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Rice pudding in green bowl with raisins and syrup on top.
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Vegan Rice Pudding

This creamy Vegan Rice Pudding recipe requires only a handful of ingredients for a truly delicious dessert. Gluten-free, dairy-free, and egg-free!
Course Dessert
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4
Calories 232kcal
Author Tessa

Ingredients

  • 2 ½ cups unsweetened almond milk or other plant-based milk
  • cup short-grain white rice* Arborio, sushi, or sticky rice
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • teaspoon ground nutmeg
  • cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon vegan butter optional
  • ½ cup raisins optional

Instructions

  • Add milk, rice, salt, cinnamon, nutmeg, and maple syrup to a large saucepan. Bring to a boil.
  • Lower heat and partially cover, cooking for 35-45 minutes. Stir occasionally until thickened. Remove from heat and stir in vanilla extract, butter, and raisins.
  • This homemade rice pudding can be served warm or cold. Garnish with a sprinkle of cinnamon or add your favorite toppings.
    Leftover rice pudding should be stored in an airtight container in the refrigerator for 3-4 days.

Notes

  • *You can use medium-grain or long-grain rice like Basmati or jasmine rice if needed. The cooking time might need to be adjusted.
  • Feel free to use any plant-based milk of your choice.
  • Use your favorite toppings like chocolate chips, coconut flakes, fresh fruit, or berry sauce.

Nutrition

Serving: 0.5cup | Calories: 232kcal | Carbohydrates: 46g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 379mg | Potassium: 226mg | Fiber: 2g | Sugar: 16g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 225mg | Iron: 1mg