Creamy Vegan Rice Pudding

This dairy-free rice pudding has become my go-to comfort dessert when I want something warm, creamy, and nostalgic without dairy. The simplicity of this vegan treat makes it perfect for weeknight cravings or elegant enough for dinner parties.

I discovered this recipe when my sister developed lactose intolerance, and it has since become her favorite dessert request whenever she visits. The creamy texture rivals traditional dairy versions while being gentler on sensitive stomachs.

Ingredients

• Round rice or risotto rice (Arborio): Perfect for creating that classic creamy texture as it releases starch during cooking
• Non-dairy milk of your choice: Almond milk offers a neutral base while coconut milk adds richness and tropical notes
• Vanilla extract: Provides that warm aromatic quality that makes rice pudding so comforting
• Maple syrup: Natural sweetener that adds complex flavor unlike plain sugar
• Cinnamon stick: Infuses gradually for a gentle warming spice note throughout the pudding

Step-by-Step Instructions

Prepare the milk base:

Pour your chosen dairy free milk into a medium saucepan. Add the cinnamon stick or ground cinnamon at this stage so the spice has plenty of time to infuse throughout the cooking process. The cinnamon adds a wonderful warmth without overwhelming the delicate flavors.

Bring to a boil:

Heat the milk mixture over high heat until it reaches a gentle boil. Watch carefully as plant-based milks can sometimes boil over quickly. This initial boiling helps the rice cook more evenly and speeds up the process.

Add rice and simmer:

Reduce the heat to low and add your rice. The key here is maintaining a gentle simmer rather than a rolling boil. This allows the rice to gradually absorb the liquid while releasing its starches for that signature creamy texture.

Cook to perfection:

Continue cooking for 20-30 minutes until the rice is completely tender. Stir frequently every 2-3 minutes to prevent sticking and promote even cooking. The mixture will gradually thicken as the rice releases its starch and the milk reduces. The pudding is ready when the rice is soft with no chalky center and the consistency is creamy yet still slightly fluid as it will thicken further as it cools.

Finish with flavor:

Remove from heat and take out the cinnamon stick if used. Stir in the vanilla extract and maple syrup while the mixture is still hot to help the flavors incorporate fully. Taste and adjust sweetness if needed.

Serve with style:

Transfer your creamy creation to individual ramekins or a serving dish. Let it cool slightly before serving. Just before bringing to the table, dust with a light sprinkle of ground cinnamon or cacao powder for visual appeal and extra flavor dimension.

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The arborio rice is truly the secret weapon in this recipe. I once tried making it with regular long-grain rice in a pinch, and while still tasty, the texture wasn't nearly as luxurious. The high starch content in arborio creates that signature creamy consistency that makes rice pudding so comforting.

Storage Solutions

This dairy-free rice pudding keeps beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve after a day as the spices continue to permeate throughout. When reheating, add a splash of plant milk if the pudding has thickened too much in the refrigerator. Gently warm on low heat, stirring frequently to restore its creamy texture.

Customization Ideas

The beauty of this base recipe is how easily it adapts to different flavor profiles. For a tropical version, use coconut milk and top with diced mango and toasted coconut flakes. For a cozy autumn variation, add a tablespoon of pumpkin purée and pumpkin spice. During summer, fold in fresh berries just before serving. For chocolate lovers, stir in a tablespoon of dairy-free chocolate chips while the pudding is still warm.

Nutritional Benefits

This vegan rice pudding offers more than just comfort. Depending on your chosen plant milk, it can provide various nutrients from protein in soy milk to vitamin E in almond milk. The rice delivers easy-to-digest carbohydrates for energy, while cinnamon has been shown to help regulate blood sugar levels. When made with less sweetener, this dessert can be a relatively guilt-free treat that satisfies without overwhelming your system with refined sugars.

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This recipe is the ultimate comfort dessert that's both simple and special enough for any occasion.

Frequently Asked Questions

→ What type of rice works best for this dairy-free pudding?

Round rice or risotto rice like Arborio works best because they contain high amounts of starch which creates that classic creamy texture. These short-grain varieties absorb liquid well while maintaining a slight chew.

→ Which non-dairy milk makes the creamiest pudding?

Coconut milk or oat milk typically produce the creamiest results. Coconut milk adds richness and subtle flavor, while oat milk provides a neutral base with natural sweetness. Almond or soy milk work well too, though the texture may be slightly less creamy.

→ Can I make this pudding ahead of time?

Yes! This pudding stores excellently in the refrigerator for up to 4 days. It will thicken as it cools, so you may want to add a splash of non-dairy milk when reheating. Many people actually prefer it chilled after the flavors have had time to develop.

→ How can I add different flavors to this basic pudding?

Try adding citrus zest, cardamom, nutmeg, or star anise for different aromatic dimensions. For fruit variations, stir in fresh berries, diced mango, or caramelized bananas just before serving. You can also fold in chocolate chips, dried fruits, or toasted nuts for texture and flavor.

→ Why is my rice pudding not thickening properly?

This typically happens when the heat is too high or there's not enough stirring. Keep the heat low after the initial boil and stir frequently. The pudding will also naturally thicken as it cools. If still too thin, simmer a bit longer to reduce the liquid or add a small amount of cornstarch slurry.

→ Is this pudding suitable for freezing?

While possible, freezing isn't ideal as the texture can become grainy when thawed. If you do freeze it, store in airtight containers for up to 1 month. Thaw overnight in the refrigerator and reheat gently, adding a splash of non-dairy milk to restore creaminess.