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Vegan rice pudding in a black bowl.
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4.91 from 21 votes

Vegan Rice Pudding

Creamy vegan rice pudding that tastes like a delicious custard! Divine served with a sprinkle of cinnamon either hot or cold.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
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

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