If you're craving a comforting yet wholesome dessert, this Healthy Vegan Rice Pudding Recipe is just the thing to make. It's creamy, naturally sweetened, and perfect whether you want a warm bowl on a chilly evening or a refreshing treat any time of year. I love that it's plant-based but still feels indulgently cozy-a dessert you can enjoy guilt-free and share easily with friends and family.
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Why This Recipe Works
This Healthy Vegan Rice Pudding Recipe blends creamy plant-based milk and simple pantry ingredients to create a luscious treat that's both nourishing and delicious. I've found this method gives you a pudding with just the right balance of sweetness and warmth without ever feeling heavy or oversweetened.
- Consistent Texture: Using cooked jasmine or basmati rice ensures the grains stay tender without turning mushy.
- Deep, Balanced Flavor: Combining cinnamon, vanilla, and optional lemon zest adds layers of cozy warmth and bright freshness.
- Simple Ingredients: This recipe relies on whole-food, plant-based ingredients you can easily find in any grocery store.
- Fast Prep, Big Payoff: You'll enjoy a creamy pudding in under 30 minutes-perfect for busy nights or last-minute dessert needs.
Ingredient Game Plan
Choosing the right ingredients really makes this Healthy Vegan Rice Pudding Recipe shine. You don't need anything fancy-just good quality plant-based milk and cream, plus rice that will absorb flavors without falling apart.
- Cooked Rice: I recommend jasmine or basmati for their fluffy texture and mild aroma-they hold up beautifully during simmering.
- Plant-Based Milk: Unsweetened almond, oat, or coconut milk all work well-pick your favorite for subtle flavor nuances.
- Plant-Based Cream: Coconut cream or cashew cream add silky richness without dairy.
- Natural Sweetener: Maple syrup or agave nectar gives just enough sweetness without overpowering.
- Spices and Zest: Cinnamon and vanilla are essentials, while a touch of lemon zest brightens the whole dish.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Healthy Vegan Rice Pudding Recipe
Step 1 - Prep & Season
Start by warming your plant-based milk and cream in a medium saucepan over medium heat. Add the maple syrup, vanilla extract, cinnamon, and salt, then whisk gently to combine everything. You'll notice the toasty, inviting aroma of cinnamon mixing with vanilla-it's a great sign all the flavors are coming together. Heat until the mixture is hot but not boiling-aim for a gentle simmer so you don't scald the milk or create a skin on top.
Step 2 - Build Flavor
Once the liquid base is warm and aromatic, stir in the cooked rice. Reduce your heat to low to keep a gentle bubble, and stir often to prevent any sticking. This is where the magic happens-the rice steadily soaks up the creamy mixture, softening further and thickening to that silky, luscious pudding texture we're after.
Step 3 - Finish for Best Texture
Simmer the pudding for about 10-12 minutes, stirring frequently. You'll see it thicken nicely and develop a creamy consistency without turning gluey. If it gets too thick for your liking, simply stir in a splash of your plant-based milk to loosen it up. Towards the end, toss in the lemon zest and raisins or dates if you're using them-they add great texture and a hint of natural sweetness. Give it one last taste, and adjust sweetness with extra maple syrup if needed.
Pro Moves I Swear By
Over the years, I've learned a few tweaks that take this Healthy Vegan Rice Pudding Recipe from good to absolutely crave-worthy. For instance, choosing day-old cooked rice really makes a difference in texture-it's less mushy and absorbs flavors beautifully.
- Doneness Cue: Look for a thick, creamy base where the rice grains are tender but intact-you don't want it dry or overly watery.
- Temperature Trick: Keep the heat low after adding rice to avoid scorching and to build a rich, silky mouthfeel.
- Make-Ahead Move: This pudding actually tastes better after chilling overnight, so feel free to prep it a day ahead.
- Skip This Pitfall: Avoid rushing-stirring often and gentle simmering mean your pudding won't stick or curdle.
Serve It Up
Finishing Touches
For that classic cozy appeal, serve the pudding warm with a dusting of cinnamon or nutmeg. I love topping mine with toasted chopped nuts or a handful of fresh berries-the crunch and bright fruit contrast beautifully with the creamy, rich pudding in this Healthy Vegan Rice Pudding Recipe.
