Creamy Vegan Rice Pudding

Is there anything more classic than rice pudding? What a nostalgic dish! Our perfected vegan version of this comforting dessert was born after we’d craved it for too long. This classic dessert is perfectly sweet, creamy, and SO delicious!

Seven ingredients and one pot are all that is required. 25 Minutes. Let’s make some rice pudding!

Rice Pudding: Its Origins

In cultures all over the world, rice pudding is available in different forms ( source). Rice pudding is a popular dessert in many cultures around the world.

Ingredients vary depending on region, but the majority of recipes use rice, milk, and spices/flavors. Sweeteners and eggs are also sometimes used. This is our vegan version of what we loved as children!

How to make vegan rice pudding

This recipe begins by combining dairy-free milk with maple syrup to provide natural sweetness and cornstarch for thickening. Sea salt is added to enhance the flavors.

This recipe uses cornstarch as a substitute for eggs. It is the egg replacement in this recipe. We tried it both ways and preferred its creamy texture that clings to the rice.

After the rice mixture is cooked, add the coconut milk and vanilla to give it a classic rice pudding taste.

The result is fluffy, tender white rice coated with creamy, sweet perfection. Enjoy it warm with optional toppings such as cinnamon and raisins, or chill and then cover the dish in parchment paper or plastic to prevent skin from forming.

Ingredients

RICE PUDDING

White rice, 1 1/2 cups (we like jasmine because it is soft and holds its shape)

1 1/2 cups non-dairy milk plain, unsweetened // We used almond milk

1/4 cup maple syrup

2 tsp of cornstarch

1/8 tsp of sea salt

We like the Whole Foods 365 coconut milk brand.

1 tsp vanilla extract

Instructions

Use it to prepare white rice if you do not already have it. 1 1/2 cups of cooked rice is equal to 1/2 cup of dry rice. Set aside.

Add the maple syrup, cornstarch, and sea salt to a medium saucepan. Stir to combine. Add cooked white rice and stir with wooden spoons or spatulas.

Stirring occasionally, heat the pan over medium-high heat. Cook the rice for 13-16 minutes, or until it has absorbed the majority of liquid while still being slightly runny. It should look like risotto. Add the vanilla extract and light coconut milk, and continue to stir for 2 to 4 minutes until it is thick but pourable. The mixture should resemble a loose risotto. It will thicken up as it cools.

If you are serving the pudding warm, remove the pot from heat and allow it to cool down for a few moments (optional toppings of cinnamon and raisins). You can also let it cool down completely.

Pour the pudding into a medium heatproof bowl, and cover the top with plastic wrap or parchment paper to prevent the formation of skin. The bowl should be placed in the fridge for 30 minutes up to an hour. Optionally, you can serve the rice pudding with cinnamon and raisins. We prefer chilled rice pudding.

The product will last up to 4 days in an airtight container. It is possible to freeze it, but the texture will become grainy and brittle instead of smooth and tender.