Vegan Rice Pudding

By
Jolinda Hackett
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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Updated on 12/13/22
Rice pudding
Michael M_ller / EyeEm / Getty Images
Prep: 10 mins
Cook: 3 hrs
Total: 3 hrs 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
240 Calories
4g Fat
42g Carbs
8g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 240
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 122mg 5%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 8%
Total Sugars 30g
Protein 8g
Vitamin C 0mg 2%
Calcium 318mg 24%
Iron 2mg 10%
Potassium 457mg 10%
*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.)

Rice pudding is a dish that is enjoyed throughout the world and can be made on the stovetop or in the oven. Traditional rice pudding contains milk and sometimes eggs, making it off-limits to those who are vegan. This recipe is dairy-free and egg-free and uses soy milk, resulting not only in a rice pudding that is vegan, but also lower in fat. Vanilla, cinnamon, nutmeg, and sugar give this dessert sweet and warming flavors, and raisins offer a nice texture.

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 will also work well in this recipe. To make this recipe a little different, swap out the raisins for dried cranberries or currants, or other dried fruit that has been chopped into small pieces. 

This recipe is baked in the oven and will take about three hours, so make sure to plan accordingly. Sprinkle the top of this baked rice pudding with a bit of extra cinnamon and nutmeg to serve, if you like. Vegan rice pudding makes for a sweet breakfast treat or a traditional dessert anytime.

Ingredients

  • 1/2 cup white rice

  • 4 cups soy milk, or any other vegan non-dairy milk substitute

  • 2 teaspoons pure vanilla extract

  • 1 teaspoon ground cinnamon, plus more for sprinkling

  • 1 dash ground nutmeg, plus more for sprinkling

  • 1/4 cup sugar

  • 1/2 cup raisins

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 275 F and lightly oil a 1 1/2-quart ovenproof dish.

  2. Mix all of the ingredients in a large bowl and transfer the mixture to the prepared dish.

  3. Cover and bake for 2 hours; remove the cover and bake for another hour, or until the pudding sets.

  4. Serve hot or cold and enjoy.

What is the best rice for rice pudding?

A long- or medium-grain white rice is perfect for this recipe, but you can also try Arborio rice if you like; this short-grain variety absorbs more liquid so keep an eye on it and add more milk if needed. Fragrant rice, such as basmati and jasmine, are also nice to use in a rice pudding and add another layer of flavor, although subtle, to the dish.

Recipe Variations

  • Add some orange or lemon zest for a bit of freshness.
  • Top with chopped nuts such as pistachios or almonds.
  • To dress up the dish, spoon some fruit compote or jam on top.
  • Use brown sugar in place of the white sugar.

Tip

To serve this vegan rice pudding cold, let it cool to room temperature and then refrigerate for 8 hours or overnight.

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