This vegan rice pudding is made with simple ingredients and warm spices. It's super easy to make with only a couple steps - just mix, cook, and serve! It's sweet, rich and creamy and makes a perfect snack or dessert.
This vegan rice pudding is made on the stovetop and sweetened with maple syrup. It's flavored with vanilla, cinnamon and yummy raisins. It's a nostalgic dish made plant-based.
I love raisins in desserts. They add both natural sweetness and a chewy texture. For more raisin recipes, check out this vegan pumpkin bread and vegan Irish soda bread.
Jump to:
Why You'll Love This Recipe
- Warm spices: The cinnamon makes this a comforting treat.
- Easy to make: There's only 5 minutes of prep time needed.
- Creamy yet non-dairy: This rice pudding is dairy free but has a creamy texture.
If you want more dairy-free creamy puddings, try this banana chia pudding.
Ingredient Notes
- Rice - White rice works best but brown rice can work too if you are looking to use whole grains. Read below for information about using different kinds of rice.
- Plant based milk - You can use any kind of plant milk you like but you may need to adjust the amount of maple syrup used. Read below for information on choosing which kind of milk.
- Maple syrup - Make sure you are using pure maple syrup and not pancake syrup.
Please see the recipe card below for the full list of ingredients and amounts needed.
Favorite Toppings
I like this easy recipe as written. But you can also add some toppings that will change the flavor a bit.
- fresh fruit
- sprinkle of cinnamon
- non-dairy chocolate chips (Definitely reduce the maple syrup to ¼ cup.)
- cooked apples
- some brown sugar (Reduce syrup to ¼ cup)
- coconut flakes (especially if using coconut milk)
How To Make Vegan Rice Pudding
This recipe is so easy to make and only takes a few steps.
Step 1: First, in a medium saucepan, add the uncooked rice, vegan milk, maple syrup, cinnamon, vanilla extract, salt and raisins. Stir very well.
Step 2: Next, heat the mixture over medium-high heat until just boiling. Make sure you stir occasionally with a wooden spoon or whisk so nothing sticks or burns on the bottom.
Step 3: Once it boils, cover and put the heat to the lowest setting. Simmer the vegan pudding for 25 minutes. Do not remove the lid and stir. Just let it simmer.
Step 4: Turn off the heat, stir, cover and let rest for 10 minutes. This will let the rice absorb more liquid and get even creamier.
Step 5: Give it a good stir and it's ready to serve. I also like to let it cool for a little bit before serving this delicious rice pudding.
Best Milk to Use
You can use any type of non-dairy milk in this recipe. But, it can have an effect on how much maple syrup to use. If you are using an unsweetened milk like soy milk, almond milk, rice milk or cashew milk, I like using ½ cup of syrup.
But if you are using a sweetened plant milk like oat milk or any other kind that has added sugar, I would reduce it to ¼ cup of syrup. You can also use a can of coconut milk but that will give it a bit of a coconut flavor.
Best Type of Rice to Use
I use simple white rice in this recipe but you can change that depending on your preferences. If you use brown rice, it is a great way to add some fiber to this recipe. But if using brown rice, you'll need to cook this longer...for about 45 - 50 minutes. You might need to add a little more liquid as well.
You can use either long-grain rice or short-grain rice. Either way works fine. If you want even softer and creamier rice pudding, use Arborio rice. Sushi rice can be used as well.
I would not use wild rice in this recipe or jasmine rice as they both have too much flavor on their own.
Storage and Recipe FAQs
Sure. If you love nutmeg it will add some more warm spice. But I would only add about ¼ tsp. or else the flavor will be overwhelming.
For me, it's too sweet for breakfast. But if you like a sweet breakfast on occasion, go for it.
Store any leftover rice pudding in an airtight container in the fridge for up to 3 days. You can serve the leftovers cold, but I like to heat it in the microwave to at least room temperature or a little warmer.
More Vegan Desserts
If you tried this Vegan Rice Pudding Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Easy Creamy Vegan Rice Pudding With Raisins
Equipment
- Medium sauce pan
Ingredients
- 3 ½ cups non-dairy milk
- 1 cup white rice
- ½ cup maple syrup or less, depending on type of milk used
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ cup raisins
Instructions
- Add all of the ingredients to a pot over medium-high heat. Stir until well combined.
- Bring everything to a boil, lower heat, and cover.
- Simmer on low for 25 minutes.
- Turn off the heat, stir, and cover the pot again. Let sit for 10 minutes.
- Stir again and let cool slightly before serving.
- Keep any leftovers in an airtight container in the fridge for up to 3 days. You can reheat in the microwave or serve cold.
Notes
- You may not need the full ½ cup of maple syrup. If you use unsweetened milk, I like to use ½ cup. If I'm using regular oat milk, it can be reduced to about ¼ cup. You can always start with less and add some maple syrup as it cooks.
- When simmering, do not take the lid off to stir. Rice cooks best when left alone.
- This is a great snack or dessert or even a sweet breakfast treat.
Jen says
This wis so easy and yummy. Just throw everything in the pot and cook! Everyone loves it.