Jump to Recipe Print Recipe

Creamy, dreamy, and bursting with sweetness and a hint of cinnamon! This luscious vegan rice pudding is easy to make and delicious hot or cold. You’d never guess it was dairy-free!

I waited tables at a few different restaurants when I was in college. I was a vegetarian by then, and most of the places I worked at had very little available for me to eat.

One restaurant in particular though, literally had nothing vegetarian on the dinner menu. Not even a salad! All their salads had shrimp or chicken or something else I couldn’t eat.

What’s a girl to do? I guess in hindsight I could have made a salad myself without the chicken or shrimp. But I chose the more sensible thing: I ate dessert.

Seriously,  I ate dessert for dinner many nights back then. Of course, I didn’t eat death by chocolate. I went for, what seemed to me, to be the healthiest dessert, which was rice pudding.

Honestly, that rice pudding was far from healthy. It was loaded with sugar and heavy cream and who knows what else. But it was gooooooood. I had previously thought that rice pudding sounded kind or boring, but this stuff was anything but.

I decided it was time to create a vegan rice pudding that was as rich and creamy and delicious as my old dinner favorite.

Vegan Rice Pudding Ingredients

So, how do you make dairy-free rice pudding that’s just as rich and creamy as the non-vegan stuff? Use the right ingredients!

Coconut milk. This is what we’ll use in place of the heavy cream that was in my old favorite. You want the full-fat variety, from a can.

Non-dairy milk. We don’t want to use all coconut milk, or our pudding would be too heavy. So we’re also including some soy or nut milk to balance things out. Go for an unsweetened and unflavored variety.

Maple syrup. For sweetness and a touch of maple flavor.

Rice. I like to use a medium grain white rice for this recipe.

Raisins. For little bursts of sweetness! Feel free to leave them out if you’re not a fan of raisins in your rice pudding.

Spices. Cinnamon and nutmeg for that deliciously cozy flavor.

Vanilla. This goes so nicely with the spices.

Orange zest. For a burst of bright flavor.

Salt. Often overlooked, but so necessary. This will bring out the flavor in your pudding.

Vegan butter. This is totally optional, but it’ll give your pudding that perfect silky texture.

How to Make Vegan Rice Pudding

Rice pudding is one of the easiest things in the world to make! Place all of your ingredients except for the salt and butter into a large pot. Heat it up slowly and bring it to a simmer.

Let everything cook at a low simmer. Stir the pot often and make sure to scrape the bottom with your spoon when you do, otherwise you’ll end up with burned bits of rice stuck to it.

Cook the pudding until it gets thick — as thick as you like your rice pudding! It should be done somewhere around the 20 minute mark.

Let it cook a bit and either serve it warm, or chill.

Vegan Rice Pudding FAQ & Tips

  • Can you taste the coconut from the coconut milk? I could not, but if you’re sensitive to the flavor of coconut you may be able to.
  • Can I substitute another variety of milk for the coconut milk? Yup! Feel free to simply use an extra cup of whatever other non-dairy milk you’re using.
  • Is this recipe gluten-free? It sure is!
  • Can I use a different type of rice? You can, but it may alter the texture of your pudding. You also may need to change the cook time and possibly use some extra milk. Varieties such as brown rice generally take longer to cook, and since the liquid will continue to reduce over time, you’ll need to use a bit more of it.
  • This rice pudding will keep for about 3 to 4 days in a sealed container in the fridge.
  • Feel free to play around with the flavors. Add your favorite spices, swap out the orange zest for lemon, or try including different types of dried fruits and nuts.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

4.88 from 73 votes Print

Creamy Vegan Rice Pudding

Creamy, dreamy, and bursting with sweetness and a hint of cinnamon! This luscious vegan rice pudding is easy to make and delicious hot or cold. You’d never guess it was dairy-free!

CourseDessert CuisineAmerican Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 8 Calories 246 kcal Author Alissa Saenz


  • 3cupsunsweetened and unflavored non-dairy milk(such as soy or almond)
  • 1cupfull-fat coconut milk(from a can)
  • 1cupuncooked medium grain white rice
  • ½cupraisins
  • ¼cupmaple syrup,plus more to taste
  • 1teaspoonvanilla extract
  • 1teaspoonorange zest
  • 1teaspoonground cinnamon
  • ½teaspoonground nutmeg
  • 2tablespoonsvegan butter
  • ½teaspoonsalt,or to taste

US Customary – Metric


  1. Place the non-dairy milk, coconut milk, rice, raisins, maple syrup, vanilla, orange zest, cinnamon, and nutmeg into a large pot.

  2. Stir the ingredients together and place the pot over medium heat.

  3. Bring the liquid to a boil.

  4. Lower the heat and allow the mixture to cook at a low simmer, stirring occasionally and scraping the bottom of the pot with a spoon to remove any rice that sticks.

