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A black bowl up close with white rice pudding topped with a swirl of thick red-purple sauce and different berries.

The Creamiest Vegan Rice Pudding

This is the creamiest vegan rice pudding you can make. This recipe is using aromatic jasmine rice cooked in the mix of almond milk and coconut milk. Served with a swirl of homemade cinnamon berry sauce. It is an absolutely delicious breakfast or dessert!
Course Dessert
Cuisine Dairy-free, Egg-free, Gluten-free, Italian, Soy-free, Vegan, Vegetarian
Keyword dairy-free rice pudding, mixed berries sauce, vegan rice pudding
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2 servings
Calories 396kcal


Vegan Rice Pudding

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


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.



If you need any substitutions, please read the FAQs and Substitutions where I explain in details which ingredients can be swapped and why. 

What to serve with rice pudding?

Berry Sauce - The number ONE topping is without doubt a berry sauce. Whatever berry you have: blackberries, blueberries, strawberries, raspberries, and a combination of these. Follow the directions in this recipe to make a Mixed Berries Sauce or check out our quick Strawberry Sauce recipe.
Cinnamon - You can go wrong with a classic. Sprinkle the top with some cinnamon. It is delicious. Add a handful of raisins or other dried fruits if you like them.
Cocoa powder - You can easily turn this vegan rice pudding recipe into a chocolate rice pudding. In step 3 instead of vanilla extract add 2 Tbsp cocoa powder. Mix well and continue with the instructions. I love to top it with fresh banana, mangoes or berries. If you forgot it, you can always add as a topping like cinnamon and mix well then.


Serving: 1serving without topping | Calories: 396kcal | Carbohydrates: 62g | Protein: 5g | Fat: 14g | Saturated Fat: 11g | Sodium: 1324mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 177mg | Iron: 2mg