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    Recipes » Recipes » Baking & Desserts

    Vegan Rice Pudding (Gluten-Free)

    Last updated - July 13, 2021; Published - December 13, 2018 By Rhian Williams 12 Comments

    Jump to Recipe Jump to Video Print Recipe
    Rice pudding in a grey rectangular baking dish topped with chopped pistachios and fresh raspberries

    This Vegan Rice Pudding is rich and creamy, perfectly sweet and subtly spiced. It's the best easy, comforting dessert that can be enjoyed hot or cold! It's gluten-free, refined sugar free, easily customisable and healthy enough for breakfast!

    Vegan rice pudding in a grey rectangular baking dish topped with chopped pistachios and fresh raspberries
    Can you make Rice Pudding on the hob (stovetop)?


    Yes. To make this Rice Pudding on the hob (stovetop):

    1. Place all the ingredients in a large pan (with a lid) and mix well.

    2. Bring to the boil and keeping a lid on it, cook on a low heat, stirring regularly, for around 30 minutes until rice is cooked.

    How to make this recipe

    Scroll down to the bottom of the post for the full recipe.

    • Place the rice, maple syrup, vanilla, cinnamon, cashew milk and coconut milk in a large baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).

    Tip: Use a measuring jug to measure out the milk.

    Ground cinnamon and uncooked rice in a grey baking tray with milk being poured into it in a jug
    • Mix well.
    A grey baking tray with rice, cinnamon and milk with a silver spoon mixing it around
    • Bake in the oven for 1 hour, until the rice is cooked and the top starts to brown slightly.
    Milk, rice and cinnamon in a grey baking tray

    How long does this Rice Pudding keep for?

    This can be enjoyed immediately if you want to eat it hot, but it's also delicious cold. It keeps in the fridge for up to a few days.

    Vegan rice pudding in a grey rectangular baking dish topped with chopped pistachios and fresh raspberries

    Substitutions you can make

    • You can use pudding rice or Japanese sushi rice.
    • You can use any type of sweetener: maple syrup, agave syrup, brown rice syrup etc.
    • You can replace the cashew milk with almond milk, oat milk or rice milk.
    • You can replace the cinnamon with nutmeg or cardamom.
    • You can add dried fruit such as raisins, dried cranberries, chopped dates, dried mango, dried pineapple or dried papaya.
    • You can add desiccated coconut!

    Important note

    This Rice Pudding will be quite liquidy/runny when you take it it out the oven. It will thicken up quite a bit as it cools down and is very thick when cold, especially after it's been left in the fridge overnight. However, if you prefer it to be thick as soon as you take it out of the oven, I would suggest using less plant-based milk than the recipe calls for!

    Vegan rice pudding in a grey rectangular baking dish topped with chopped pistachios and fresh raspberries with a wooden spoon lifting up a mouthful of it

    More vegan desserts

    • Chocolate Pudding Pots
    • Strawberry Trifle
    • Peanut Butter Pie
    • Blueberry Crisp
    • Sliced Baked Apples
    • Lemon Bars
    • Key Lime Pie
    • Blueberry Cheesecake
    • Strawberry Shortcake
    • Churros

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make it

    Vegan rice pudding in a grey rectangular baking dish topped with chopped pistachios and fresh raspberries with a wooden spoon lifting up a mouthful of it

    Vegan Rice Pudding (Gluten-Free)

    This Vegan Rice Pudding is rich and creamy, perfectly sweet and subtly spiced. It's the best easy, comforting dessert that can be enjoyed hot or cold!
    4.72 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: vegan dessert, vegan pudding, vegan rice pudding
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 10 minutes
    Servings: 6
    Calories: 225kcal
    Author: Rhian Williams

    Ingredients

    • 75 g (⅓ cup) uncooked pudding rice (or sub Japanese sushi rice)
    • 4 tablespoons maple syrup (or sub any other sweetener)
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon (or sub a pinch of ground nutmeg)
    • 600 ml (2 ½ cup) unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
    • 400 g (14 oz) tin of coconut milk

    Instructions

    • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
    • Place all the ingredients in a large baking dish (I used one measuring 26 cm (10 inch) by 18 cm (7 inch) and 7 cm (2 ½ inch) tall).
    • Mix well.
    • Bake in the oven for 1 hour, until rice is cooked and the top starts to brown slightly.
    • Can be enjoyed immediately if you want to eat it hot, but it's also delicious cold.
    • Keeps in the fridge for up to a few days.

    Video

    Notes

    This Rice Pudding will be quite liquidy/runny when you take it it out the oven. It will thicken up quite a bit as it cools down and is very thick when cold, especially after it's been left in the fridge overnight. However, if you prefer it to be thick as soon as you take it out of the oven, I would suggest using less plant-based milk than the recipe calls for!
    To make this on the hob (stovetop):
    • Place all the ingredients in a large pan (with a lid) and mix well.
    • Bring to the boil and keeping a lid on it, cook on a low heat, stirring regularly, for around 30 minutes until rice is cooked.
    Nutrition Facts
    Vegan Rice Pudding (Gluten-Free)
    Amount Per Serving
    Calories 225 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 12g60%
    Sodium 78mg3%
    Potassium 191mg5%
    Carbohydrates 21g7%
    Sugar 8g9%
    Protein 2g4%
    Vitamin C 0.7mg1%
    Calcium 30mg3%
    Iron 2.3mg13%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Kay wilcoxon

      January 30, 2021 at 12:01 am

      I followed the recipe exactly and it was perfect. I find its an easy very tasty pudding that I enjoy both hot or cold..Its a great one to put together whilst waiting for my other oven food.
      I will certainly be make it again. Thank you.

      Reply
      • Rhian Williams

        January 30, 2021 at 3:08 pm

        Thank you so much, so happy to hear that!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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