Name: Vegan Rice Pudding
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: Vegan
Ingredients: 1 cup Arborio rice (or any short-grain rice); 4 cups unsweetened almond milk (or any plant-based milk of your choice); 1/2 cup canned coconut milk (for extra creaminess); 1/2 cup maple syrup (or any sweetener of your choice); 1 tsp vanilla extract; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; Pinch of salt; 1/2 cup raisins (optional); Chopped almonds or coconut flakes for garnish (optional)

I love this vegan rice pudding because it’s creamy, comforting, and naturally sweetened without any dairy. Using plant-based milks like almond and coconut gives it a rich texture, while warming spices like cinnamon and nutmeg make it perfect for any season. It’s an easy dessert or breakfast that feels indulgent but stays wholesome.

Ingredients

1 cup Arborio rice (or any short-grain rice)

4 cups unsweetened almond milk (or any plant-based milk of your choice)

1/2 cup canned coconut milk (for extra creaminess)

1/2 cup maple syrup (or any sweetener of your choice)

1 tsp vanilla extract

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Pinch of salt

1/2 cup raisins (optional)

Chopped almonds or coconut flakes for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a medium saucepan, I combine the Arborio rice, almond milk, coconut milk, and a pinch of salt. I bring it to a boil over medium heat.

Once boiling, I reduce the heat to low, cover the saucepan, and let it simmer for about 25-30 minutes. I stir occasionally until the rice is tender and the mixture thickens. If it gets too thick, I add a bit more plant-based milk to get the consistency I want.

When the rice is cooked and creamy, I stir in the maple syrup, vanilla extract, cinnamon, and nutmeg. I cook it for another 5 minutes to let the flavors blend.

If I’m using raisins, I stir them in now and let them warm through for added sweetness and texture.

I remove the pudding from heat and let it cool slightly before serving. It thickens as it cools. For a final touch, I garnish with chopped almonds, coconut flakes, or a sprinkle of cinnamon.

Servings and Timing

This recipe makes about 4 servings. Preparation and cooking time together take roughly 40 minutes. It’s a great make-ahead dish that tastes even better the next day.

Variations

I sometimes add fresh fruit like berries or sliced bananas for extra sweetness and texture. Drizzling additional maple syrup or agave on top is another way I boost sweetness. For a different flavor twist, I’ve tried adding a splash of orange zest or a handful of toasted coconut flakes. If I want it richer, I swap out almond milk for oat or cashew milk.

Storage/Reheating

I store leftover rice pudding in an airtight container in the refrigerator for up to 4 days. When reheating, I gently warm it on the stove or in the microwave, adding a splash of plant-based milk to loosen the texture if it’s thickened too much. It also freezes well — I thaw it overnight in the fridge and stir it before serving.

FAQs

Can I use regular white rice instead of Arborio?

Yes, but the texture will be less creamy since Arborio rice releases more starch. You might need to adjust the cooking time and add more milk for creaminess.

Is this recipe gluten-free?

Absolutely! All the ingredients used are naturally gluten-free, but just make sure your plant-based milk is certified gluten-free if you have a sensitivity.

Can I make this recipe without coconut milk?

Yes, you can replace the coconut milk with extra almond or other plant-based milk. The coconut milk adds creaminess and a subtle flavor, but it’s optional.

How sweet is this pudding?

It’s moderately sweet from the maple syrup. I usually adjust the sweetness to my taste by adding more or less sweetener.

Can I prepare this recipe in advance?

Definitely. It tastes even better the next day after the flavors meld. Just store it in the fridge and reheat gently before serving.

Conclusion

I find this vegan rice pudding to be a perfect comforting treat that’s easy to whip up anytime I want something warm and creamy. It’s naturally sweet, packed with cozy spices, and versatile enough for me to experiment with different add-ins. Whether as a dessert or breakfast, it always feels special yet simple. I hope you enjoy making and savoring it as much as I do.