  5. Allow the mixture to cook for about 20 minutes, or until it reaches your desired thickness.

  6. Remove the pot from the heat.

  7. Stir in the vegan butter, if using, and salt.

  8. Taste test and add more maple syrup if desired. Adjust any other seasonings to your liking.

  9. Let the pudding cool for a bit. Chill for later or serve warm.

Nutrition FactsCreamy Vegan Rice PuddingAmount Per Serving (0.5 cups)Calories 246Calories from Fat 100% Daily Value*Fat 11.1g17%Saturated Fat 7.3g37%Sodium 245mg10%Potassium 210mg6%Carbohydrates 34.5g12%Fiber 1.7g7%Sugar 12.4g14%Protein 3g6%Calcium 15mg2%Iron 11mg61%* Percent Daily Values are based on a 2000 calorie diet.« Vegan Ropa ViejaJackfruit Pulled Pork Sandwiches »

Sharing is caring!

I can attest that the recipe can be made with left-over (cooked) rice. I added 2 cups of cooked rice, and kept everything else the same. I ended up doubling the cooking time, but that’s probably because I cooked the recipe for the full 20 minutes using one cup of (cooked) rice, and it didn’t thicken (totally my fault–didn’t read the recipe carefully!). Once I added the second cup of (cooked) rice, it thickened nicely in just under 20 minutes.


  • This pudding is delicious!!! And quick and easy! Thank you!


  • Wow, Thanks for sharing a great recipe. your recipe is amazing. I like it. Thank you so much


    • Yummy, so quick and easy! Thank you💖🥰


  • This is so good! I’m enjoying a bowl right now and it tastes very close to my mom’s rice pudding.


    • Made this for my family and even the non vegans loved this! Great flavor, great recipe!


    • Made this for my Fam, most of them are non-veg and glad they liked it


    • This was amazing and so easy! For high altitude (I live outside of Denver) you’ll need to increase the liquid amount- I’d say maybe a 1/2 cup more of vegan milk and cook a little longer. I love the orange zest in this recipe.My picky kids loved it too. I’ll definitely make it over and over again.


    • First time making any type of rice pudding. The only thing I did different was blend coconut milk that had already been in the fridge, that I had left over from a can. I think I will continue to use it cold this way. It made it super creamy. I also did half of every ingredient except the coconut milk, I used 1 cup instead of half of a cup. It’s was perfect and delicious and simple! Thank you!


    • Nice recipe! I am a bit confused about how this falls under ‘American cuisine’ though. Rice pudding was already served in Europe during the late middle ages.


      • This recipe is amazing 😋 I added raisins and orange zest for the first time and it made all the difference in the world. Thanks for sharing!


      • Recipe worked out great even though I accidentally doubled the cinnamon. Instead of raisins, I added frozen peach slices when there was about 10min left of cooking time.


        • Phenomenal recipe! I am in love! My children love it too.


        • Yum. Looked up this recipe for my daughter Aisla. We’re from NZ so love your name!!


        • Just made this (used jasmine rice) and my husband and I ate it for dinner! It’s so flavorful and tastes like winter… perfect for this cold, snowy day.


        • Thank you so much for this recipe!, in México we call it “arroz con leche”, and I was having trouble in finding a vegan version of this dessert. Btw, your eggplant bourguignon has become one of my family’s favourite meal.


        • Making rice pudding on Christmas Eve has been a tradition for us, but since last year we have gone mostly vegan. This recipe did not disappoint! My whole family liked it better than the dairy filled one. We don’t like raisins, so left those out, but otherwise followed the recipe. It was so creamy and delicious! We were so happy to have left overs!


        • I made this last night. It came out pretty tasty! My boyfriend says it is arroz con dulce, and he said it was good, so I’m happy! Haha…he’s not big on sweets, so anytime I can get him to like one of my desserts is a success! I was just looking for a nondairy rice pudding, and he said “how did you know how to make arroz con dulce? I haven’t had that since I was young!” I said I was just making rice pudding like my Nanny (grandma) used to make….so, long story short, it was a success!! However, next time I think I’ll cook it for less time, as it has thickened up a LOT. At about 15 minutes, I felt that it was done to my liking, but thought I should continue cooking to be sure….next time I’ll listen to my gut. It was simple, quick and inexpensive to make, but oh so yummy and homey. I left out the raisins as I’m not a big fan of them, but next time I think I’ll use golden raisins, maybe soaked in a bit of rum? Hehe. This was my first time making it myself instead of just eating Nanny’s and I think I did good! Thanks for the foolproof recipe. This will be a regular for me now, and I can tweak it to get it just how I like, now that I’ve made it once.


        • My first hob cooked rice pudding
          Followed the recipe to the letter (well – not true…. Didn’t need the vegan butter or salt, at the end)…….. DELICIOUS! 😋
          So easy to make, forgiving on time ( just add more milk, at the end if it needs 2 sit longer)
          Levels of flavour. Creamy, without being heavy. Loved the orange zest and raisins. The convenience of using medium rice – which we always have in the cupboard ( I used basmati).
          Would highly recommend to try. – game changer.


