If you like thick, rich, and ultra creamy rice pudding made with just a few basic ingredients, this is the vegan rice pudding recipe for you!

The best vegan rice pudding

So what makes this recipe better than other rice pudding recipes?

It is thanks to one special trick I learned over many years of making vegan rice pudding. If you use more milk and cook the rice longer, the mixture will thicken more and more as it soaks up all of the liquid.

Sounds so simple, and it works like magic.

The result is a delicious and remarkably creamy custard-like rice pudding that is full of flavor, with no eggs or heavy cream!

Also try these Vegan Cinnamon Rolls

Vegan rice pudding recipe video

Five vegan rice pudding flavors

Chocolate Rice Pudding: Add three tablespoons of cocoa powder to the recipe below when you add the extra milk. Stir in a generous handful of dairy free regular or mini chocolate chips at the end so they melt into the pudding.

Peanut Butter Rice Pudding: Stir in up to half a cup of peanut butter or almond butter when you add the sugar. Top with crushed peanuts if desired.

Banana Rice Pudding: Replace one cup of the plant based milk in the recipe with mashed banana, and stir it in at the time when instructed to add the extra milk. You can also double the cinnamon and top with sliced bananas and walnuts.

Strawberry Rice Pudding: Just before serving, top each individual portion of rice pudding with fresh strawberries and Coconut Whipped Cream. Or substitute chopped peaches, blackberries, blueberries, cherries, mango, or raspberries.

Coconut Rice Pudding: Use canned or refrigerated coconut milk as your milk of choice. Stir in half a cup of shredded coconut at the end.

You can also top the vegan rice pudding with Coconut Caramel or layer it into parfait glasses between layers of berries and crumbled Vegan Blueberry Muffins.

Dairy free rice pudding ingredients

This easy vegan dessert calls for the following: uncooked rice, nondairy milk, sweetener of choice, salt, ground cinnamon, vanilla extract, and optional raisins.

Milk of choice – Almost any milk is fine here, so use your favorite.

Almond milk, soymilk, coconutmilk, rice milk, oat milk, macadamia milk, flax milk, or cashew milk all work as nondairy milk options for the recipe.

Vanilla extract – Look for pure vanilla extract at the grocery store, not imitation vanilla extract or flavoring, which can leave recipes with an artificial aftertaste.

The word pure should be printed on the label of your vanilla extract.

Spices – Ground cinnamon adds natural sweetness without increasing the sugar or calories. A pinch of salt heightens the flavor profile as well.

Raisins (optional) – I love stirring in a handful of raisins (no need to measure), for a cinnamon raisin rice pudding that reminds me of my favorite childhood Kozy Shack rice pudding.

Other ingredients – Feel free to add any of the options above to create your own homemade old fashioned rice pudding flavors. Or stir in fresh orange peel or lemon zest for a dairy free Spanish or Mexican Arroz con leche.

Leftover almond milk? Make Vegan Alfredo Sauce

What type of rice do you use?

You can choose either white rice or brown rice to make rice pudding.

Long grain rice, such as jasmine or basmati, work well, as does medium grain rice, such as Calrose. Italian short grain rice like Arborio, Japanese sushi rice, or British pudding rice are also fine choices.

I have never tried them but believe red rice or black rice should also work.

Wild rice is not actually rice. It is an aquatic grass and does not soak up liquid in the same way as rice does, so I would not recommend using wild rice for rice pudding.

Instant rice and parboiled rice are also not recommended for the recipe because they will not yield the best creamiest texture or flavor.

Readers also really love this Vegan Chocolate Cake

How to make rice pudding without eggs

The following vegan rice pudding recipe is made with no eggs and no condensed milk or heavy cream. It can be gluten free, soy free, nut free, and sugar free too.

1. You start by heating the rice and vegan milk over medium heat in a saucepan. Once the mixture begins to boil, cover the pot and lower the heat to a simmer.
2. Cook until the liquid soaks into the rice and the mixture is thick and fluffy. Note: If your stovetop does not offer a simmer option, heat the saucepan on the lowest setting and leave the lid open a crack so the milk does not boil over.
3. Stir in the remaining milk, along with the salt, cinnamon, sweetener, and all optional ingredients. Bring the pudding back to a full boil.
4. Cover the saucepan and turn off the heat completely. Let the rice sit, covered, for about twenty minutes.
5. Then remove the lid and stir in the pure vanilla extract.
6. The dairy free rice pudding should be thick and creamy, with a rich custard flavor. Add a little more milk of choice if it is too dry.
7. Serve hot in bowls or fancy glasses. Leftovers may be refrigerated in an airtight container for four or five days and served either hot or cold. You can technically freeze the rice pudding recipe in a covered container as long as you do not mind a subpar texture once it is fully thawed and reheated.

Slow cooker or baked rice pudding

If you want to make vegan rice pudding in a slow cooker, simply combine all ingredients except the vanilla extract in the crock pot, and turn it on to low.

Let it cook for four hours or until the liquid is absorbed and the rice is soft and fluffy. Stir in the vanilla, and serve hot or cold.

I have not tried baking the recipe yet. If you experiment before I do, be sure to report back with results! Baked vegan rice pudding will most likely require extra liquid.

Dairy Free Dessert Recipes

Vegan Chocolate Chip Cookies

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Vegan Banana Pudding

Chocolate Truffles

Vegan Cheesecake

Healthy Apple Crisp

Chocolate Pudding Cake