This is the creamiest vegan rice pudding you will ever try. It uses aromatic jasmine rice that is cooked to perfection in a dairy-free mix. A swirl of homemade cinnamon berry sauce takes it to the next level!
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Rice pudding is one of those classic comforting desserts that everyone loves. This vegan version is a must-try, and you won’t believe it’s plant-based.
Looking for other vegan desserts? This vegan panna cotta is a reader-favorite that you will fall in love with. Vegan tapioca pudding and vegan chocolate pudding are other great options.
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❤️ Why you’ll love it
This vegan rice pudding is the creamiest I have ever tried, thanks to the combination of ingredients and the cooking method. Combining jasmine rice, water, and almond milk, and simmering it allows the flavors to absorb. It will give you a rich and velvety texture that is truly irresistible.
The secret to the extra creaminess in this recipe is the addition of full-fat coconut milk. It not only adds a luxurious, silky feel to the pudding but also infuses it with a subtle, tropical flavor that is just delicious.
Plus, my mom’s trick of starting with water is a total winner. It not only makes the pudding more affordable by using less milk, but it also helps the rice soften faster and absorb the other ingredients more effectively. This results in a pudding that is not only delicious but also has a unique, comforting texture that you will love.
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🧾 Key ingredients
This vegan rice pudding is a simple and delicious treat that can be easily made with ingredients that are readily available at your local grocery store. You might even have some of these items in your pantry already.
Jasmine rice is the star of this dish. It is the key to achieving the perfect creamy texture of the rice pudding. It is easy to cook soft, light, and aromatic, making it the ideal choice for this recipe.
Almond milk or homemade cashew milk provides a creamy, dairy-free base for the pudding. It helps to achieve the right consistency while adding a subtle nutty flavor that complements the sweetness of the dish.
Full-fat coconut cream is essential for the creamiest vegan rice pudding. It adds a rich, lusciously creamy texture that is hard to achieve with any other ingredient.
Granulated sugar and vanilla extract are the perfect sweeteners for this recipe. They add a beautiful, delicate sweetness that enhances the flavor of the pudding without being overpoweringly sweet.
Mixed berries are a must for the sauce. They add a sweet and tangy flavor that cuts through the richness of the pudding, balancing the overall dish.
Cornstarch is used to thicken the berry sauce, giving it a lusciously thick consistency that coats the back of a spoon.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
🥘 Equipment
To make this vegan rice pudding, the most crucial piece of equipment you will need is a good quality, heavy-bottom saucepan. I recommend using a saucepan with a lid, as it will help the rice cook evenly and absorb the liquid properly.
👩🍳 Instructions
Preparing the ingredients
STEP 1
Measure all the ingredients you will need for the vegan rice pudding and the mixed berries sauce.
STEP 2
Shake the can of coconut milk to ensure it is well-mixed. This should be done at room temperature.
Making the vegan rice pudding
STEP 1
In a saucepan, combine the jasmine rice and lukewarm water. Heat the mixture on medium heat until it simmers and starts to bubble, but not boil. This should take about 5 minutes for the rice to absorb the water. The rice should stick together when a line is drawn with a spatula.
STEP 2
Add the almond milk to the saucepan. Still on medium heat, allow the mixture to simmer and bubble, but not boil. This should take about 10 minutes for the rice to absorb the almond milk. Again, the rice should stick together when a line is drawn with a spatula.
STEP 3
Add the full-fat coconut milk (make sure it is shaken and at room temperature), sugar, and vanilla extract to the saucepan. Increase the heat to bring the mixture to a boil. Once it boils, cover the saucepan with a lid and remove it from the heat. Let it sit covered for 15 minutes.
STEP 4
In a separate saucepan, combine the mixed berries, water, and coconut sugar. Bring the mixture to a boil.
STEP 5
Once the berries are soft, use an immersion blender to blend them into a sauce. If the berries were frozen, they will soften even quicker.
STEP 6
Add the cinnamon and cornstarch to the saucepan. Continue to heat the mixture until it thickens to a slow-flow, sauce-like consistency. This should take about 10 minutes.
💡 Expert tip
For the creamiest vegan rice pudding, the key is to use full-fat coconut cream and to let the rice mixture sit, covered, off the heat for 15 minutes after it comes to a boil. This allows the flavors to meld and the rice to reach the perfect, tender consistency.
🔄 Variations
Add a twist with a cinnamon and raisin version. The warm, fragrant flavor of cinnamon combined with the sweet pops of raisins will give your vegan rice pudding a classic and comforting twist.
If you are a fan of the combination of chocolate and banana, why not add it to your rice pudding? The creamy, rich flavor of the chocolate will complement the sweetness of the banana, giving your dessert a decadently delicious twist.
For a fun and unique twist, consider adding a peanut butter and jelly variation. Swirl it into your delicious rice pudding for a classic flavor combo the kids will love.
If you are a fan of refreshing flavors, why not try a strawberry and mint variation? The fresh, sweet flavor of the strawberries combined with the cool, refreshing twist of mint will give your rice pudding a unique and delicious twist.
Add a twist with a salted caramel version. Drizzle your rice pudding with a generous amount of homemade salt caramel sauce. Its sweet and salty flavor will contrast beautifully with the creamy and mildly sweet rice pudding.
Coconut lovers will adore a coconut version. If you want to up the coconut flavor, leave the vanilla extract out and add ¼ cup shredded coconut flakes. Top it with some toasted coconut chips if you have any.
