If you enjoy thick, lush, and ultra-creamy rice pudding made from a few simple ingredients, this is the vegan rice pudding recipe for you.
The best vegan rice pudding
What sets this rice pudding apart is a simple technique developed from years of testing: use extra nondairy milk and allow the rice to cook and absorb longer. The result is a custard-like, rich pudding that becomes increasingly creamy as the rice soaks up the liquids. No eggs or heavy cream are needed—just time, patience, and a handful of pantry staples.
This method produces a deeply flavored, velvety dessert that works for weeknight treats or special occasions. It reheats well and can be served warm or chilled, depending on your preference.
Vegan rice pudding recipe video
Five vegan rice pudding flavor variations
You can adapt the base recipe in many ways to create different flavor profiles. Below are a few easy ideas to customize your pudding:
- Chocolate: Stir in 3 tablespoons of unsweetened cocoa powder when you add the extra milk. Finish with a handful of dairy-free chocolate chips so they melt through the warm pudding.
- Peanut butter: Blend up to 1/2 cup peanut or almond butter into the pudding after the rice has softened, and top with crushed peanuts for texture.
- Banana: Replace 1 cup of nondairy milk with mashed banana and add it with the final milk addition. Increase the cinnamon and serve with sliced bananas and walnuts.
- Strawberry (or other fresh fruit): Top individual portions with fresh berries just before serving. Coconut whipped cream makes a lovely addition.
- Coconut: Use canned or refrigerated coconut milk as the main liquid and stir in 1/2 cup shredded coconut at the end for added chew and flavor.
These are only starting points—try folding in citrus zest, spices, or crumbled baked goods to create parfaits or layered desserts.
Dairy-free rice pudding ingredients
This simple vegan dessert uses basic ingredients: uncooked rice, nondairy milk, a sweetener, salt, ground cinnamon, vanilla extract, and optional mix-ins such as raisins or shredded coconut.
Nondairy milk: Any plant milk works—almond, soy, oat, rice, macadamia, cashew, flax, or coconut. Choose a milk with a flavor you enjoy; full-fat coconut milk makes an especially rich pudding.
Vanilla extract: Use pure vanilla extract (not imitation) for the best, natural flavor. Pure vanilla contributes depth without any artificial aftertaste.
Spices and salt: Ground cinnamon adds subtle warmth while a small pinch of salt enhances overall flavor. You can also experiment with nutmeg or cardamom.
Optional additions: Raisins, shredded coconut, mashed banana, peanut butter, or cocoa powder can be stirred in to create different versions. For a citrus twist, add orange or lemon zest to brighten the pudding.
What type of rice should you use?
Most white and brown rice varieties work well. Long-grain jasmine or basmati, medium-grain Calrose, short-grain Arborio, sushi rice, and classic pudding rice all yield good results. Brown rice needs more time and liquid than white rice, so allow extra cooking time and check for softness.
Avoid wild rice (it’s an aquatic grass and won’t absorb liquid the same way), instant rice, and parboiled rice for best texture; they typically won’t give you the same creamy, soft result.
How to make rice pudding without eggs
This vegan recipe uses no eggs, no condensed milk, and no heavy cream. It can easily be adapted to be gluten-free, soy-free, nut-free, or sugar-free depending on the ingredients you pick.
Ingredients
- 1 cup uncooked rice (white or brown) (about 180 g)
- 2 1/2 cups nondairy milk (600 ml)
- 1 cup additional nondairy milk (240 ml)
- 1/2 cup sugar or preferred sweetener (100 g)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 teaspoons pure vanilla extract (about 7 g)
- 1/2 cup raisins (optional)
Instructions
- Combine the rice and 2 1/2 cups of nondairy milk in a medium saucepan and heat over medium. When the mixture comes to a gentle boil, cover and reduce the heat to a low simmer.
- Cook, stirring occasionally, until the rice has absorbed most of the liquid and is soft and fluffy. Cooking time varies by rice type—expect 20–50 minutes; brown rice will take longer.
- Add the remaining 1 cup of milk, the sugar (or sweetener), cinnamon, salt, and any optional mix-ins except the vanilla. Bring the mixture back to a full simmer, stirring to combine.
- Cover the pan, remove it from the heat, and let it sit, covered, for about 20 minutes so the rice continues to absorb liquid and the pudding thickens.
- Uncover, stir in the vanilla, and taste—if the pudding seems too thick or dry, stir in a little more milk until you reach the desired consistency.
- Serve warm in bowls or glasses. Store leftovers in an airtight container in the refrigerator for 4–5 days; serve chilled or gently reheated.
- You can freeze the pudding in a tightly sealed container, but expect some texture changes after thawing and reheating.
Slow cooker and baking options
To make this in a slow cooker, combine all ingredients except the vanilla, set the crockpot to low, and cook for about four hours or until the rice is soft and most of the liquid is absorbed. Stir in vanilla at the end and serve warm or chilled.
Baking this pudding will likely require more liquid and longer cooking time; if you try a baked version, monitor the texture and add milk as needed.
More dairy-free dessert recipes
Vegan Chocolate Chip Cookies
Applesauce Cake
Vegan Banana Pudding
Chocolate Truffles
Vegan Cheesecake
Healthy Apple Crisp
Chocolate Pudding Cake