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

Nothing beats the cozy comfort of a creamy, dreamy dessert that’s both simple and satisfying. This Vegan Rice Pudding Recipe is exactly that—it’s silky, subtly sweet, and made without any dairy or gluten, making it a beloved treat in my kitchen whenever I want something warm and nostalgic.

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 honestly adore this Vegan Rice Pudding Recipe because it marries the cozy texture of traditional rice pudding with the richness of coconut milk, all without a hint of dairy. It’s perfect for both dessert and an indulgent breakfast, and every bite feels like a gentle hug once you get it just right.

Simple ingredients: You probably have everything you need already without a special trip to the store.
Creamy texture without dairy: The coconut and almond milk combo makes it wonderfully rich and smooth.
Customizable sweetness: You control how sweet it gets, so it fits all tastes from subtle to dessert-level sweet.
Comfort food classic: It’s that nostalgic, warm, satisfying dessert that everyone can enjoy, vegan or not.

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 here plays a key role in building the perfect texture and flavor. I always suggest picking quality, full-fat canned coconut milk for creaminess and using Arborio rice because its starch content makes the pudding luxuriously thick without getting mushy.

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 is the secret to that creamy, thick pudding texture thanks to its high starch content.
Granulated sugar: Adjustable to your preferred sweetness; feel free to swap it with maple syrup if you want a different flavor.
Kosher salt: Just a pinch to balance the sweetness and deepen flavor.
Full-fat canned coconut milk: Adds a rich creaminess that makes this pudding feel indulgent.
Unsweetened almond milk: Lightens the coconut’s richness and makes it dairy-free and vegan.
Cinnamon stick: Infuses a warm, cozy spice throughout that wonderful milk mixture.
Vanilla bean paste or extract: Adds that subtle, sweet fragrance and rounds out the flavors beautifully.

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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 the best parts about this Vegan Rice Pudding Recipe is how flexible it is. I love tweaking it based on the season or what’s in my pantry—feel free to experiment with spices, sweeteners, or toppings to make it your own.

Variation: Once, I swapped the cinnamon stick for a few cardamom pods to try a Middle Eastern twist—it was incredible and fragrant!
Seasonal tweak: During berry season, I fold fresh raspberries into the pudding right before serving for a burst of freshness.
Sweetener swap: I sometimes use brown sugar or maple syrup instead of white sugar for a deeper, caramel-like note.
Add-ins: Stir in some raisins or toasted coconut flakes for extra texture and flavor.

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

Step 1: Combine the essentials

Start by adding arborio rice, granulated sugar, and salt to a large saucepan. Then pour in the full-fat canned coconut milk and unsweetened almond milk. Give it a gentle stir to combine everything. This foundation is where the magic begins—no lumps, just smooth, well-mixed goodness.

Step 2: Add your cinnamon stick

Tuck the cinnamon stick right into the milk-and-rice mixture. This slow infusion of cinnamon is what gives the pudding its warm, cozy flavor—don’t skip this step, it’s subtle but powerful.

Step 3: Stir continuously while cooking

Cook your pudding over medium or medium-low heat for about 45 minutes. Here’s the trick: stir almost constantly. This stops the rice from sticking to the bottom and burning, while helping release the rice’s natural starch which thickens the pudding beautifully. When the rice is tender but not mushy, and the pudding is thick with some creaminess still left, you’re golden. If you see all the liquid has evaporated, add a splash of almond milk at a time and stir it in.

Step 4: Finish and flavor

Remove the cinnamon stick and discard it. Stir in your vanilla bean paste or vanilla extract, then taste. Adjust sweetness or salt slightly if you want—it’s all about making it perfect to your palate.

Step 5: Serve & store

Enjoy your Vegan Rice Pudding warm right away or chill it for a cool treat later. Leftovers keep well in an airtight container in the fridge for 2-3 days. Just remember, the rice continues absorbing liquid as it rests, so a splash of plant milk stirred in before serving makes it just right.

