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!
Why you’ll love this Vegan Rice Pudding:
- it’s rich and creamy
- it’s comforting
- it’s gluten-free
- it’s refined sugar free
- it’s easy to make
- it’s easily customisable
- it’s healthy enough for breakfast
- it’s delicious eaten hot or cold!
How to make this Vegan Rice Pudding
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 1/2 inch) tall).
Tip: Use a 
measuring jug to measure out the milk.
- Mix well.
- Bake in the oven for 1 hour, until the rice is cooked and the top starts to brown slightly.
Can you make this Rice Pudding on the hob (stovetop)?
To make this Rice Pudding 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.
How long does this Vegan Rice Pudding keep for?
This Rice Pudding 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.
Substitutions you can make to this recipe:
- 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 substitute the cashew milk with almond milk, oat milk or rice milk
- you can substitute 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!
More vegan desserts:
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.
Vegan Rice Pudding (Gluten-Free)
Ingredients
- 75 g (1/3 cup) uncooked pudding rice (or sub Japanese sushi rice)
- 4 tablespoons maple syrup (or sub any other sweetener)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (or sub a pinch of ground nutmeg)
- 600 ml (2 1/2 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 1/2 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
Notes
Can you make this Rice Pudding on the hob (stovetop)?
To make this Rice Pudding 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.
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Cora mae Heiner
Made this according to directions. Used sushi rice. End result too much liquid for amount of rice. Was like soup.
Rhian Williams
Hi, thank you so much for your feedback! I’m so sorry about that. Do you mean a thick soup? Because that’s how the recipe is supposed to be. I’m sorry if it was too runny for you though. Also, the liquid does get soaked up a lot as the mixture cools down.
Debbie Pennock
I used brown rice and it came out great! Perfect texture and consistency.
Rhian Williams
Thank you so much, glad you liked it!