Vegan Rice Pudding

Written by
Jolinda Hackett
Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
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Jolinda Hackett
Updated 06/07/19
Rice pudding
Michael M_ller / EyeEm / Getty Images
Prep: 10 mins
Cook: 3 hrs
Total: 3 hrs 10 mins
Servings: 4 servings
Nutritional Guidelines (per serving)
309 Calories
2g Fat
66g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 309
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 95mg 4%
Total Carbohydrate 66g 24%
Dietary Fiber 4g 14%
Protein 6g
Calcium 218mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make a sweet vegan rice pudding that is dairy-free and egg-free and uses soy milk for a lower fat and healthier rice pudding. Though the recipe calls for soy milk, just about any other non-dairy and vegan milk substitute will work just fine. Soy milk has the thickest, richest texture with a neutral flavor, but almond milk, coconut milk or even rice milk or cashew milk would also work well in this recipe. 

Sprinkle the top with a bit of extra cinnamon and nutmeg to serve, if you'd like. Or, to make this recipe a little different, swap out the raisins for other treats: dried cranberries or currants or another kind of dried fruit chopped small. 

Vegan rice pudding makes for a sweet breakfast treat or a traditional dessert anytime. It's one of those dishes you can bring to a family gathering and the carnivores will likely never know they're eating vegan dessert (unless you tell them).  

Ingredients

  • 1/2 cup white rice
  • 4 cups soy milk (or any other vegan non-dairy milk substitute)
  • 2 tsp. vanilla extract
  • 1 tsp. cinnamon
  • Dash of nutmeg
  • 1/4 cup sugar
  • 1/2 cup raisins

Steps to Make It

  1. Preheat the oven to 275 F.

  2. Mix all ingredients in a bowl and place it in a 1 1/2 quart lightly oiled, ovenproof dish. Bake while covered, for 3 hours, or until the pudding sets.

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