This vegan rice pudding is creamy, rich and comforting, making it the perfect dairy-free treat. If you have leftover rice or want to make a fresh batch, this simple recipe comes together quickly with just a few pantry staples like plant-based milk, coconut milk, and vanilla. Add cinnamon, coconut shreds, nuts or other toppings for a delicious twist!
I don’t know about you, but I just love a comforting bowl of creamy rice pudding, either warm or chilled. I’ve been experimenting with different vegan desserts lately, and let me tell you, this vegan rice pudding is a total winner. It’s sweet, comforting, and takes only a few simple ingredients to make. You can make it quickly with leftover rice, which is a genius way to reduce food waste while treating yourself at the same time.
Ingredients
- Cooked rice- You can use any type of cooked rice, but short-grain rice like Arborio (often used for risotto) gives the pudding a creamier texture. However, I used leftover basmati rice for this recipe and it it worked great! Just ensure it’s cooled and free of excess moisture.
- Nut milk- You can use almond, oat or soy milk for this recipe. Or try my homemade nut milk!
- Maple syrup- Maple syrup is a natural sweetener that pairs well with the flavours of rice pudding. However, you can use any liquid sweetener like agave nectar or date syrup.
- Coconut milk- Coconut milk adds richness and creaminess to the pudding. You can use full-fat coconut milk for a richer texture, or lite coconut milk for a lighter version.
- Cinnamon and nutmeg- Cinnamon adds a warm, comforting spice to the pudding. Nutmeg has a warm, slightly sweet, and aromatic flavour with a hint of earthiness. It pairs wonderfully with the creamy, mild taste of rice pudding and enhances the cinnamon flavour.
- Cornstarch-Cornstarch is a thickening agent that will help the rice pudding achieve a creamier, custard-like consistency. If you prefer a more natural thickener, you can also use tapioca flour or agar-agar, but cornstarch is commonly used for its smooth texture.
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Ingredients
- 2 cups Cooked rice
- 1 ½ cups Nut Milk
- 1 can Coconut milk 400 mls
- ¼ cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon
- ½ teaspoon Nutmeg
- 1 teaspoon Salt
- 1 tablespoon Cornstarch Dissolved in 2 teaspoon water
- Optional- Cinnamon stick, cinnamon powder To serve
Instructions
- Add the cooked rice, nut milk, coconut milk, maple syrup, vanilla extract, cinnamon, nutmeg and salt to a saucepan. Stir with a wooden spoon or spatula.
- Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally. Allow mixture to cook for about 10 minutes.
- Add the cornstarch/ water mixture. Stir and cook for a further 5 minutes.
- Remove the pot from the heat and let the pudding cool for a few minutes if serving warm. Alternatively, you can let it cool completely.
- To cool the pudding, place into small jars or other dish and place in the refrigerator for 30 minutes to 1 hour.
- Optional: Serve with cinnamon stick and cinnamon powder.