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

Vegan Rice Pudding

4.88 from 17 votes
Delicious vegan vegan rice pudding that is easy to make and packed with flavor. Perfect for a quick plant-based meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Video

Ingredients
  

  • Milk Alternatives Oat, almond, or coconut milk all work well. Coconut milk gives it an ultra-rich texture.
  • Sweetener Swaps Use maple syrup, agave, or coconut sugar for a refined sugar-free version.
  • Chocolate Twist Stir in a tablespoon of cocoa powder for a chocolatey version.
  • Tropical Flavor Add shredded coconut and top with mango slices.
  • Nutty Crunch Sprinkle with toasted almonds or pistachios.

Method
 

  1. Step 1: Cook the Rice - In a medium saucepan, bring 1½ cups of water to a boil. Add the rice, lower the heat, and simmer until the water is fully absorbed (10-12 minutes). Stir occasionally to prevent sticking.
  2. Step 2: Sweeten & Add Soy Milk - Once the rice absorbs the water, stir in the sugar and a pinch of salt. Then, pour in the soy milk and bring it to a gentle simmer over medium-low heat. Cook for another 15-20 minutes, stirring frequently, until the pudding thickens.
  3. Step 3: Add Flavor - Once the rice pudding reaches a creamy consistency, stir in the vanilla extract, cinnamon, lemon zest, and lemon juice. Let it cook for another 2 minutes to fully incorporate the flavors.
  4. Step 4: Serve & Enjoy! - 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.

Video