Name: Vegan Rice Pudding Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1/2 cup Arborio rice; 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

There’s something so comforting about a warm, cozy bowl of rice pudding, and this Vegan Rice Pudding Recipe takes that nostalgia up a notch with creamy coconut milk and just the right touch of sweetness. It’s simple, dairy-free, and perfect for whenever you want a little indulgence without fuss.

Three clear glass bowls each hold creamy white rice pudding with a soft, smooth texture. On top of each bowl, there are several bright red fresh raspberries clustered together, creating a nice contrast with the white pudding. Scattered around the raspberries and on the pudding are small pieces of chopped greenish-brown pistachios adding texture and color. A silver spoon is placed inside the bowl in the front, resting on the pudding. The bowls sit on a white marbled surface with a white cloth napkin nearby and a small white plate with pistachios visible at the edge. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Rice Pudding Recipe
Top Tip
How to Serve Vegan Rice Pudding Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Rice Pudding Recipe

Why You'll Love This Recipe

I remember the first time I made this Vegan Rice Pudding Recipe—I was amazed at how rich and creamy it turned out without any dairy at all. It feels like a little warm hug in a bowl, and you’ll love how easy it is to make something so special.

Ultra Creamy Texture: Thanks to the Arborio rice and full-fat coconut milk, it’s naturally thick and luscious without any thickeners.
Simple Ingredients: You likely have everything on hand already, making it a convenient dessert or snack.
Allergy-Friendly: Completely dairy-free and gluten-free, so many can enjoy it.
Customizable Sweetness: Adjust the sugar and vanilla to fit your perfect taste every time.

The image shows three clear glass cups filled with creamy white rice pudding that has a smooth and slightly chunky texture. Each cup is topped with bright red raspberries and small pieces of green pistachio nuts, adding a pop of color and a bit of crunch. One cup is in the front and centered, with two others behind it slightly blurred. A silver spoon with some rice pudding on it lies at the bottom right on a white marbled surface. There is a small white scalloped dish with crushed pistachios near the top right. The lighting is soft and natural, highlighting the freshness and creaminess of the dessert photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a key role in making this Vegan Rice Pudding Recipe stand out. From the creamy coconut milk to the tender Arborio rice, these simple components blend to create the perfect balance of texture and flavor. When you shop for this, look for full-fat canned coconut milk for richness and quality Arborio rice for that creamy mouthfeel.

Flat lay of a small mound of pearly white Arborio rice, a small white bowl filled with fine white granulated sugar, a tiny white bowl containing coarse kosher salt crystals, a small white bowl with creamy full-fat coconut milk, a larger white bowl holding smooth unsweetened almond milk, a single whole cinnamon stick with a rich brown bark texture, and a small white bowl with thick vanilla bean paste showing tiny black specks, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Arborio rice: This short-grain rice releases starch as it cooks, giving you that signature creamy pudding texture that's hard to beat.
Granulated sugar: Adjust this depending on how sweet you like your pudding; you can also swap in other sweeteners if you prefer.
Kosher salt: Just a pinch brings all those flavors to life, balancing the sweetness beautifully.
Full-fat canned coconut milk: Adds richness and a mild tropical note that makes this pudding feel indulgent.
Unsweetened almond milk: Keeps the pudding lighter and adds creaminess without extra sweetness or calories.
Cinnamon stick: Infuses warmth and subtle spice throughout the pudding during cooking.
Vanilla bean paste or extract: Elevates the flavor with aromatic sweetness; vanilla bean paste gives a lovely speckled look and deeper flavor.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Vegan Rice Pudding Recipe is how versatile it is. I often tweak it a little depending on my mood or what’s in the pantry, and each time it turns out delicious.

Variation: I like to add a handful of golden raisins or chopped dried apricots for a burst of chewy sweetness—totally optional but adds a nice texture contrast.
Spice it up: Try stirring in a pinch of cardamom or nutmeg along with the cinnamon for a cozy twist.
Sweetener swaps: I’ve also had good luck using maple syrup instead of granulated sugar—but reduce the liquid slightly since it’s more liquidy.
Extra creaminess: Want it more indulgent? Stir in a spoonful of coconut cream at the end. Trust me, it’s heavenly.

Step-by-Step: How I Make Vegan Rice Pudding Recipe

Step 1: Combine Your Basics

Start by adding Arborio rice, sugar, and salt to a large saucepan. Pour in your full-fat canned coconut milk and unsweetened almond milk, then stir everything together until it’s nicely combined. I always like giving the pan a quick taste here because you can tweak the sugar or salt early on if you want.

