Vegan Rice Pudding

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

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!

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 (3/4 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. 

Pro tips for Vegan Rice Pudding

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. 

Storing your Rice Pudding

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. 

More vegan desserts!

1. Vegan Bread Pudding
2. Mango Chia Pudding
3. Peaches and Cream Chia Pudding
4. Vegan Chocolate Avocado Mousse
5. Vegan Rice Krispie Treats
6. Vegan White Chocolate

So let us know what you think of this vegan rice pudding in the comments and please rate the recipe too! Thanks!

Sign up to our email list while you’re here and we’ll send you a gorgeous (and free) recipe ebook containing 10 delicious vegan dinner recipes and you’ll be the first to know when new recipes are posted to the blog. 

Vegan Rice Pudding

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★★★★★

4.9 from 7 reviews

• Author: Alison Andrews
• Prep Time: 5 mins
• Cook Time: 60 mins
• Total Time: 1 hour 5 minutes
• Yield: ~6 cups

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Description

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

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Ingredients

• 3/4 cup (150g) Basmati Rice (Dry Weight)
• 4 14oz (400ml) Cans Coconut Milk (Total 1600ml)*
• 1 cup (240ml) Water
• 1/4 cup (50g) White Sugar
• 1/4 cup (50g) Brown Sugar
• 1/2 tsp Salt
• 1/2 tsp Vanilla Extract
• 2 Tbsp (30g) Vegan Butter

For Serving:

• Sprinkle of Cinnamon

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Instructions

1. Add the basmati rice, coconut milk, water, white sugar, brown sugar and salt to a large pot and bring to the boil stirring regularly.
2. 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.
3. Stir in the vanilla extract and vegan butter and serve either hot or cold with a sprinkle of ground cinnamon.

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Notes

*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.

*I used full fat coconut milk from the can, but if you wanted to switch for a light coconut milk that would be fine.

*Keep leftovers stored in the fridge (covered) for up to 1 week.

• Category: Dessert, Gluten-Free
• Method: Stovetop
• Cuisine: Vegan

Nutrition

• Serving Size: 1 cup (of 6)
• Calories: 645
• Sugar: 20.9g
• Sodium: 297mg
• Fat: 42.9g
• Saturated Fat: 38.6g
• Carbohydrates: 40.8g
• Fiber: 0.5g
• Protein: 5.1g

Keywords: vegan rice pudding