Easy Vegan Rice Pudding

This easy vegan rice pudding is creamy and comforting with a pronounced cinnamon flavour. You can easily make it on the stovetop using your favourite dairy-free milk for a delicious afternoon treat.

Rice pudding is a nostalgic comfort food that reminds many of us of the carefree days of childhood. While it's usually made with regular milk, it's actually super easy to make non-dairy rice pudding.

This easy vegan rice pudding is proof that you can easily whip up a tasty, creamy dessert without using any dairy.

You only need a couple of ingredients to make vegan rice pudding with coconut milk and cashew milk. While it's not the quickest treat, rice pudding is still very easy to make.

Why you'll love this easy vegan rice pudding

• You only need a few ingredients to make it. A mix of rice, plant-based milk, coconut milk, agave nectar and flavourings is all you need.
• It's completely dairy-free but still creamy. Even though there's not a drop of dairy in this rice pudding, the texture is still that of a creamy custard.
• It's loaded with flavour. The cinnamon and orange flavours make this rice pudding a true delight. You can definitely customize the flavours to make it your own, too!

Ingredients and substitutions

Rice - Short grain rice is best for rice pudding. You want a starchy rice for this recipe, and the shorter the grain, the higher the starch content.

Cashew milk - I like the nutty flavour of cashew milk in this rice pudding, but you can use any plant-based milk you have on hand.

Coconut milk - The purpose of coconut milk is to make the rice pudding creamier. You won't be able to taste the coconut much, but if that's an issue, just use more cashew milk. The rice pudding may be less creamier, though.

Agave nectar - I used light agave nectar but dark is fine, too. It will change the colour of the rice pudding a bit. Maple syrup or coconut nectar are good substitutes.

Vanilla and orange extract - A mix of vanilla and orange extract gives this easy vegan rice pudding a Christmassy feeling. You can use just the vanilla or substitute the orange extract with orange zest.

Cinnamon - I like rice pudding with lots of cinnamon, but if you're not a fan, you can skip it or add just half a teaspoon. You can also use a cinnamon stick instead of ground cinnamon and remove it at the end.

How to make vegan rice pudding

Add the rice, cashew milk and coconut milk to a large pot and stir to combine. Next, stir in the agave nectar, vanilla extract, orange extract and cinnamon.

Bring to a boil and stir regularly in the process. Once the liquid has reached the boiling point, turn the heat to low and simmer for approximately 30 minutes or until the rice is cooked to your taste. Don't forget to stir often so the rice doesn't stick to the bottom of the pot.

Divide the rice pudding into small bowls and serve it hot or cold, with some extra cinnamon sprinkled on top if you like.

Recipe notes and tips

• This vegan rice pudding will keep well in the fridge for up to three days in an airtight container.
• Rice pudding tastes great cold, and it's the perfect chilled treat on a summer day.
• Extra topping ideas for rice pudding include dried fruits such as apricots or raisins, lemon curd, apple sauce and marmalade or compote.

If you liked this easy vegan rice pudding, you might also like some of my other vegan rice recipes:

• Easy Vegan Mexican Rice
• Vegan Mushroom and Pea Risotto
• Spanakorizo Greek Spinach and Rice
• Vegan Spanish Chickpeas and Rice
• Vegan Wild Rice Soup (Instant Pot)

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