Step 2: Cinnamon Time

Tuck a cinnamon stick right into the mixture. This little addition gives the pudding a gentle warmth that slowly infuses as it cooks. Don’t skip this step unless you’re in a rush—it's worth the subtle flavor upgrade.

Step 3: Slow and Steady Cooking with Stirring

Cook it over medium or medium-low heat for about 45 minutes, stirring almost constantly. This is the key! Trust me, stirring prevents the pudding from sticking or burning at the bottom, and encourages the rice to release its starch, thickening the mix beautifully. The rice should become tender but not mushy, and you want some liquid left, too. If it looks too dry before the rice is tender, just add a splash of almond milk at a time and stir well.

Step 4: Finish with Vanilla and Taste

Once it’s thick and creamy, fish out the cinnamon stick and stir in vanilla bean paste or extract. Taste and adjust sweetness or salt to your liking. I always add just a touch more vanilla at this stage for that warm, comforting aroma.

Step 5: Serve or Store

You can enjoy this pudding warm right away, or chill it for a few hours to serve cold. When storing leftovers, keep them in an airtight container in the fridge and add a little almond milk before serving if it thickens too much overnight.

Top Tip

Having made this Vegan Rice Pudding Recipe more times than I can count, I can safely say the stirring step is the calm center of the whole process. It’s what really transforms simple ingredients into a silky, rich dessert—or simple comfort food.

Constant Stirring: It may sound tedious, but this keeps the rice from sticking and ensures even cooking, which is crucial for creamy texture.
Low and Slow: Cooking on medium-low heat helps avoid burning and allows the rice starch to fully develop the perfect thickness.
Patience Pays: If your pudding is thick but rice isn’t quite tender, add a splash of almond milk and keep stirring for a few more minutes.
Vanilla Timing: Adding vanilla last preserves its fresh aroma and prevents it from cooking away.

How to Serve Vegan Rice Pudding Recipe

Garnishes

For me, the fun starts here! I love topping this pudding with a sprinkle of toasted coconut flakes, a dusting of cinnamon powder, and a handful of chopped toasted almonds for crunch. Sometimes I add fresh berries or a drizzle of maple syrup for extra sweetness and color.

Side Dishes

This pudding pairs beautifully with a cup of spiced chai or a bright green salad when you want a lighter meal with a cozy finish. For brunch, I like serving it alongside fresh fruit and crunchy granola.

Creative Ways to Present

For special occasions, I serve it in pretty glass jars or vintage teacups with a sprinkle of edible flowers, making the presentation feel extra special. You could also layer it with fruit compote or jam for an elegant parfait-style treat.

Make Ahead and Storage

Storing Leftovers

Store leftover rice pudding in an airtight container in the fridge for up to 2-3 days. I find it thickens quite a bit as it chills, so before serving, give it a good stir and add a splash of almond milk to loosen it back up to the creamy consistency I love.

Freezing

I don’t usually freeze this pudding because the texture softens a bit upon thawing, but if you must, store it in smaller portions. Thaw overnight in the fridge and stir in extra almond milk when reheating to bring back creaminess.

Reheating

Reheat gently on the stove over low heat, stirring often, or microwave in short bursts to avoid scorching. Add a splash of almond milk to refresh the texture and prevent it from drying out.

Frequently Asked Questions:

Can I use a different type of rice?

Arborio rice is best for this recipe because its high starch content creates that creamy texture. While you can use short-grain sushi rice or even medium-grain rice, you might notice a less creamy pudding. Long-grain rice won’t yield the same results since it doesn’t release as much starch.

Is this recipe nut-free?

This recipe uses unsweetened almond milk, but you can easily substitute with oat milk, rice milk, or another plant-based milk if you want to avoid nuts. The texture might vary slightly, but the pudding will still be delicious.

How do I make this pudding less sweet?

Feel free to reduce the sugar to your taste. Start with the lower amount and add more only if needed after cooking. You can also substitute with less sweet options like maple syrup or coconut sugar to control the sweetness level.

Can I prepare this recipe in advance?

Absolutely! You can make the pudding a day ahead and store it in the fridge. Just remember to stir in a bit of plant milk before serving to bring back its creamy consistency. It’s a great make-ahead dessert or snack option.

Final Thoughts

This Vegan Rice Pudding Recipe has become my go-to cozy treat, especially on chilly evenings when I want something sweet but soothing. It’s simple, satisfying, and full of heart. I hope you enjoy making it as much as I do—because there’s nothing quite like the comfort of a creamy, plant-based rice pudding made with a little love.