Description
This vegan rice pudding is a creamy, comforting dessert that’s both gluten and dairy free. Made with Arborio rice, coconut milk, almond milk, and a hint of cinnamon and vanilla, it’s a luscious treat perfect for serving warm or chilled. The recipe is simple but yields a rich and satisfying pudding with a delicate sweetness and smooth texture, ideal for any occasion.
Ingredients
Scale
Main 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
Instructions
- Combine Ingredients: In a large saucepan, combine Arborio rice, granulated sugar, and kosher salt. Add the full-fat canned coconut milk and unsweetened almond milk, then stir well to combine all the ingredients evenly.
- Add Cinnamon Stick: Tuck the cinnamon stick into the mixture to infuse the pudding with warm, aromatic flavor during cooking.
- Cook and Stir: Place the saucepan over medium to medium-low heat. Cook the rice pudding for about 45 minutes, stirring nearly constantly to prevent sticking or burning and to help release the starch from the rice, which thickens the pudding. The rice should be tender but not mushy, and the pudding should remain slightly liquid. If it thickens too much, add a splash of almond milk and stir it in.
- Finish Pudding: Remove and discard the cinnamon stick. Stir in the vanilla bean paste or vanilla extract. Taste the pudding and adjust sweetness, salt, or vanilla as desired.
- Serve and Store: Enjoy the rice pudding warm or chilled topped with your favorite toppings. Store leftovers in an airtight container for 2 to 3 days. The rice will continue to absorb liquid as it cools, so add an extra splash of almond milk before serving if needed.
Notes
- Use Arborio rice for the creamiest texture as it releases starch while cooking, thickening the pudding naturally.
- If you prefer a less sweet pudding, reduce granulated sugar to 1/4 cup.
- For additional flavor, try adding a pinch of ground nutmeg or cardamom along with cinnamon.
- Coconut milk must be full-fat to achieve the rich, creamy texture that makes this pudding special.
- Stirring constantly is key to avoid rice sticking to the pan and to develop a smooth, thick pudding.
- Top the pudding with fresh fruit, toasted nuts, or a drizzle of maple syrup for extra indulgence.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 283 kcal
- Sugar: 16.7 g
- Sodium: 163 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 0.5 g
- Protein: 4.6 g
- Cholesterol: 0 mg