For a fun and adult twist, consider a Baileys version. Replace some of the dairy-free milk with vegan baileys. This will give your rice pudding a rich, boozy flavor that pairs beautifully with the creamy texture. Add it as the last step if you don’t want to evaporate the alcohol content.
🥣 Serving ideas
This creamy vegan rice pudding is a versatile dish that can be enjoyed in various ways. It is a delicious dessert option that can be served after any meal. It pairs well with a variety of fruits, such as mango, kiwi, or pineapple.
I also love to enjoy it for breakfast. It is a great alternative to traditional oatmeal or porridge. You can top it with fresh berries, a dollop of dairy-free yogurt, or a drizzle of maple syrup for a delicious and nutritious start to your day.
You can also use it as a base for a parfait. Layer it with granola, chia seeds, and more fresh fruit for a satisfying and healthy snack.
❄️ Storing tips
Storing and reheating this vegan rice pudding is super easy, and the best part is that the flavors continue to meld and intensify, making it even more delicious the next day.
To store, allow the rice pudding to cool completely. Once cooled, transfer it to an airtight container and place it in the refrigerator. It will keep well for about 3 to 4 days.
I do not recommend freezing this particular recipe. The creamy texture of the rice pudding, achieved through the slow cooking process, can be compromised by freezing and thawing. This can result in a more watery or grainy texture, which is not ideal for rice pudding.
To reheat, you can enjoy it cold, at room temperature, or warmed. If you prefer it warm, you can reheat it on the stovetop. Place the desired amount in a saucepan and heat it over medium heat. Stir it constantly to prevent the rice from sticking to the bottom of the pan.
🤔 FAQs
What other rice can I use?
If you do not have jasmine rice, you can use other types of rice to make this pudding. However, the type of rice you use will affect the texture of the pudding. For example, if you use arborio rice, which is a short-grain rice, the pudding will be creamier and stickier. On the other hand, if you use basmati rice, which is a long-grain rice, the pudding will be fluffier and less creamy.
Can I use other fruits for the sauce?
Yes, you can use a variety of fruits to make the sauce. While this recipe calls for mixed berries, you can also use individual berries such as strawberries, blueberries, or blackberries. You can even use other fruits such as peaches or mangoes. The key is to use fruits that are juicy and sweet.
Do I need to stir the pudding while it is cooking?
Yes, you need to stir the pudding occasionally while it is cooking. This helps to prevent the rice from sticking to the bottom of the pan and ensures that the pudding cooks evenly. However, you do not need to stir the pudding constantly. Just give it a good stir every now and then.
More vegan pudding-like recipes
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The Creamiest Vegan Rice Pudding (8 Flavor Variations!)
Equipment
Ingredients
Vegan Rice Pudding
- ½ cup Jasmine rice
- 1 cup Water
- 1 cup Dairy-free milk (I used almond milk) or homemade cashew milk
- ½ cup Full-fat coconut cream (canned) room temperature
- ¼ cup Granulated sugar
- 1 tsp Vanilla extract
Mixed Berries Sauce
- 1 cup Frozen mixed berries
- ¼ cup Water
- ¼ cup Cane sugar or coconut sugar
- ¼ tsp Cinnamon
- 1 Tbsp Corn starch
Instructions
Vegan Rice Pudding
- Measure up all ingredients. Shake your coconut milk can (stored in room temperature).
- Take a saucepan and add jasmine rice with lukewarm water in it. Heat it on medium heat to simmer and bubble a bit, but not boiling. You will need approx. 5 minutes for the rice to absorb the water. If you draw a line with your spatula, the rice sticks together.
- Add almond milk (room temperature). Still heat it on medium heat to simmer and bubble a bit, but not boiling. You need this time 10 minutes for the rice to absorb the milk. If you draw a line with your spatula, the rice sticks together.
- Add full-fat coconut milk (shaken, on room temperature), sugar and vanilla extract. Still on medium heat, bring to boil. Then cover it with a lid and take it off the stove. Leave it covered for 15 minutes! Enjoy the creamiest vegan rice pudding ever. Serve it with a quick berry sauce (I show you how below) or add your favorite topping. heat.
Mixed Berries Sauce
- Take a saucepan and add mixed berries (blackberries, raspberries, red currant, black current), water and coconut sugar. Bring it to boil.
- When the berries are soft, use an immersion blender to blend it to a sauce. (If the berries were frozen, they will soften even quicker.)
- Finally, add cinnamon and cornstarch and bring it to boil to activate the starch. It will thicken to a slow-flowing sauce that is perfect to top your rice pudding. It took me approx. 10 minutes.
Notes
What to serve with rice pudding?
We listed 8 different flavor combinations right above the recipe card:- cinnamon & raisins
- chocolate & banana
- peanut butter & jelly
- coconut
- strawberry
- mixed berries sauce
- salted caramel
- Baileys
Noah B
Amazing recipe!! I have made this several times and it has always been fantastic. I’ve also tried adding in almond extract and that’s wonderful as well!
The one thing to take note of is I would consider there to be more than 2 servings per recipe – I usually end up with more like 6-8 medium-sized helpings for each recipe.
I’ve just made it again for a potluck and forgot how large the servings are, so I made a 6x recipe, and oh my goodness what a lot of rice pudding! I will be sharing with friends and family for sure!!
Sharon
Looks so good. I am not big on rice pudding but like like tapioca pudding. Would it be possible to substitute and if so how much?
My Pure Plants
Hi, we also have a vegan tapioca pudding recipe. If you keep the liquid tapioca ratio you can substitute the same milk – coconut milk ratio there as well.