• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Desserts

    Vegan Rice Pudding

    Published: Jun 11, 2019 Updated: Jun 8, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Rice Pudding

    Creamy vegan rice pudding that tastes like a delicious custard! Divine served with a sprinkle of cinnamon either hot or cold.

    Vegan rice pudding topped with a sprinkle of cinnamon in black bowls.

    This vegan rice pudding tastes just like creamy custard!

    Seriously, even if the words rice and pudding don’t sound like they should go in the same sentence, you’ll be a convert once you try this.

    It’s made with coconut milk for a really rich and delicious pudding. It’s extremely simple, but takes a while to cook as you’re basically turning grains of rice into creamy custard, so it cooks for around an hour in total.

    So it’s not super quick, but it is absolutely delicious. You can also serve it hot or cold, so the batch of rice pudding that you make today can be your puddings for the week!

    And if you love this vegan rice pudding then you’ll also love our vegan vanilla pudding and vegan chocolate pudding.

    Vegan rice pudding topped with a sprinkle of cinnamon in black bowls.

    Vegan Rice Pudding with Coconut Milk

    Coconut milk creates such a rich and delicious rice pudding, I highly recommend it. 

    You might be a little shocked by the amount of coconut milk that goes into this (4 cans) and the relatively small amount of rice (¾ cup) but it works! 

    Yes you do have to cook it for a long time, but at the end of it, you have a thick and rich and delicious custardy pudding. 

    It doesn’t taste like rice in the sense that you don’t taste individual grains of rice, the whole thing is really more like custard than anything else. 

    Vegan rice pudding topped with ground cinnamon in a black bowl.

    How To Make Vegan Rice Pudding

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add basmati rice, coconut milk, water, white granulated sugar, light brown sugar and salt to a large pot and bring to the boil stirring regularly.
    • Turn the heat right down so that it is on a slow simmer, cover the pot and let it cook for around 50 minutes, stirring at regular intervals, until it is the consistency of a thick, creamy custard.
    Ingredients for vegan rice pudding added to pot and simmered until a custard consistency is reached.
    • Add vegan butter and vanilla extract and stir in.
    Vegan butter and vanilla added to rice pudding and stirred in.
    • Your rice pudding is ready to serve.
    Vegan rice pudding in a pot ready to serve.

    Chef’s Tips

    Use a really big pot. You’re making a big batch of rice pudding here (it serves 6) and you want the volume of your pot to be around double the volume of your pudding when you start cooking it. The initial volume is around 2 liters (half a gallon), so you need your pot to be able to hold around 4 liters (1 gallon). 

    This is because you’re boiling milk – yes it’s coconut milk, but all milk acts the same way. And you know what happens when you boil milk, that stuff foams up like crazy.

    You do need to still keep a close eye on the pot – I pulled up a chair and read my book while this was simmering away – but if your pot is big enough the chances of it boiling over are very small.

    Turn the heat right down. Once you’ve brought it to the boil, you need to turn the heat right down, as low as possible that will still keep it simmering. You want to be able to cover the pot and let it simmer without it foaming up too high (even with a big pot, this is still important!). 

    Stir it at regular intervals. Give it a stir at regular intervals. You’ll know it’s ready when it’s super thick and tastes like custard. From the moment it boils and you turn it down to simmer and cover the pot, it takes about another 50 minutes of simmering to reach the right texture and thickness.

    Serve it with a sprinkle of cinnamon. Raisins and fresh fruit are also popular add-on’s. I prefer it quite plain with just a sprinkle of cinnamon and maybe nutmeg, but you can also really fancy it up with some vegan whipped cream or a drizzle of maple syrup. 

    Vegan rice pudding in a black bowl with a spoon.

    Storing Tips

    This makes around 6 cups of rice pudding. So either enjoy it all right away if you have a big family or divide it into portions, cover, and keep them in the fridge and you have puddings for days! 