Top Tip

Making this Vegan Rice Pudding Recipe taught me that patience and stirring are the keys to perfection. Rushing the process or neglecting to stir leads to uneven cooking and clumps—which means you don’t get that silky texture everyone loves.

Constant Stirring: Don’t just occasionally stir; keeping a steady swirl prevents the pudding from sticking and helps release starch evenly.
Low & Slow Cooking: Medium-low heat keeps it gentle and prevents burning—a higher flame might speed things up but risks ruining the flavor.
Use the Right Rice: Arborio rice is perfect because its starches give you that creamy texture you want without mush.
Adjust Liquids if Needed: If it gets too thick before the rice is tender, add milk a splash at a time—better to add more later than start too watery.

How to Serve Vegan Rice Pudding Recipe

Garnishes

Personally, I love topping it with toasted coconut flakes and a sprinkle of cinnamon or nutmeg. A handful of crushed pistachios or slivered almonds add a lovely crunch, too. For something fruity, a dollop of your favorite jam or fresh berries brightens it up beautifully.

Side Dishes

Though this pudding often stands alone as dessert or breakfast, I’ve paired it alongside a fresh fruit salad or a cup of spiced chai tea for an extra cozy vibe. It’s also delightful with vegan biscotti or crispy banana bread for added texture.

Creative Ways to Present

For special occasions, I like to serve this pudding in little glass jars, layered with fruit compote or chocolate drizzle for a classy touch. Garnish with edible flowers or fresh mint leaves to impress your guests or make a weekday treat feel a little fancier.

Make Ahead and Storage

Storing Leftovers

After it’s cooled, I transfer any leftover rice pudding into an airtight container and store it in the fridge. It keeps nicely for about 2-3 days. The rice thickens as it sits, so I always stir in a bit of almond milk before serving to bring it back to a perfect creamy consistency.

Freezing

Freezing rice pudding is a bit tricky because the texture can change, but I’ve had luck freezing individual portions in freezer-safe containers. When thawed, a gentle microwave reheating with a splash of plant milk helps restore creaminess. Still, I usually recommend enjoying it fresh for the best experience.

Reheating

To reheat, I warm the pudding gently on the stove or microwave it in short bursts, stirring often. Adding a little almond milk while reheating keeps it silky and prevents it from drying out or becoming gluey.

Frequently Asked Questions:

Can I use other types of rice in this Vegan Rice Pudding Recipe?

Arborio rice is ideal for this recipe because of its high starch content which thickens the pudding naturally. Using long grain or jasmine rice might result in a less creamy texture and a different consistency. If you only have other rice types on hand, the pudding may turn out less thick but will still be tasty.

What’s the best way to sweeten this pudding without refined sugar?

You can swap granulated sugar for natural sweeteners such as maple syrup, agave nectar, or coconut sugar. Just add these towards the end of cooking or after removal from heat to preserve their flavors and prevent over-thickening. Adjust sweetness according to your preference.

Can I make this recipe nut-free?

Absolutely! Instead of almond milk, you can use oat milk, rice milk, or any other nut-free plant milk alternative. The pudding will still be creamy; just make sure to pick a full-fat canned coconut milk for richness.

How thick should the pudding be when it’s done cooking?

The pudding should be thick enough to coat the back of a spoon and the rice tender but still holding its shape. It shouldn’t be watery or overly stiff. Keep some liquid in the pudding so it stays creamy and stir it well. If it thickens too much during cooking, add a splash of almond milk to loosen it up.

Final Thoughts

This Vegan Rice Pudding Recipe has become one of those timeless staples in my kitchen—I keep coming back to it whenever I want a cozy treat that’s easy to make but feels special. You’ll enjoy how the flavors unfold with just a bit of patience, and trust me, once you try it, it might just become your go-to dessert or breakfast too. So, grab your saucepan, and let’s make this comforting pudding together—you’ll be glad you did.