This vegan rice pudding recipe might be simple, but it hits every time! Ultra creamy (without any cream!), this dairy-free rice pudding is cozy, comforting, and delicious.
Our easy vegan rice pudding recipe might not be as show-stopping as something like a Flourless Chocolate Cake or a Berry Tart, it’s got a lot going for it!
What it lacks in flash, it makes up for in all its other perks:
- It’s INEXPENSIVE. Just a few simple ingredients, and nothing crazy.
- It’s EASY. If you can stir, you can make this delicious rice pudding. No fancy equipment or fancy skills required!
- It’s NO-BAKE. No turning on the oven for this recipe!
- It’s DELICIOUS. We love this dairy-free rice pudding recipe exactly as written, but it can also be dressed up with all kinds of delicious toppings.
And, best of all, this easy recipe starts with just a few simple ingredients…
Simple Ingredients To Start
If you’ve made traditional rice pudding before, you’ll notice a lot of familiar ingredients! This creamy vegan rice pudding calls for a lot of the same ingredients, just with a plant-based twist! Let’s take a look:
- ARBORIO RICE. The type of rice you use matters when making rice pudding! Arborio rice (sometimes called risotto rice) is the best rice pudding rice & my favorite rice for this recipe. This short grain rice has nice, plump grains that are the perfect texture for rice pudding! I don’t recommend substituting regular white rice or brown rice here.
- ALMOND MILK & COCONUT MILK. For the creamiest vegan rice pudding, I recommend full-fat coconut milk (or even coconut cream!) and almond milk. This combination gives you a nice balance of creaminess, without either flavor taking over. (Cashew milk, rice milk, and soy milk are other good options to pair with coconut milk, if they work better for you.)
- VEGAN SUGAR (OR MAPLES SYRUP). For a holiday, we love to use vegan sugar. It gives this dairy-free rice pudding the best color & flavor. But, when you’re going for a healthier option, pure maple syrup is another great choice!
- A LITTLE SALT. Don’t skip it! A pinch of salt helps balance and elevate the flavors–a must with such simple ingredients!
- A CINNAMON STICK. I love cinnamon in my rice pudding, but if you’re not a fan or you have another flavor in mind, feel free to omit it.
- VANILLA BEAN PASTE OR VANILLA. When I have it, I prefer to use vanilla bean paste for rice pudding, since it adds pretty vanilla flecks (and is less expensive than a whole vanilla bean!). If all you have is regular vanilla extract, it’s also a great choice!
How To Make Vegan Rice Pudding, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Combine. In a large saucepan, combine arborio rice, sugar, and salt. Add coconut milk and almond milk, and stir to combine.
- Add Cinnamon. Tuck the cinnamon stick into the mixture.
- Stir, Stir, Stir. Cook the rice pudding over medium heat or medium-low heat for about 45 minutes, stirring nearly constantly. This will prevent the pudding from sticking or burning and the stirring helps release the starch from the rice, which thickens the pudding. The pudding should be thickened and the rice should be tender (but not mushy).
- Finish. Remove the cinnamon stick from the pudding and discard. Stir in vanilla bean paste (or vanilla extract), and taste. Add additional sweetener, salt, or vanilla, as desired.
- Serve & Store. Enjoy warm or cold. Store leftover rice pudding in an airtight container 2-3 days. Keep in mind the rice will continue to absorb liquid from the pudding as it sets, so you may prefer to stir in an little extra splash of milk before chilling.
Don’t Rush!
I know it’s tempting to crank up the heat to try to rush this pudding along, but you’ll lose something in texture (and risk burning your pudding!). The medium or medium-low heat and plenty of stirring are the key to getting just the perfect creamy consistency!
Yummy Toppings To Try
The beauty of this vegan rice pudding recipe is it’s a perfect canvas for all sorts of flavors. For the photos, I styled it with raspberries & pistachios (my favorite toppings!), but here’s a variety of toppings & twists to try next time you’re craving something different:
- RAISINS. Add 1/4-1/2 cup raisins or golden raisins in the last few minutes of cooking.
