The Best Vegan Rice Pudding

5 from 4 votes
Vegan rice pudding made with arborio rice, almond milk, maple syrup, and warming spices like cinnamon and cardamom. This vegan rice pudding is a healthy, gluten-free and comforting vegan breakfast recipe, or dessert. Swirl in some jam for extra decadence.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Jump to Recipe

Nov 12, 2019 (Last updated Jan 9, 2024) by Hannah Sunderani

The Best Vegan Rice Pudding

Say hello to the creamiest Vegan Rice Pudding you’ll ever try! It’s healthy, super easy to make with only 5-ingredients, and made vegan with creamy almond milk. There is no better bowl to cozy up with and indulge for breakfast or dessert than this delicious vegan rice pudding. 

Vegan Rice Pudding dolloped with a spoonful of jam and sprinkled with spices. The pudding is separated into two white bowls placed diagonally with a spoon in the middle, in the top left there is a bowl of jam. The bowls are sitting on a white backdrop that was sprinkled with spices, a cup of maple syrup and spoons placed in the bottom right.

Why You’ll Love My Recipe

Most rice puddings are made with medium or short-grain white rice, but my version is made with arborio rice, a short grain rice with a high starch content. Arborio rice is notorious used in risotto recipes like this Vegan Mushroom Risotto. The cooking time is longer than if you were to use a short-grain rice, but  I find it to be the superior rice in making rice pudding because its so much more lush and creamy than basic white rice, like sushi rice or jasmine rice.

Plus, this recipe is just as sweet and creamy as the canned rice pudding, yet much healthier! We’re swapping the condensed milk and refined sugar with Almond Milk and maple syrup to sweeten. Serve to any vegan skeptic and I’ve no doubt they will love it as much as the traditional recipe! 

It’s no doubt that this rice pudding gives me all the warm and cozy feels. It was a staple recipe in my home as a child, which we would enjoy for breakfast or dessert. Finish with a dollop of jam and you couldn’t go wrong serving this sweet bowl. 

Vegan Rice Pudding dolloped with mixed berry compote and sprinkled with spices. The pudding is scooped into a white bowl with a spoon in the middle. The bowls are sitting on a white backdrop that was sprinkled with spices, a cup of maple syrup and spoons placed in the bottom right.

This Vegan Rice Pudding is….

  • Naturally plant-based
  • Gluten-free
  • Ready in less than 30 minutes
  • Healthy enough for breakfast
  • Delicious creamy dessert
  • Comforting
  • Customizable 
  • Toddler-approved
All of the ingredients to make the Vegan Rice Pudding with Almond Milk separated into individual bowls. The bowls are sitting on a white backdrop.

Ingredient Notes

Creamy rice pudding requires just 5 simple ingredients: 

  • Arborio Rice – As mentioned above, the best type of rice to use in rice pudding is arborio rice. It makes the creamiest rice pudding without any heavy cream! 
  • Spices – Ground cinnamon and cardamom add warmth and depth of flavor, making the pudding more enticing and cozy. You can even add a splash of vanilla extract to add extra warmth and flavor, too! 
  • Almond milk – I prefer to use my Homemade Almond Milk, but if you don’t own a high-speed blender, try making Almond Milk at home with my quick 30-Second Almond Milk recipe! Or, if you prefer store-bought, check out my complete review of store-bought almond milks so you can find the best, creamy one near you. If you are allergic to nuts, use another plant milk such as Oat Milk, rice milk, soy milk, pea milk, etc!
  • Pure maple syrup – Adds a natural sweetness without the need for any refined sugars. I like to add maple syrup to the pudding as well as drizzle some on top of the final dish right before enjoying. 

Scroll down to the recipe card for complete measurements and instructions. 

Vegan Rice Pudding dolloped with mixed berry compote and sprinkled with spices. The pudding is scooped into a white bowl with a spoon in the middle. The bowls are sitting on a white backdrop that was sprinkled with spices, a cup of maple syrup and spoons placed in the bottom right.

How to Make Vegan Rice Pudding

Making rice pudding at home is pretty straight forward, but there are a couple tips to nailing this creamy rice pudding. 

First, in a medium saucepan, stir together the rice, cinnamon and cardamom. This will help prevent the spices from clumping together in the pudding. 

Next, pour in the almond milk and bring to a simmer on a medium-high heat. Once simmering, reduce the heat to low and cook the rice, stirring often for 20-25 minutes, or until the arborio rice is soft and pleasantly chewy. The key here is to stir often! Arborio rice is not like other rices where you can toss it in a pot and forget about it. Instead, arborio rice requires a lot of stirring to ensure the pudding doesn’t stick to the bottom of your pan and burn. It’s a simple task, but one you have to abide by nonetheless. 

Once cooked, drizzle in the maple syrup to sweeten, then stir again to combine. If the pudding is too thick for your liking, add a few additional splashes of almond milk to thin to your desired consistency. 

Lastly, scoop the pudding into individual serving bowls and top each with a tablespoon of jam, or other toppings of choice. Enjoy! 

Rice Pudding Toppings

I typically like to serve my rice pudding simply with a dollop of Raspberry Chia Jam or Strawberry Chia Jam and an extra drizzle of maple syrup, but there are many ways to garnish your rice pudding. Here are a few of my favourite suggestions, but just like with my chia pudding and oatmeal recipes, don’t be afraid to get creative! 

  • Fresh fruit
  • An extra sprinkle of cinnamon and cardamom or garnish with cinnamon sticks!
  • Toasted nuts
  • Handful of raisins or other dried fruit
  • Coconut whipped cream
  • Chocolate shavings, cacao nibs, or vegan chocolate chips
  • Fresh lemon zest or orange zest 
Rice pudding in a white bowl with a silver spoon spoon in the middle and maple syrup being poured on top.  The bowl is sitting on a white backdrop with a bowl of the berry compote in the top left corner.

