Vegan Rice Pudding (Gluten & Dairy Free!)

5 from 4 votes

Emily Dixon, One Lovely Life

The CREAMIEST Vegan Rice Pudding! This dairy-free rice pudding recipe might be simple, but it's always special. (+Lots of topping ideas!)

Prep Time: 5

Cook Time: 30

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Servings: Servings

Calories: 283kcal

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.

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!

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.

Course: Dessert

Cuisine: American

Keyword: dairy-free rice pudding, vegan rice pudding

Nutrition facts are an estimate only and will vary based on brands and amounts used.

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