- SAUTEÉD CINNAMON APPLES. Cinnamon apples make a great option in the fall or winter!
- CANNOLI-STYLE. Try adding a little orange zest (a little goes a long way!) + mini chocolate chips + pistachios. You can even add a few drops of almond extract, if you like!
- VEGAN CARAMEL. Swirl in or drizzle on a little bit of your favorite vegan caramel sauce.
- BERRY COMPOTE. Cook 2 cups of fresh or frozen mixed berries with a drizzle of syrup or sugar and 1/4 tsp. cornstarch until it’s thick and bubbly. (Or, try this quick berry sauce!)
- COCONUT. For coconut rice pudding, use all coconut milk and top with a little sweetened or toasted unsweetened coconut (and/or add a few drops of coconut extract)
- EGGNOG. Use a little of your favorite vegan “eggnog” for the milk portion, or add 1/4 tsp nutmeg along with 1/2 tsp. cinnamon to the rice pudding. The warm spice flavor is great at the holidays!
- CRANBERRY SAUCE. A little homemade orange cranberry sauce can be delicious spooned over this dairy-free rice pudding!
- FRESH FRUIT. Top this delicious pudding with fresh berries–blueberries, strawberries, blackberries, or raspberries. Or, add fresh mango, pineapple, peaches, or nectarines. It’s all delicious! You can even add a little lemon zest!
- MORE CINNAMON. Feel free to sprinkle a generous amount of cinnamon on at the end of cooking if you’re a cinnamon lover!
FAQ + Tips And Tricks For The Best Vegan Rice Pudding
PRO TIP FOR PERFECT RICE PUDDING: Add a little more liquid than you *think* you need. Not tons. But if it looks totally done after adding 3 1/2 cups of milk, think about adding at least another 1/4-1/2 cup to compensate for the way the rice will continue to absorb milk.
DO YOU SERVE RICE PUDDING WARM OR COLD? It’s totally a personal preference. I’ve enjoyed it both ways, though I’ve got to say I prefer cold with raspberries or warm with a handful of raisins. It’s up to you!
A NOTE ON COLD RICE PUDDING. The rice will continue to absorb liquid as it sits, so you’ll likely want to add a bit more liquid to the pudding if you plan to chill it. (Same thing goes for re-heating rice pudding!)
CHOOSE YOUR RICE CAREFULLY. Long-grain rice typically doesn’t do super well for rice pudding, as it often disintegrates and turns mushy with prolonged cooking. Medium and short-grain rice (arborio, sushi, etc.) do better. If you can’t find arborio, I’d choose a short-grain or sushi rice instead. Note: when I tested this with sushi rice, I ended up adding a little extra liquid.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Vegan Rice Pudding recipe. I can’t wait to hear how it goes!
Vegan Rice Pudding (Gluten & Dairy Free!)
Ingredients
- 1/2 cup Arborio rice*
- 1/4-1/3 cup granulated sugar*
- 1/8 teaspoon kosher salt
- 1 cup full-fat canned coconut milk*
- 2 1/2 cups unsweetened almond milk*
- 1 cinnamon stick
- 1 teaspoon vanilla bean paste or vanilla extract
Instructions
- Combine. In a large saucepan, combine arborio rice, sugar, and salt. Add coconut milk and almond milk, and stir to combine.
- Add Cinnamon. Tuck the cinnamon stick into the mixture.
- Stir, Stir, Stir. Cook the rice pudding over medium heat or medium-low heat for about 45 minutes, stirring nearly constantly. This will prevent the pudding from sticking or burning and the stirring helps release the starch from the rice, which thickens the pudding. When finished, the pudding should be thickened and the rice should be tender (but not mushy). You want the pudding to still have some liquid, so if yours is mostly absorbed, add another splash of milk at a time and stir in.
