Vegan rice pudding

Vegan Rice Pudding

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


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


  • 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:


  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.


*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


  • 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