This Easy Creamy Vegan Rice Pudding with Raisins is made with simple ingredients and warm spices. It's super easy to make with only a couple steps. It's sweet, rich and creamy and makes a perfect snack or dessert.
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.
How to Make Vegan Rice Pudding
This recipe is so easy to make and only takes a few steps. First, gather all of your ingredients.
Then, in a medium saucepan, add the uncooked rice, vegan milk, maple syrup, cinnamon, vanilla extract, salt and raisins. Stir very well. Make sure there aren't any clumps of the ground cinnamon.
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.
Once it boils, cover and put the heat to low. Simmer the vegan pudding for 25 minutes, stirring occasionally.
Turn off the heat, stir, cover and let rest for 10 minutes. This will let the rice absorb more liquid and get even creamier.
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.
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.
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.
I like this easy recipe as written. But you can also add some toppings that will change the flavor a bit. The following would work well:
- sprinkle of cinnamon
- non-dairy chocolate chips (Definitely reduce the maple syrup to ¼ cup.)
- fresh fruit
- cooked apples
- some brown sugar (Reduce syrup to ¼ cup)
- coconut flakes (if using coconut milk)
I'm a fan of nutmeg. Can I add some to this recipe?
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.
Can I make this for breakfast?
For me, it's too sweet for breakfast. But if you like a sweet breakfast on occasion, go for it.
This vegan rice pudding makes a delicious dessert and is a favorite in my house. This creamy rice pudding also makes a decadent snack. I like to eat it as is but you can also add a variety of toppings as well.
Looking for other vegan dessert recipes? Check out:
- Vegan Baked Oatmeal with Cherries
- Baked Vegan Donuts (Lemon Glazed)
- The Best Vegan Coffee Cake With Berries
Easy Creamy Vegan Rice Pudding With Raisins
- 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
- 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.
- 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.