- Finish. Remove the cinnamon stick from the pudding and discard. Stir in vanilla bean paste (or vanilla extract), and taste. Add additional sweetener, salt, or vanilla, as desired.
- Serve & Store. Enjoy warm or cold with your favorite toppings. Store leftover rice pudding in an airtight container 2-3 days. Keep in mind the rice will continue to absorb liquid from the pudding as it sets, so you may prefer to stir in an little extra splash of milk before chilling.
Notes
INGREDIENT & RECIPE NOTES:
- ARBORIO RICE. We recommend arborio rice or sushi rice for this recipe, as long grain rice tends to get mushy and broken with the longer cook time. Arborio rice releases its starch as you stir & cook the pudding, which thickens the pudding to its signature creamy texture. It’s worth using the right rice!
- DAIRY-FREE MILK. We love a combination of coconut & almond milk for texture & taste, but you can substitute other plant-based/dairy-free milks if desired. Keep in mind if you don’t use coconut milk, your pudding will not be quite as creamy as mine.
- SUGAR VS SYRUP. Vegan granulated sugar will give your rice pudding the prettiest color and most traditional flavor, but you can substitute pure maple syrup, if desired.
- LOW & STEADY. I know it’s tempting to crank up the heat to try to rush this pudding along, but you’ll lose something in texture (and risk burning your pudding!). The medium or medium-low heat and plenty of stirring are the key to getting just the perfect creamy texture!
IDEAS FOR TOPPINGS:
- RAISINS. Add 1/4-1/2 cup raisins in the last few minutes of cooking.
- SAUTEÉD CINNAMON APPLES on top
- CANNOLI-STYLE. Adding a little orange zest + chocolate chips + pistachios
- VEGAN CARAMEL. Swirl in or drizzle on a little bit of your favorite vegan caramel sauce.
- FRESH BERRIES. Add a few of whatever berries look great at the market!
- BERRY COMPOTE. Cook 2 cups of fresh or frozen mixed berries with a drizzle of syrup or sugar and 1/4 tsp. cornstarch until it’s thick and bubbly.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/vegan-rice-pudding/Recipe originally shared December 2019. Fully updated and republished with new photos, video & updated notes December 2024.
Instead of a cinnamon stick, I used all of my warm and cozy spices-really really good!!!
YUUUUM! So glad you loved it!
This is one of my favorite recipes of ever. It is so creamy and delicious. Surprisingly easy to make.
Is this recipe using drinking coconut milk from a jug, or thick yummy coconut milk from a can?
Coconut milk from a can! You want that richness here 🙂
I love this! So easy and it doesn’t taste coconut-y at all!
Can I omit the rice and use this as a vegan vanilla pudding, or is there a chance that a vegan vanilla pudding/pudding pie is landing on the blog one day soon??
It won’t thicken up properly as written, but I hope to have a good vegan vanilla pudding recipe soon!
Rice pudding is not something I grew up eating, but tapioca pudding was my favorite. Can this be turned into a tapioca pudding?
Hi Kelsie! This recipe won’t be an exact 1:1 substitute for tapioca, but I hope to have a tapioca pudding version up soon!
I love this basic recipe. I am using it for dessert for a Vegan dinner this weekend. I tried some variations and decided finally to do the cannoli style, mixing in just a few vegan chocolate chips and pistachios. The orange zest needed a color pop so I topped each dish with some non-dairy whipped cream and then the orange zest on top. Perfect!. Thank you.
That sounds DELICIOUS! Yum!
Looks good plan to make tomorrow
Hi thank you. I want to use left over white rice from Chinese take out. How do I do this?
Hi! This recipe wasn’t developed for using cooked rice, so I’m not totally sure what to tell you. You’d definitely need to reduce the liquid and cook time. You may prefer googling a recipe that uses pre-cooked rice. I’m sorry!
This looks so good! I’m totally going to have to try this soon!
Paige
http://thehappyflammily.com
Hope you LOVE it! It’s so nostalgic for me!