Great Pairings
This dessert pairs well with a crisp cup of herbal tea or a velvety chai latte. You might also enjoy it alongside spiced poached pears or a light salad of citrus segments if you want to elevate your dessert experience without weighing yourself down.
Easy Plating Wins
Presentation is simple but effective: use pretty glass bowls or small ramekins to show off the creamy texture. A sprinkle of toasted coconut flakes or a curl of lemon zest adds instant charm for gatherings or weeknight treats. I like adding a sprig of fresh mint when serving to make it feel fresh and inviting.
Make-Ahead & Storage
Storing Leftovers
Keep your Healthy Vegan Rice Pudding Recipe fresh by storing leftovers in an airtight container in the refrigerator. It will stay good for about 4-5 days. The texture firms up a bit when chilled, so you might want to stir in a splash of plant-based milk before reheating to restore that creamy silkiness.
Freezer Notes
This pudding freezes reasonably well when tightly wrapped or in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and stir gently before reheating. The texture softens after freezing, but a little extra plant milk helps revive the creaminess.
Reheating Healthy Vegan Rice Pudding Recipe Without Drying Out
To reheat, I like microwaving in short bursts with a splash of plant milk, stirring between intervals to ensure even warming. You can also warm it gently on the stovetop over low heat, stirring constantly. Avoid high heat or long reheating times to keep the pudding from drying out or sticking.
Frequently Asked Questions
Yes, brown rice works but it needs a longer cooking time and may result in a slightly chewier texture. I personally prefer jasmine or basmati for their softness and delicate flavor.
Unsweetened almond, oat, or coconut milk are my top picks. Coconut cream as the heavy cream substitute adds extra richness, but use what suits your taste and dietary needs.
Simply reduce the maple syrup or agave nectar to suit your preference, or omit the dried fruit additions which add natural sweetness.
Definitely! It actually tastes better the next day as the flavors meld beautifully after chilling in the fridge.
Final Thoughts
This Healthy Vegan Rice Pudding Recipe has become one of my go-to desserts whenever I want something cozy but light. It's forgiving, straightforward, and comes together quickly with ingredients you probably have on hand. I hope you enjoy making it as much as I do-there's something so comforting about stirring a warm pot of pudding and sharing it with someone special. Happy cooking!
PrintComplete Recipe
Healthy Vegan Rice Pudding Recipe
This Healthy Vegan Rice Pudding is a creamy and comforting dessert made with cooked rice and plant-based milk. Sweetened naturally with maple syrup and flavored with vanilla, cinnamon, and optional lemon zest and dried fruit, it's perfect for a cozy treat that fits a vegan and wholesome lifestyle.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Main Ingredients
- 2 cups cooked white rice (jasmine or basmati)
- 2 cups unsweetened plant-based milk (almond, coconut, oat, or soy)
- ½ cup plant-based heavy cream alternative (such as coconut cream or cashew cream)
- ¼ cup maple syrup or agave nectar
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Optional Ingredients
- Zest of ½ lemon
- ¼ cup raisins or chopped dates
Instructions
- Heat the Liquid Ingredients: In a medium saucepan, combine the plant-based milk, plant-based heavy cream, maple syrup, vanilla extract, cinnamon, and salt. Place over medium heat and whisk together. Stir occasionally to prevent sticking. Heat until warm and gently simmering, but do not boil.
- Add the Cooked Rice: Stir in the cooked rice once the liquid mixture is warm. Reduce heat to low and stir frequently to prevent sticking as the rice absorbs the liquid and thickens.
- Simmer Until Creamy: Continue to cook and stir for 12 minutes until the pudding thickens to creamy consistency. Add more plant-based milk if you prefer a thinner texture.
- Add Mix-Ins & Adjust Flavor: Remove from heat and stir in lemon zest and raisins or dates if using. Taste and add more maple syrup or agave nectar if desired.
- Serve & Enjoy: Let the pudding cool slightly before serving warm, or refrigerate for a chilled dessert. Garnish with extra cinnamon, chopped nuts, or fresh berries if desired.
Notes
- You can substitute any cooked rice variety, jasmine or basmati are recommended for best texture.
- For a thicker pudding, cook a few minutes longer or use less liquid.
- Adjust sweetness with maple syrup or agave nectar to taste.
- Lemon zest adds a fresh citrus note but can be omitted if preferred.
- Add nuts or fresh fruit toppings for extra texture and flavor.
- This pudding can be served warm or cold depending on preference.
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