    • I followed the recipe exactly and it was delicious! It was so rich and creamy, you would never know it was vegan It was really easy and I will definitely make it again.


    • This was very good. I used rice milk for my non-dairy choice which lends itself very well to this dish. I also used organic sugar instead of maple syrup. Perfect amount of sweet. I left out the orange only because I did not have any citrus on hand. The citrus would really make this especially tasty.


      • Worst fail ever. After 40 minutes, the milk mixture was still the same consistency, it never absorbed. Can you clarify if you use pre cooked rice or uncooked rice? The recipe is not clear.


        • This is absolutely delicious! I used oat milk & coconut cream because I had left over coconut cream from a chickpea curry recipe. No raisons (daughter is not a fan) but all else the same and everyone loved it. Thanks for a great recipe.


        • Made this tonight in tribute to a dear friend who passed. He was known for his non-vegan rice pudding. The funeral was today and after everything was done I just felt the need to make some for myself. And this recipe did not disappoint! It is amazing!! Made it just as is with the exception of no orange peel. I wish I had made it to bring to the funeral for his family! I will be making it over and over again!


        • I live at 4500’. I tripled the recipe and increased my liquid by ~1/2C. I had a little extra coconut milk so I just used that. I did not have raisins so I substituted Craisins. This pudding is perfect! It’s creamy and tastes delicious! I’m not a fan of Nutmeg but I still followed the recipe including using Orange Zest. I’m so glad I didn’t change a thing. Neither the Nutmeg nor Orange Zest is overwhelming but blends very nicely! I couldn’t ask for a more fresh, tasty, moist, Vegan Rice Pudding recipe!!
          Thank you so much for sharing it with us!! This is just so simple and easy to make in no time! I will definitely make it again…probably sooner than later!! I can promise this huge pot won’t last long once my sweet hubby finds it!


        • This was a simple recipe that was tasty. The ORANGE ZEST– just one teaspoon, the equivalent of one orange– made a big, flavorful impact. I loved it. It’s not traditional, but it really piqued my interest, as I was just making rice pudding per my toddler’s request. Happy that it was a vegan recipe (I used oat milk) and I found no need for butter or salt. Just adjusted sweetness by adding a bit of agave syrup. Thanks for this!


        • I absolutely love it. It’s different from Cuban arroz con leche in the sense it has a lot more cinnamon and nutmeg. I used the extra creamy oat milk. Next time I will use organic sugar – I feel the maple syrup doesn’t make it sweet enough. I will add a little less butter as well. Otherwise, the flavor is the bomb if you love cinnamon and nutmeg.


        • This was divine! Thank you for a wonderful recipe! Since I don’t use oil I sub’d the vegan butter with cashew butter and it was perfect! Non-vegan friend asking for more ASAP! 🙂 🙂


        • Just made this and it’s spectacular! We didn’t have maple syrup so I used 3/4 cup coconut sugar, basmati rice, one can of coconut milk, one cinnamon stick and 6 cups of oat milk as I doubled the recipe. Perfect consistency!


        • Tastes good, but my rice is still crunchy after adding more liquid multiple times (and cooking for double the time, too). I think this definitely needs to be covered so the liquid doesn’t evaporate so quickly.


        • Cooked this for the first time a week ago with almond milk and it was a hit. Cooked it again the next day with soy milk because my mum has an almond allergy and she loved it. Cooking it again today with bonsoy but made a double batch – doubled the ingredients and time and it’s just delicious. I’m going to make this every week in a massive batch so I can snack on it throughout the week. How long does it last in the fridge? It’s typically eaten within 2-3 days.

          Don’t like raisins and I only use 1 table sp maple syrup. If I’m feeling sweet I’ll sprinkle cinnamon sugar or coconut sugar on top.

          For people who are worried about leaving the lid off, this is necessary for the recipe. But be intuitive. Test the rice is cooked before the end and add more liquid & time if it’s not (I had to do this on my mums stove for some reason). Check your heat. Make sure it’s gently simmering but not boiling after it’s brought to boil. So many minor things can throw out a dish. Also I didn’t have orange zest so I used lemon and it was very nice. Finally, if you doubt something about a recipe then adapt it to your liking.

          Thank you for this amazing recipe. It’s so easy to follow and simple, way easier than when I used to make rice pudding before I went vegan. If you could create a vegan tiramisu that is just as easy, I would be so happy and …. well, very fat.


        • So lovely! Thank you for this. I bought a 20lb bag of rice at Costco, and I’m having a hard time getting to the bottom of the bag! I made a few minor changes – a full can of coconut milk plus enough soy milk to equal the 4 cups the recipe calls for. Lemon zest instead of orange because that’s what I had in the fridge. Otherwise, everything else was the same and I’m so appreciative of you sharing your recipe with us.


        • Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating