Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Three glasses filled with creamy vegan rice pudding topped with cinnamon are placed on a wooden board, with small wooden spoons beside them.

Easy Vegan Rice Pudding Recipe

Vegan Rice Pudding is one of my favorite simple desserts to make when I want something cozy and comforting without a lot of effort. Creamy almond milk, maple syrup, warm cinnamon, and a bright pop of orange zest all come together quickly in one pot, and every single bowl disappears fast. I love making this for cold weather weeknights, holiday dinners, and meal prep. It stores beautifully in the fridge for up to 4 days and the flavors get even better the next day.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Dessert
Cuisine: American
Keyword: Easy Vegan Rice Pudding Recipe
Servings: 4
Calories: 254kcal
Author: Mandy Applegate

Ingredients

US Customary - Metric

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

Here are a few things I've learned from making this recipe more than once:
  • 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

Calories: 254kcal | Carbohydrates: 52g | Protein: 4g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 299mg | Potassium: 102mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 0.02mg | Calcium: 267mg | Iron: 0.4mg
Tried this recipe?Let us know how it was!