairy-free rice pudding may vary slightly depending on the rice variety you choose.
Serve Warm With Cinnamon
Ladle the pudding into bowls while it’s still warm and finish with a sprinkle of ground cinnamon on top. A deep ceramic bowl makes for a really cozy, beautiful presentation at the table.
If you’re taking the cooked rice pudding to a potluck or gathering, let it cool slightly first, then transfer it into a vacuum-insulated food jar or an insulated food carrier to keep it warm on the way. Give it a quick stir and add a splash of plant-based milk when you arrive to loosen it back up if needed.
Ingredients
- 3 cups almond milk
- 1 cup water
- 1 cup white rice
- 1/4 cup maple syrup
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- Zest of 1 orange
- 1/2 teaspoonp salt
Instructions
- Place all of the ingredients into a pot and whisk well.
- Bring the pot to a boil, and then lower the heat to cook at a low simmer.
- Stir the mixture often to avoid sticking, and cook until it reaches your desired thickness (around 15-20 minutes).
- Serve warm with a little cinnamon sprinkled on top.
Notes
- Whisk thoroughly at the start: Make sure the cinnamon and orange zest are fully combined with the liquid before turning on the heat, so they distribute evenly throughout the pudding.
- Keep the simmer low: Once you’ve reached a boil, drop the heat right down to a gentle simmer. Too much heat can cause the bottom to stick and scorch before the rice has a chance to cook through.
- Stir often, not just occasionally: The starch from the rice will settle and stick if left alone, so stay close and stir regularly for 15 to 20 minutes.
- Pull it early if you like it looser: The pudding thickens as it cools, so if you want a creamier, looser texture, take it off the heat a couple of minutes before it looks fully done.
- Freeze in portions: Spoon cooled pudding into individual freezer-safe containers before freezing so you can thaw just one serving at a time without defrosting the whole batch.
- Stir in almond milk when reheating: The pudding will thicken considerably in the fridge or freezer, so always add a splash of almond milk when reheating and stir well to restore its silky consistency.
Nutrition
How to Store Leftovers
Let the pudding cool completely before transferring it into an airtight container and storing it in the fridge for up to 4 days. I always use an airtight glass container for leftovers because it seals well and lets me skip the fuss of transferring from the fridge to the microwave. It will thicken quite a bit as it sits, so when you reheat it on the stovetop or in the microwave, just stir in a splash of your favorite plant-based milk to restore it to that perfect texture.
To freeze, portion the cooled pudding into individual freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge, then reheat gently, stirring in a little extra non-dairy milk.
What to Serve With Vegan Rice Pudding
It’s wonderful on its own, but a few simple toppings can take it to a whole new level. Fresh fruit, like fresh berries or sliced bananas, adds brightness that pairs beautifully with the orange zest and cinnamon already in the pudding. A drizzle of more maple syrup, a handful of chopped pistachios, your favorite nuts, or a little shredded coconut on top all make really lovely finishing touches, too.
If you’re serving it as part of a bigger spread, it pairs well alongside other plant-based desserts like baked cinnamon apples or poached pears. A cup of chai tea or warm spiced apple cider on the side makes for a really cozy pairing on a cool evening.
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