Recipe FAQs

Can I make this rice pudding recipe with leftover rice?

I haven’t tried this recipe with cooked rice. For the best, creamy consistency, I recommend making it with dry arborio rice as directed in the recipe instructions. 

Can I use full-fat coconut milk as my dairy-free milk of choice?

If you’ve made my Creamy Quinoa Porridge or my Coconut Chia Pudding, you’ll know that I absolutely love cooking with full-fat coconut milk. You could certainly use it in place of the almond milk, but it will likely be much creamier and definitely higher in fat (coconut milk is high in saturated fat!). Instead, I’d recommend using 2 cups of almond milk and 1 1/2 cups (or 1 can) of full-fat coconut milk. This will yield a great creamy texture, without being too luxurious. 

Is rice pudding meant to be eaten hot or cold?

Growing up, we typically enjoyed our rice pudding while warm, but some people like to enjoy their pudding cold. When served cold, it can be quite a refreshing treat on a hot summer day. Feel free to add a splash more almond milk to thin the rice pudding if you find the texture is too thick when chilled.

Storage Instructions

Leftover pudding will keep best in an airtight container in the refrigerator for 3-4 days. Reheat over low heat on the stovetop until warmed through.

Once chilled, the pudding will be a much thicker texture. When reheating, add an additional splash of milk to help loosen it up to a creamy consistency again. 

More Vegan Dessert Recipes You Might Like:

Vegan Rice Pudding dolloped with mixed berry compote and sprinkled with spices. The pudding is scooped into a white bowl with a spoon lifting the pudding. The bowl is sitting on a white backdrop that was sprinkled with spices, a cup of maple syrup and spoons placed in the bottom right.

I hope you love this cozy treat as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

PIN IT ON PINTEREST

Like this recipe? Save it for later! Pin it on Pinterest.

Vegan Rice Pudding Recipe

5 from 4 votes
Vegan rice pudding made with arborio rice, almond milk, maple syrup, and warming spices like cinnamon and cardamom. This vegan rice pudding is a healthy, gluten-free and comforting vegan breakfast recipe, or dessert. Swirl in some jam for extra decadence.
Vegan Rice Pudding dolloped with mixed berry compote and sprinkled with spices. The pudding is scooped into a white bowl with a spoon in the middle. The bowls are sitting on a white backdrop that was sprinkled with spices, a cup of maple syrup and spoons placed in the bottom right.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Serves 4 people

Ingredients

Toppings:

Instructions

  • In medium saucepan stir together the rice, cinnamon, and cardamom. (This will stop the spices from clumping). Pour in the almond milk and bring to a simmer on medium-high heat.
  • Once simmering, reduce the heat to low and cook the rice, stirring often for 20-25 minutes, or until soft and pleasantly chewy. (Add splashes more almond milk as needed during cooking, if consistency is getting too thick for your liking). Once cooked, drizzle in the maple syrup to sweeten and stir to combine.
  • Scoop the rice pudding into bowls and top each with 1 tablespoon of jam, swirl it into the rice pudding. Optional to drizzle with more maple syrup to sweeten to taste.

Notes

Rice pudding will keep in fridge for up to 5 days. Enjoy hot or cold. When reheating it helps to add splashes more almond milk as the rice pudding thickens when chilled.
The recipe can also be frozen for up to 3 months. Store in air-tight containers. I like to portion the recipe out into 4 individual containers.
This recipe also works well with soy milk, coconut milk and oat milk. If using oat milk you can forgo the maple syrup and only add enough to taste (as oat milk is naturally sweet).
You could certainly use it in place of the almond milk, but it will likely be much creamier and definitely higher in fat (coconut milk is high in saturated fat!). Instead, I’d recommend using 2 cups of almond milk and 1 1/2 cups (or 1 can) of full-fat coconut milk. This will yield a great creamy texture, without being too luxurious
Nutritional information is a rough estimate, for the rice pudding without toppings.

Approvals

Nutrition

Calories: 231kcal | Carbohydrates: 47g | Protein: 6g | Fat: 3g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 158mg | Potassium: 169mg | Fiber: 2g | Sugar: 6g
DID YOU

Tag @twospoons on Instagram
and hashtag it #twospoons

MAKE THIS?

LEAVE A COMMENT
AND RATE THIS RECIPE!

We love hearing from you! If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Thank you!

Your email address will not be published. Required fields are marked *

Rate this Recipe




  1. I’ve made this with cooked rice. Cooking time will be much shorter and the amount of milk is half. Judge it as it gets hot and thick. . Just cooking to get it creamy. Coconut milk is great. Almond too.

  2. i’ve been making your recipe for several years and it definitely beats out any other rice pudding recipe i’ve ever made. thanks so much! 🙂

    • Hi Meaghan! I haven’t tried this recipe with cooked rice, but I would encourage to make it as directed in the recipe instructions; by cooking the recipe in the almond milk for creamy texture throughout. 🙂 It’s really tasty and simple!

  3. This is the first vegan rice pudding I have ever eaten (and the first I have ever made!) and it tastes just as good as traditional non vegan rice pudding! I have to admit though, I have a big sweet tooth so I doubled the amount of maple syrup in this recipe…and I could have added a little more to be honest! Lol It’s so delicious and I’m so glad it’s such a healthy snack. Like you, this reminds me of my childhood too!

    • Krystal! I’m so happy that you liked this rice pudding recipe. And that you modified it to your sweet tooth hehe. It really does remind me of our childhood, and I still love it just the same. Thanks for trying it out and for the sweet comment. 🙂