    It will keep in the fridge (covered) for up to 1 week. 

    A spoonful of vegan rice pudding.

    More Vegan Pudding Recipes

    1. Vegan Bread Pudding
    2. Mango Chia Pudding
    3. Vegan Peach Cobbler
    4. Vegan Malva Pudding
    5. Vegan Sticky Toffee Pudding
    6. Chocolate Chia Pudding

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan rice pudding in a black bowl.

    Vegan Rice Pudding

    Creamy vegan rice pudding that tastes like a delicious custard! Divine served with a sprinkle of cinnamon either hot or cold.
    4.91 from 21 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 6 cups
    Calories: 645kcal
    Author: Alison Andrews

    Ingredients

    • ¾ cup Basmati Rice (150g) Dry Weight
    • 6 ⅔ cups Canned Coconut Milk (1600ml, 4 cans) Full Fat, Unsweetened
    • 1 cup Water (240ml)
    • ¼ cup White Granulated Sugar (50g)
    • ¼ cup Light Brown Sugar (50g)
    • ½ teaspoon Salt
    • ½ teaspoon Vanilla Extract
    • 2 Tablespoons Vegan Butter (30g)

    For Serving:

    • Sprinkle of Cinnamon
    Prevent your screen from going dark

    Instructions

    • Add the basmati rice, coconut milk, water, white granulated sugar, light brown sugar and salt to a large pot and bring to the boil stirring regularly.
    • Turn the heat right down so that it is on a slow simmer, cover the pot and let it cook for around 50 mins, stirring at regular intervals, until it is the consistency of a thick, creamy custard.
    • Stir in the vanilla extract and vegan butter and serve either hot or cold with a sprinkle of ground cinnamon.

    Video

    Notes

    1. It’s very important that you use a large pot, so that it doesn’t boil over. Keep the heat very low once you reach the slow simmer point.
    2. I used full fat coconut milk from the can, but if you wanted to switch for a light coconut milk that should be fine.
    3. Keep leftovers stored in the fridge (covered) for up to 1 week.

    Nutrition

    Serving: 1cup (of 6) | Calories: 645kcal | Carbohydrates: 40.8g | Protein: 5.1g | Fat: 42.9g | Saturated Fat: 38.6g | Sodium: 297mg | Fiber: 0.5g | Sugar: 20.9g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Vegan Chicken
    Vegan Mushroom Pasta »
    23.0K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Michael Fierstos says

      January 18, 2024 at 12:57 am

      Omg, used whole coconut milk and coconut cream in equal measure, also added 4 cinnamon sticks…. Amazing5 stars

      Reply
      • Nadine @ Loving It Vegan says

        January 23, 2024 at 2:21 pm

        Happy to hear you enjoyed the recipe Michael!

        Reply
    « Older Comments

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    4.91 from 21 votes (8 ratings without comment)

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan tuna on an open faced sandwich on a wooden board.
      Vegan Tuna
    • Serving spoonful of vegan mac and cheese.
      The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan burritos stacked up on top of each other.
      Vegan Burrito
    • Vegan tofu scramble with sliced avocado and fried tomatoes on a white plate.
      Super Eggy Vegan Tofu Scramble
    • Thick slice of cashew cheese on a wooden board.
      Sliceable Cashew Cheese
    • Homemade vegan butter in a glass butter dish with a knife.
      Homemade Vegan Butter

    Veganuary

    • Vegan chop suey served in a black bowl.
      Vegan Chop Suey
    • Vegan German Potato Salad served in a black bowl.
      Vegan German Potato Salad
    • Vegan Italian Dressing
    • Vegan Thai Peanut Noodles in a black bowl.
      Vegan Thai Peanut Noodles
    • Slices of grilled vegan halloumi on a gray plate.
      Vegan Halloumi
    • Vegan stuffed mushrooms on a white plate.
      Vegan Stuffed Mushrooms

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.