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Creamy, sweet, and comforting, this healthy vegan rice pudding will be just the pick-me-up you’ll need come the cooler months.
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Is there anything more comforting than a warm bowl of creamy vegan rice pudding?! I think not!
Whenever the winter months roll in, I’m always on the lookout for warm pudding recipes that’ll not only satisfy those sweet-tooth cravings but will also warm me up from the inside out and this easy vegan rice pudding recipe certainly doesn’t disappoint!
Serve it for breakfast with freshly sliced berries or as a decadent dessert with some coconut whipped cream and perhaps a sprinkling of chocolate chips!
Is This Creamy Vegan Rice Pudding Gluten-Free?
It is! All rice in its natural form is gluten-free, making this healthy vegan rice pudding 100% gluten-free.
That said, always check the label on the rice purchased since some rice is stored in factories that also stores gluten-based products. This is certainly something to consider for someone with high gluten sensitivities.
What You’ll Need
The ingredients list for this egg-free rice pudding is simple. You’ll likely have everything on hand already!
- Almond milk
- White rice
- Orange zest
- Maple syrup
- Vanilla
- Ground Cinnamon
- Salt
Can I Use a Different Milk to Make Non-Dairy Rice Pudding?
Absolutely! While I’ve used almond milk, you can certainly use oat milk or even coconut milk instead. Whatever you prefer!
Can I Use Another Type of Rice?
Yes, of course. I love the fluffy texture provided by the white rice – it’s super comforting and seems to absorb all of the rich and creamy ingredients used in this recipe.
Of course, if you don’t have white rice on hand or prefer not to eat white rice, you can use other rice such as brown rice or risotto rice. Just keep in mind that these other rice varieties take longer to cook than white rice. You may also need to increase your milk and/or water.
How to Make Plant-Based Rice Pudding
Place all of the ingredients into a pot and whisk well.
Bring the pot to a boil, and then lower the heat to cook at a low simmer.
Stir the mixture often to avoid sticking, and cook until it reaches your desired thickness (around 15-20 minutes).
Serve warm with a little cinnamon sprinkled on top.
When to Enjoy Your Almond Milk Rice Pudding
While traditionally a dessert, I know that some even enjoy it as a sweet breakfast treat, topped with fresh fruit, so feel free to enjoy this creamy and satisfying rice pudding whenever the urge arises!
How to Store Vegetarian Rice Pudding
Once this healthy vegan rice pudding has completely cooled, store it in an airtight container in the refrigerator for up to 3 days.
You could also freeze rice pudding for up to 1 month. Thaw overnight in the refrigerator before you attempt to reheat it later on.
You will find that the rice pudding has thickened in storage – this is completely normal. To reheat leftover vegetarian rice pudding, add it to the stovetop on low-medium heat and add in some additional milk while breaking the rice pudding down again. As you reheat, taste to test in case it needs any additional spice or sweetness added.
Tips for Making the Best Vegan Rice Pudding
- While I’ve used cinnamon, you could also use nutmeg in your rice pudding.
- You need to pay close attention when making this pudding. If the rice sticks to the bottom of the pot and starts to burn it will ruin the taste of the entire pudding and you’ll need to start afresh.
- This almond rice milk pudding is super delicious served as is in a bowl but you could also add some freshly sliced berries to it as well as some whipped coconut cream for added decadence.
- If you’d like to make a chocolate rice pudding, simply mix in some cocoa powder and serve with a sprinkle of mini chocolate chips – yummy!
Other Easy Vegan Dessert Ideas:
- Banana Almond Milk Ice Cream
- Vegan Chocolate Doughnuts
- Easy Vegan Mug Brownie
Easy Vegan Rice Pudding Recipe
Mandy Applegate
Creamy, sweet, and comforting, this healthy vegan rice pudding will be just the pick-me-up you’ll need come the cooler months.
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Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Recipes
Cuisine Desserts
Servings 4
Calories 168 kcal
Ingredients
- 3 cups almond milk
- 1 cup water
- 1 cup white rice
- 1/4 cup maple syrup
- 1 tsp vanilla
- 1 tsp ground cinnamon
- Zest of 1 orange
- 1/2 tsp salt
Instructions
Place all of the ingredients into a pot and whisk well.
Bring the pot to a boil, and then lower the heat to cook at a low simmer.
Stir the mixture often to avoid sticking, and cook until it reaches your desired thickness (around 15-20 minutes).
Serve warm with a little cinnamon sprinkled on top.
Notes
Feel free to swap out the almond milk for your preferred plant-based milk.
Store your rice pudding in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 1gCalories: 168kcalCarbohydrates: 36gProtein: 2gFat: 2gPolyunsaturated Fat: 2gSodium: 304mgFiber: 2gSugar: 21g
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