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Creamy Vegan Rice Pudding

A nostalgic and indulgent vegan rice pudding made creamy with non-dairy milk and coconut milk, perfect for sweet cravings.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Comfort Food, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Pudding Base
  • 2 cups Non-Dairy Milk (almond or oat milk) Base for the pudding
  • 1 cup Coconut Milk Full-fat adds richness
  • 1 cup Rice (medium or short-grain) Arborio is an excellent choice
  • 1/2 cup Raisins Can substitute with dried cranberries or chopped dates
  • 1/4 cup Maple Syrup Natural sweetener
  • 1 teaspoon Vanilla Extract For flavor
  • 1 tablespoon Orange Zest For brightness
  • 1/2 teaspoon Cinnamon Flavor enhancer
  • 1/4 teaspoon Nutmeg Flavor enhancer
Optional Add-ins
  • 2 tablespoons Vegan Butter Optional for richness
  • 1/4 teaspoon Salt To taste

Method
 

Preparation
  1. Place the non-dairy milk, coconut milk, rice, raisins, maple syrup, vanilla, orange zest, cinnamon, and nutmeg into a large pot.
  2. Stir the ingredients together and place the pot over medium heat.
  3. Bring the liquid to a boil.
Cooking
  1. Lower the heat and allow the mixture to cook at a low simmer, stirring occasionally and scraping the bottom of the pot to remove any rice that sticks.
  2. Allow the mixture to cook for about 20 minutes, or until it reaches your desired thickness.
  3. Remove the pot from the heat.
  4. Stir in the vegan butter, if using, and salt.
  5. Taste test and add more maple syrup if desired. Adjust any other seasonings to your liking.
  6. Let the pudding cool for a bit. Chill for later or serve warm.

Notes

For an extra rich pudding, consider adding a splash of extra coconut cream. Always taste as you go; adjust sweetness and spice levels to your preference. To avoid common mistakes, soak the dry rice beforehand and allow enough time for slow cooking.