February 7, 2025

Vegan Rice Pudding

Two bowls of vegan rice pudding topped with cinnamon powder and a cinnamon stick.

This vegan rice pudding is ultra-creamy, naturally dairy-free, and has a deliciously tangy twist! Made with soy milk, cinnamon, and a hint of lemon, it’s the perfect cozy dessert or snack. Whether you enjoy it warm or chilled, this plant-based rice pudding is simple to make with pantry-friendly ingredients.

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My Love for Rice Pudding

Rice pudding holds a special place in my heart. Growing up in Bulgaria, my grandmother would make a warm, spiced version during the winter months. The aroma of cinnamon and vanilla would fill the house, making it feel extra cozy. When I transitioned to a vegan lifestyle, I wanted to recreate that comforting dish—minus the dairy. After experimenting, I found that soy milk and a hint of lemon gave it the perfect balance of creaminess and tang. Now, this version has become a staple in my home, especially on chilly evenings when I want something warm and nostalgic.

Why You’ll Love This Vegan Rice Pudding

Ingredient Notes

 Ingredients for vegan rice pudding including plant-based milk, sugar, rice, vanilla extract, and cinnamon.

How to Make Vegan Rice Pudding

Vegan Rice Pudding Recipe Tips & Tricks

History of Rice Pudding: A Global Favorite

Rice pudding is enjoyed across many cultures, each with its own unique twist. In Spain and Latin America, it’s known as arroz con leche, made with cinnamon and sometimes coconut milk. In India, kheer is a popular variation, often flavored with cardamom and nuts. The British version is typically baked and served with jam. No matter where you are in the world, rice pudding is a comforting, homey dish that brings people together.

A close-up of a spoonful of creamy vegan rice pudding topped with a sprinkle of cinnamon, with a bowl of rice pudding in the background.

Vegan Ingredient Substitutions & Variations

Storage & Meal Prep

Frequently Asked Questions about Vegan Rice Pudding

Can I make this rice pudding sugar-free?

Yes! You can substitute maple syrup, agave, or coconut sugar instead of white sugar for a naturally sweetened version.

Can I use a different plant-based milk?

Absolutely! Almond, oat, or coconut milk will work just as well. Coconut milk will give it an extra rich and creamy texture.

What type of rice works best for rice pudding?

Short or medium-grain rice, like Arborio or sushi rice, works best because it absorbs more liquid and creates a creamier texture. Avoid long-grain rice like basmati, as it won’t thicken as well.

A bowl of vegan rice pudding topped with cinnamon and a cinnamon stick, with another bowl in the background and a close-up of a spoonful of the pudding.

This tangy & creamy vegan rice pudding is the perfect balance of comforting, sweet, and slightly zesty. Whether you serve it for breakfast, dessert, or a snack, it’s a simple recipe that will keep you coming back for more.

If you try this recipe, leave a comment below and let me know how it turned out! Don’t forget to share it on Instagram and tag @healthy.living.enthusiast!

Two bowls of vegan rice pudding topped with cinnamon powder and a cinnamon stick.

Creamy Vegan Rice Pudding

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This vegan rice pudding is creamy, tangy, and perfectly spiced with cinnamon and vanilla. Made with soy milk and a hint of lemon, it's an easy and comforting dairy-free dessert or snack!

Ingredients

  • ½ cup white rice (short or medium grain works best)
  • 1½ cups water
  • ½ cup sugar
  • 1½ cups soy milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon (+ extra for serving)
  • Zest of ½ lemon (optional, for a tangy twist)
  • 1 tablespoon lemon juice
  • Pinch of salt

Instructions

    1. In a medium saucepan, bring 1½ cups of water to a boil. Add the rice, reduce the heat to low, and let it simmer until the water is fully absorbed (about 10-12 minutes). Stir occasionally.
    2. Once the rice has absorbed the water, stir in the sugar and a pinch of salt. Mix well.
    3. Pour in the soy milk and bring to a gentle simmer over medium-low heat. Stir frequently to prevent sticking. Let it cook for another 15-20 minutes, or until the pudding thickens.
    4. Add the vanilla extract, cinnamon, lemon zest, and lemon juice. Stir well and continue cooking for another 2 minutes until fully combined.
    5. Remove from heat and let the pudding sit for a few minutes to thicken further. Serve warm or chilled, sprinkled with extra cinnamon on top.

Notes

  • Stir Frequently – Prevents the rice from sticking and ensures a smooth, creamy texture.
  • Adjust Thickness – Add more soy milk if it thickens too much or chill for a firmer consistency.
  • Boost the Flavor – Try adding nutmeg, cardamom, or a splash of coconut cream for extra richness!

Did you make this recipe?

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