This creamy and comforting Vegan Rice Pudding is made with coconut milk for a rich, indulgent flavor. Naturally sweetened with maple syrup, it’s a delicious and cozy dessert that’s both dairy-free and gluten-free. Whether served warm or chilled, this pudding is a perfect treat for any time of the year.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup Arborio rice
4 cups coconut milk (or any plant-based milk of your choice)
¼ cup maple syrup (or other sweetener)
1 teaspoon vanilla extract
½ teaspoon cinnamon
1 pinch salt
¼ cup raisins (optional)
Ground cinnamon or nutmeg for garnish (optional)
Directions
In a medium saucepan, combine the Arborio rice, coconut milk, maple syrup, vanilla extract, cinnamon, and salt.
Bring the mixture to a boil over medium heat, then reduce the heat to low and let it simmer gently, stirring occasionally.
Cook for about 30-35 minutes, or until the rice is soft and the pudding has thickened to the desired consistency.
If using raisins, stir them in during the last 5 minutes of cooking.
Remove from heat and let the pudding cool for a few minutes—it will continue to thicken as it cools.
Serve warm or chilled, garnished with ground cinnamon or nutmeg if desired.
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 35 minutes
Total Time: 40 minutes
Servings: 4
Calories: Approximately 180 Kcal per serving
Variations
Different Milk Options – I sometimes use almond, oat, or cashew milk for a different flavor profile.
Extra Creaminess – A splash of coconut cream makes this pudding even richer.
Added Spices – A dash of nutmeg, cardamom, or cloves brings a warm, aromatic touch.
Nutty Crunch – Chopped almonds or toasted coconut flakes add texture.
Chocolate Twist – A handful of dairy-free chocolate chips stirred in at the end creates a decadent version.
Storage/Reheating
Refrigeration – I store leftovers in an airtight container in the fridge for up to 4 days.
Reheating – When reheating, I add a splash of plant-based milk and warm it on the stove over low heat, stirring until creamy.
Freezing – While possible, freezing can change the texture. If I do freeze it, I thaw it in the fridge overnight and stir well before serving.
FAQs
How do I prevent the pudding from sticking to the pan?
I stir the pudding occasionally while cooking and use a heavy-bottomed saucepan to prevent sticking.
Can I use a different type of rice?
Yes, but Arborio rice gives the creamiest texture. Jasmine or basmati rice will work but may require adjusting the liquid ratio.
Can I make this pudding sugar-free?
Absolutely! I can use a sugar-free sweetener like stevia or simply rely on the natural sweetness of the coconut milk.
How do I make it even thicker?
Letting the pudding sit for a few extra minutes after cooking helps it thicken naturally. Adding a bit more rice also results in a denser texture.
Is this recipe kid-friendly?
Yes! It’s naturally sweet, creamy, and easy to digest, making it a great treat for kids.
Conclusion
This Vegan Rice Pudding is a comforting and versatile dessert that’s easy to make with simple ingredients. Whether I serve it warm or chilled, it always hits the spot. With endless variations and easy storage, this recipe is a must-have for any plant-based kitchen.
Recipe:
Vegan Rice Pudding
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Vegan Rice Pudding is a creamy, dairy-free dessert made with coconut milk and naturally sweetened with maple syrup. It’s gluten-free, easy to make, and can be served warm or chilled. Whether for breakfast or a sweet treat, this plant-based pudding is comforting and delicious.
Ingredients
1 cup Arborio rice
4 cups coconut milk (or any plant-based milk of your choice)
¼ cup maple syrup (or other sweetener)
1 tsp vanilla extract
½ tsp cinnamon
1 pinch salt
¼ cup raisins (optional)
Ground cinnamon or nutmeg for garnish (optional)
Instructions
- In a medium saucepan, combine the Arborio rice, coconut milk, maple syrup, vanilla extract, cinnamon, and salt.
- Bring to a gentle boil over medium heat, then reduce to low and let it simmer, stirring occasionally.
- Cook for 30-35 minutes, or until the rice is tender and the mixture has thickened.
- If using raisins, stir them in during the last 5 minutes of cooking.
- Remove from heat and let the pudding cool for a few minutes (it will continue to thicken).
- Serve warm or chilled, garnished with ground cinnamon or nutmeg if desired.
Notes
For extra creaminess: Add a splash of coconut cream.
To adjust sweetness: Use more or less maple syrup to taste.
For a sugar-free option: Substitute maple syrup with a sugar-free sweetener.
Storage: Store in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk for a creamy texture.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Dairy-Free
Nutrition
- Serving Size: 4 servings
- Calories: Approximately 180 Kcal per serving
