This healthy rice pudding with cooked rice is a creamy, plant-based treat that doesn’t compromise on flavor or texture. It’s rich, luscious, and comes together quickly, making it a versatile option for breakfast, dessert, or a cozy snack.
Made with simple ingredients and ready in minutes when you use pre-cooked rice, this dairy-free pudding is perfect for busy mornings or an easy, comforting dessert any night of the week.
Why You’ll Love This Recipe
This recipe is ideal if you want a quick, satisfying dessert that’s also vegan and naturally gluten-free. Using plant-based milk and a dairy-free heavy cream alternative gives the pudding a smooth, indulgent mouthfeel without dairy.
It’s also highly customizable: add cinnamon, vanilla, nutmeg, cocoa, or citrus zest to tailor the flavor. Leftovers store well in the refrigerator, so it’s an excellent make-ahead option for breakfasts or snacks.
Ingredients
To make this delicious vegan rice pudding, gather the following:
- 2 cups cooked white rice (jasmine or basmati recommended)
- 2 cups unsweetened plant-based milk (almond, coconut, oat, or soy)
- 1/2 cup plant-based heavy cream alternative (coconut cream or cashew cream work well)
- 1/4 cup maple syrup or agave nectar (adjust to taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Zest of 1/2 lemon (optional, for brightness)
- 1/4 cup raisins or chopped dates (optional, for extra sweetness)
Instructions
Step 1: Heat the Liquid
In a medium saucepan, combine the plant-based milk, plant-based heavy cream, maple syrup, vanilla, cinnamon, and salt. Warm the mixture over medium heat, whisking to combine. Heat until the mixture is hot and steaming but not boiling; a gentle simmer is best.
Step 2: Add the Cooked Rice
Stir in the cooked rice and reduce the heat to low. Stir frequently so the rice absorbs the liquid evenly and does not stick to the pan. The rice will plump and the mixture will begin to thicken.
Step 3: Simmer Until Creamy
Continue simmering and stirring for about 10–12 minutes, or until the pudding reaches your preferred consistency. If you like a looser pudding, add more plant-based milk a splash at a time.
Step 4: Add Mix-Ins & Adjust
When the pudding is thick and creamy, stir in the lemon zest and raisins if using. Taste and adjust sweetness with more maple syrup or agave as desired.
Step 5: Serve
Remove from the heat and let cool slightly. Serve warm for a comforting dessert or chill in the refrigerator for a refreshing, cold pudding. Finish with a sprinkle of cinnamon, chopped nuts, or fresh fruit if you like.
Tips for the Best Vegan Rice Pudding
- Use Leftover Rice: Leftover rice works perfectly and saves time.
- Pick the Right Milk: Coconut milk yields the richest texture; oat milk adds mild natural sweetness.
- Smoother Texture: For extra creaminess, blend half the pudding and then fold it back in.
- Adjust Sweetness: Add more maple syrup if you prefer a sweeter result.
- Try Different Toppings: Toasted coconut, slivered almonds, chopped pistachios, or a drizzle of nut butter are all great choices.
Storage & Reheating
Storing:
Keep leftovers in an airtight container in the refrigerator for up to 4 days. The pudding will firm up as it cools; stir well before serving.
Reheating:
Rewarm gently on the stovetop over low heat, adding a splash of plant-based milk to restore creaminess. You can also microwave in short intervals, stirring between each interval.
Freezing
You can freeze rice pudding in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat gently before serving.
Flavor Variations
Chocolate Rice Pudding
Stir in 2 tablespoons cocoa powder and a handful of vegan chocolate chips for a chocolatey version.
Pumpkin Spice Rice Pudding
Add 1/4 cup pumpkin puree and 1/2 teaspoon pumpkin spice for a seasonal spin.
Tropical Rice Pudding
Swap raisins for diced mango, shredded coconut, and a splash of coconut extract for a tropical twist.
Chai-Spiced Rice Pudding
Add 1/2 teaspoon cardamom and a pinch of cloves for warm, aromatic chai flavors.
Why This Vegan Rice Pudding Stands Out
This dairy-free rice pudding delivers the same creamy richness as traditional recipes thanks to the combination of plant-based milk and a heavy cream alternative. Natural sweeteners like maple syrup or agave keep the recipe simple and refined-sugar free. Served warm or chilled, it makes a comforting, crowd-pleasing dessert or a nourishing breakfast.
Healthy Rice Pudding
Pin Recipe
Ingredients
- 2 cups cooked white rice jasmine or basmati work best
- 2 cups unsweetened plant-based milk
- 1/2 cup plant-based heavy cream alternative
- 1/4 cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Zest of 1/2 lemon
- 1/4 cup raisins or chopped dates
Method
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Combine the plant-based milk, plant-based heavy cream, maple syrup, vanilla, cinnamon, and salt in a medium saucepan. Warm over medium heat, whisking to combine.
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Stir occasionally to prevent sticking and heat until the mixture is hot but not boiling.
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Stir in the cooked rice, reduce heat to low, and stir frequently while the rice absorbs the liquid.
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Simmer for 10–12 minutes, stirring often, until creamy. Add more milk for a thinner consistency if needed.
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When thickened, stir in lemon zest and raisins if desired, and adjust sweetness to taste.
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Remove from heat, let cool slightly, and serve warm or chilled. Garnish as you like.
Notes
- Use Leftover Rice: This is a great way to repurpose cooked rice.
- Choose the Right Milk: Coconut milk creates a creamier result; oat milk offers gentle sweetness.
- For Extra Creaminess: Blend part of the pudding for a smoother texture.
- Sweeten to Taste: Add more maple syrup if you prefer a sweeter pudding.
- Experiment with Toppings: Try toasted coconut, slivered almonds, or a drizzle of nut butter.