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.
So I hope you’ll love this vegan rice pudding! It is:
- Creamy
- Custardy
- Simple
- Perfectly sweet
- Delicious hot or cold
- Naturally gluten-free
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!
More vegan desserts!
- Vegan Bread Pudding
- Mango Chia Pudding
- Peaches and Cream Chia Pudding
- Vegan Chocolate Avocado Mousse
- Vegan Rice Krispie Treats
- 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!
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Vegan Rice Pudding
- Prep Time: 5 mins
- Cook Time: 60 mins
- Total Time: 1 hour 5 minutes
- Yield: ~6 cups
Print Recipe
Pin RecipeDescription
Creamy vegan rice pudding that tastes like a delicious custard! Divine served with a sprinkle of cinnamon either hot or cold.
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
Instructions
- Add the basmati rice, coconut milk, water, white sugar, 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.
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.
- 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
Mollie says
June 11, 2019 at 4:39 pmWeird question… Does it taste coconutty? I can’t stand coconut but really miss rice pudding! TIA š
Alison Andrews says
June 12, 2019 at 12:46 pmHi Mollie, it probably does! I don’t notice it strongly, but I like coconut. I think you could use a different plant milk instead if you dislike coconut. š
Mollie says
June 12, 2019 at 12:57 pmHi Alison, that’s fab I’ll try oat milk instead! Thank you x
Kay Williams says
June 11, 2019 at 5:15 pmCan you halve the vegan rice pudding recipe?
Alison Andrews says
June 12, 2019 at 12:45 pmHi Kay, I’m sure you can.
TJ says
June 11, 2019 at 5:55 pmHi Alison, perhaps try it with shortgrain rice pudding rice or risotto Arborio rice, as probably will need much less cooking time, and much less coconut milk… just a suggestion. This is what we do in the UK, but not sure if shortgrain rice is available in SA, although it should be… š Bye for now…
Alison Andrews says
June 12, 2019 at 12:44 pmHi TJ, basmati rice is a very quick cooking rice, the reason for cooking it so long is to turn it from ‘rice’ to more of a custard texture. I think short grain rice could be used, but the recipe would be the same. š
Caroline says
June 12, 2019 at 8:20 amThis looks so good – I bet a sliced banana would top it off so well (and some vegan ice cream). Initially I laughed at the claim that it serves 6 (Iām greedy) but I suppose the 4 cans of coconut milk would make for a rather filling pudding!
Thanks for the note about using a big pot. Non-cooks such as myself need tips like this.
Alison Andrews says
June 12, 2019 at 12:35 pmHi Caroline! Yes, sliced banana would be great and vegan ice cream is always a yes! Hahaha, yes serving sizes are very subjective, but it does make a fairly big portion. š
joe says
June 12, 2019 at 10:34 amI read somewhere that if a wooden spoon is placed on top across the milk won’t boil over. Didn’t try it yet. Maybe I do now.
Alison Andrews says
June 12, 2019 at 12:33 pmOh, I haven’t tried that, but that’s interesting!
Sandra says
June 12, 2019 at 1:15 pmThis is amazing! I LOVE rice pudding so this really hit the spot. Loved it.
★★★★★
Alison Andrews says
June 12, 2019 at 1:16 pmAwesome Sandra! So happy you liked it. Thanks for posting! š
Kathryn says
June 12, 2019 at 2:42 pmI’d like to try this but I only have one tin of coconut milk! Do you think it would be ok to reduce the other ingredients so I could make a small portion to start with??
Alison Andrews says
June 12, 2019 at 4:27 pmHi Kathryn! I ‘think’ so! You would need to make quarter of the recipe in that case. I think it might get to the custardy stage faster since you are working with much less quantity, but I’m not exactly sure, just see how it goes! All the best! š
Willemijn says
June 12, 2019 at 4:32 pmDo you use full fat coconut milk or reduced fat?
Alison Andrews says
June 13, 2019 at 7:31 amI used full fat, but reduced fat would be totally fine to use as well.
Marinell says
June 12, 2019 at 10:28 pmI haven’t made this yet, but it looks like there’s a problem with the math. 4 cans (400 ml) makes 1600 ml, not 1200. I’d like to make this but I want to be sure. Both figures can’t be right. Thanks.
Alison Andrews says
June 13, 2019 at 7:24 amOh shoot! Yes, there was definitely a typo there! Thanks so much for pointing it out, it’s now fixed. It is definitely 4 (400ml) cans, always was 4 cans, don’t know how I got 1200 ml in my head but once I did it clearly just stuck there, haha! Thanks again. š
Claire says
June 13, 2019 at 1:58 pmHi Alice!!!
Was wondering is your coconut milk the canned ones, or can I use KOI coconut milk (beverage ones)?
Claire says
June 13, 2019 at 1:59 pmOh shoot, sorry Alison, typo š
Alison Andrews says
June 13, 2019 at 2:10 pmHaha no worries! Yes, it’s the full fat canned (and also unsweetened) version. I’m sure you can use a different type, but it likely won’t be as rich.
Kathryn says
June 13, 2019 at 6:08 pmMade it and LOVE it.. My hubby loves it, made lots of Mmmm noises and went back for seconds š Thank you for bringing rice pudding back into our lives :))) xxx
★★★★★
Alison Andrews says
June 14, 2019 at 10:14 amAwesome! So glad it worked out! Thanks so much for updating us and the great review! xo
Anna Andrews says
June 14, 2019 at 4:46 pmI used a quarter of the ingredients and it was still fairly large but so tasty that I ate it all in one sitting! For interest sake, using a little more vanilla takes the coconut taste away, (I’m not so keen on a coconut flavour either), but doesn’t detract from this super and easy rice pudding. Brings back memories of my mother’s rice puddings – so happy to have this vegan and gluten free recipe. Thanks Alison!
★★★★★