Does it get more classic than a bowl of rice pudding? Talk about nostalgia! We’d been craving this comforting dessert for far too long, and so our perfected vegan version was born. It’s perfectly sweet, super creamy, and SO classic!
Naturally sweetened and just 7 ingredients, 1 pot, and 25 minutes required. Let’s make rice pudding!
Origins of Rice Pudding
Rice pudding exists in many forms in cultures around the world (source). From Trinidad to Venezuela, Ireland, Thailand, India, and beyond, a creamy rice-based concoction has found its way onto dessert menus worldwide.
The exact ingredients used vary by region and preference, but most recipes include some sort of rice, milk, spices/flavorings, sweetener, and sometimes eggs. The following is our inspired vegan version based on what we grew up knowing and loving!
How to Make Vegan Rice Pudding
Our version begins with combining dairy-free milk (we like almond for its neutral flavor) with maple syrup for natural sweetness, cornstarch to thicken, and sea salt to enhance all the flavors.
The cornstarch is the egg replacement in this recipe. We tested both with and without it and prefer the creamy, cling-to-the-rice texture it provides.
Once the mixture has cooked with the rice, we add light coconut milk to make it rich and creamy with minimal coconut taste and vanilla for classic rice pudding flavor.
The result is tender, fluffy rice coated in sweet, creamy perfection! You can either enjoy it warm (with optional toppings like cinnamon and raisins), or cover with parchment paper or plastic wrap (to prevent a skin from forming) and enjoy after chilling.
We hope you LOVE this rice pudding! It’s:
Quick & easy
& Kind of perfect!
It’s a great way to repurpose leftover rice in an extra delicious way. Rice pudding also keeps well, making it the perfect dessert to have on hand in the fridge throughout the week.
More Creamy Vegan Desserts
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy Vegan Rice Pudding (1 Pot)
- 1 ½ cups cooked white rice (we prefer jasmine rice because it holds its shape well while still being soft)
- 1 ½ cups dairy-free milk (plain, unsweetened // we used almond milk)
- 1/4 cup maple syrup
- 2 tsp cornstarch
- 1/8 tsp sea salt
- 1/2 cup canned light coconut milk (we like Whole Foods 365 brand)
- 1 tsp vanilla extract
FOR SERVING optional
- If you don’t already have cooked white rice, prepare it at this time using these instructions. 1/2 cup dry rice yields ~1 ½ cups cooked. Set aside.
- To a medium saucepan, add the dairy-free milk, maple syrup, cornstarch, and sea salt. Whisk to combine, then add cooked white rice and stir with a wooden spoon or spatula.
- Heat the saucepan over medium heat, stirring occasionally. Cook for about 13-16 minutes or until the rice has absorbed most of the liquid but is still slightly runny. It should resemble risotto. Next, add the light coconut milk and vanilla extract and stir constantly for 2-4 minutes until the mixture is thick yet pourable. It should look like a loose risotto — it will thicken as it cools.
- Remove the pot from the heat and let the pudding cool for a few minutes if serving warm (option to top with cinnamon and raisins). Alternatively, you can let it cool completely.
- To cool the pudding, place into a medium heat-proof bowl and cover the top of the pudding with parchment paper or plastic wrap to prevent a skin from forming. Place the bowl in the refrigerator for 30 minutes to 1 hour. Again, option to serve with cinnamon and raisins. We prefer the chilled rice pudding.
- It will keep stored in an airtight container in the refrigerator for up to 4-5 days. It can be frozen, but we find the texture becomes grainy and brittle rather than smooth and tender.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Loosely adapted from Allrecipes.