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Home » Recipes » Breakfast

Vegan Rice Pudding

Published: Mar 7, 2022 by Lexi

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This creamy, delicious vegan rice pudding is packed with flavor and easy to make. With warming cinnamon and rich coconut milk, it's fantastic topped with fruit and nuts as a nourishing breakfast or even a light dessert.

Overhead view of rice pudding in a bowl surrounded by
Jump to:
  • 🍚 Why We Love This Recipe
  • 🥥 Ingredients
  • 📋 Ingredient Notes
  • 🔪 Step-by-step Instructions
  • 💭 Expert Tips and FAQs
  • 🍽 Related Recipes
  • 📖 Recipe
  • 💬 Reviews

🍚 Why We Love This Recipe

  • Rich, creamy and totally dairy free! This vegan rice pudding is made with full fat coconut milk in place of heavy cream. It's absolutely delicious and provides a subtle sweet flavor that takes this recipe to the next level. Trust us, you won't miss the dairy!
  • Versatile: There are endless topping possibilities for this vegan rice pudding. We love to take it in a slightly tropical direction with macadamia nuts, coconut and tropical fruits like papaya and passion fruit. You can also go more traditional with cinnamon and brown sugar!
  • Quick and easy: You only need a few simple ingredients to make this recipe. It comes together in just a few basic steps and most of the cooking time is completely hands off. (The hardest part is remembering to stir so the rice doesn't stick!)

🥥 Ingredients

Here are the key ingredients you'll need to make this vegan rice pudding:

Overhead view of vegan rice pudding ingredients, including white rice and coconut milk.

📋 Ingredient Notes

  • Rice: Basmati or jasmine rice both work well in this recipe. Each variety of long grain white rice has subtle differences in flavor and texture, but they will all hold up well to the coconut milk.
  • Coconut milk: We use both full fat and "lite" coconut milk in this recipe for an end result that's thick and creamy, but not too rich. This recipe requires two cans of coconut milk, so we use one can of each full fat and lite. You can sub the lite coconut milk with another nondairy milk of choice, but we wouldn't recommend subbing the full fat coconut milk, as this is what adds most of the creaminess and flavor.
  • Sweetener: We used a mixture of maple syrup and brown sugar, but you could try agave or coconut sugar if preferred.
  • Cinnamon: This is essential to the recipe – it adds natural sweetness and warmth that perfectly complements the coconut milk and maple syrup.
  • Macadamia nuts, coconut and dried fruit: These are optional toppings, but so delicious as an easy topping here. For the dried fruit, we love golden raisins and mango, but you can use anything you have on hand.

🔪 Step-by-step Instructions

(1) Add the coconut milk, maple syrup, vanilla extract, brown sugar, cinnamon, salt, and nutmeg to a large pot over medium heat and whisk until combined. Add in rinsed rice.

On the left: stirring together rice pudding ingredients. On the right: adding in the rice:

(2) Stir in rice, then bring to a boil, cover, and reduce heat to low. Cook for 40-45 minutes, stirring every 5 minutes or so to prevent the rice from sticking to the bottom of the pot.

On the left: pot after rice has been added. On the right: rice after finishing cooking.

In a small bowl, stir together the macadamia nuts, coconut and dried fruit. Serve rice pudding warm or cold with nut/fruit mixture plus any other desired toppings. 

💭 Expert Tips and FAQs

  • Rinse the rice: Rinsing the rice thoroughly helps to remove starch from the surface of the rice grains, which will help to prevent the rice from becoming too gummy. This helps us achieve a silky texture instead of a congealed block of rice! You'll know you're done rinsing the rice when the water that passes over the rice starts to run clear.
  • Stir often: stirring the rice frequently as it cooks will prevent the rice from sticking to the bottom of the pot and will help it cook more evenly. Some sticking is inevitable, but stirring is essential for making sure it turns out well.
  • Toppings: We love serving this vegan rice pudding with a simple mixture of macadamia nuts, shredded coconut and dried fruit. The tropical flavors perfectly complement the coconut flavor of the rice pudding! Other topping ideas include:
    • Nut or seed butter
    • Fresh fruit (strawberries, mango, raspberries, papaya, passion fruit, etc)
    • Maple syrup
    • Homemade fruit compote
    • Caramel sauce
    • Candied nuts
    • Cinnamon and/or brown sugar
  • Storage: Store in an airtight container in the refrigerator and consume within 3 to 4 days. Reheat in the microwave or on the stovetop, adding in more milk if needed to loosen it up.
  • Enjoy warm or cold: The texture is best when warm, but it's also delicious straight from the fridge.
Can you freeze vegan rice pudding?

While you technically can, we do not recommend freezing it. The texture will change significantly when defrosted, so it's best consumed fresh.

Overhead view of rice pudding in a bowl garnished with fruit and and shredded coconut.

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    Brown Sugar Almond Granola
  • overhead view of vegan carrot cake baked in a blue baking dish with cream cheese glaze.
    Carrot Cake Baked Oatmeal
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Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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📖 Recipe

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Vegan rice pudding in a bowl.

Vegan Rice Pudding


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  • Author: Lexi
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
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Description

This creamy, delicious vegan rice pudding is packed with flavor and easy to make. With warming cinnamon and rich coconut milk, it's fantastic topped with fruit and nuts as a nourishing breakfast or even a light dessert. 


Ingredients

Units Scale
  • 1 cup long grain white rice, rinsed
  • 1 15 ounce can full fat coconut milk
  • 1 15 ounce can lite coconut milk
  • ¼ cup maple syrup
  • 1 ½ teaspoons vanilla extract
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • Pinch of nutmeg
  • 3 tablespoons chopped macadamia nuts (optional)
  • 2 tablespoons shredded coconut (optional)
  • ⅓ cup chopped dried fruit of choice (cherries, mango, pineapple, raisins, apricots, etc) (optional)

Instructions

  1. Add the coconut milk, maple syrup, vanilla extract, brown sugar, cinnamon, salt, and nutmeg to a large pot over medium heat and whisk until combined. 
  2. Stir in rinsed rice, then bring to a boil, cover, and reduce heat to low. Cook for 40-45 minutes, stirring every 5 minutes or so to prevent the rice from sticking to the bottom of the pot.
  3. In a small bowl, stir together the macadamia nuts, coconut and dried fruit. Serve rice pudding warm or cold with nut/fruit mixture plus any other desired toppings. 

Notes

Rinse the rice: Rinsing the rice thoroughly helps to remove starch from the surface of the rice grains, which will help to prevent the rice from becoming too gummy. This helps us achieve a silky texture instead of a congealed block of rice. You'll know you're done rinsing the rice when the water that passes over the rice starts to run clear.

Rice: Basmati or jasmine rice both work well in this recipe. 

Coconut milk: We use both full fat and "lite" coconut milk in this recipe for an end result that's thick and creamy, but not too rich. You can sub the lite coconut milk with another nondairy milk of choice, but we wouldn't recommend subbing the full fat coconut milk, as this is what adds most of the creaminess and flavor. 

Stir often: stirring the rice frequently as it cooks will prevent the rice from sticking to the bottom of the pot. Some sticking is inevitable, but stirring really helps.

Storage: Store in an airtight container in the refrigerator and consume within 3 to 4 days.

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size:
  • Calories: 277
  • Sugar: 16.5 g
  • Sodium: 302.5 mg
  • Fat: 2.9 g
  • Carbohydrates: 56.6 g
  • Fiber: 0.9 g
  • Protein: 4.6 g

Keywords: vegan rice pudding, creamy vegan rice pudding

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Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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