Vegan rice pudding is creamy, cozy, and full of warming flavors. It's my take on the classic arroz con leche I grew up with, but made dairy-free, and no one will ever know!
Just like my Easy Vegan Tiramisu, here is another childhood treat I loved growing up that I had to make vegan.
My Cuban mom would make arroz con leche ('rice with milk' - rice pudding) whenever there was leftover rice, and the whole house would fill with the smell of cinnamon. It was simple, unfussy, and always comforting.
And apparently, rice pudding is basically a global pastime. My husband's American great-grandma made it for him, too, very similar to my mom's recipe!
Rice pudding may look a little different depending on where you are in the world, but the idea is always the same: rice simmered in something creamy and sweet until it turns into comfort food.
In Cuba and Spain, it's arroz con leche with cinnamon and citrus peel, like my mom used to make and like I make in this vegan version.
In India, it's kheer with cardamom and saffron. The Middle East flavors it with rosewater or orange blossom, Scandinavia makes it a Christmas tradition with almonds, and the British even bake it with a nutmeg crust.
Different flavors, same cozy bowl. This vegan rice pudding is my version of those traditions. It is creamy, cinnamon-spiced, and dairy-free but still full of nostalgia and flavor.
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Why You'll Love This Recipe
- Vegan, but no one will know!
- Great way to use up leftover rice!
- Uses simple ingredients. Just rice, oat milk, spices, and a little sweetness.
- It's delicious warm from the pot or chilled straight from the fridge.
Ingredients
Evaporated Oat Milk: This is the same, already sweetened, evaporated milk that I love to use in other desserts like Vegan Flan or Batido de Trigo (Cuban Wheat Milkshake). I think you'll love using this ingredient if you haven't already. It is found at Whole Foods or on Amazon.
Rice: For this rice pudding, I like to use Calrose rice, a medium grain variety that cooks up tender but still stays intact. I prefer medium grain because the individual grains still stand out, unlike short grain rice, which can almost disappear into the pudding. But don't let me stop you. Short grains like Arborio or Valencia will also work if you want extra richness. Long-grain rice can be used, of course, but it tends to remain in individual grains.
Non-Dairy Milk: I prefer oat milk for its thickness, but feel free to use soy or almond.
See the recipe card for quantities and a full list of ingredients.
Variations
- Swap evaporated oat milk for evaporated coconut milk for a slight coconut flavor.
- Stir in 1-2 tablespoons of cocoa powder while cooking for a chocolate version.
- Add cardamom, cloves, or star anise for a chai-inspired flavor.
- Mix in raisins, dried cranberries, or fresh berries before serving.
- Top with toasted almonds or walnuts.
How To Make Vegan Rice Pudding
Step 1: Add rice, water, a cinnamon stick, and lemon zest to a saucepan. Bring to a gentle boil, then reduce to a simmer.
Step 2: Once the rice has softened, remove the cinnamon stick. Stir in the sweetened condensed oat milk, vanilla, and a pinch of salt. Let it cook, uncovered and stirring often, so the rice absorbs the liquid.
Step 3: Continue simmering and stirring often until the pudding becomes thick and creamy.
Step 4: Serve warm or chilled. Sprinkle with ground cinnamon before serving for extra flavor.
Top Tips
- Don't rinse the rice: You want the starch to stay since it's what makes the pudding thick and creamy.
- Stir often: Rice loves to stick to the bottom of the pot, so give it regular attention.
- Low and slow: A gentle simmer keeps the texture silky without scorching the milk.
- Rice pudding thickens as it cools, so if it feels too dense when serving, stir in a splash of oat milk to loosen it back up. Warm it gently on the stove or in the microwave, and it'll be creamy again in no time.
Serving Suggestions
- Dust the top with ground cinnamon right before serving.
- Add raisins or dried cranberries to the top.
- Sprinkle with toasted almonds or walnuts for texture.
- Refrigerate for a few hours and serve cold with fresh berries on top.
- Serve straight from the pot with an extra splash of oat milk for the ultimate comfort food.
- Top with banana slices for a sweet morning breakfast along with your Cuban Coffee.
Vegan Rice Pudding FAQS
Yes! Vegan rice pudding stores well in the fridge for 3-4 days. Just know it thickens as it cools. Stir in a splash of oat milk when reheating to bring it back to a creamy consistency. I don't recommend freezing it.
The short answer is any! But it really depends on your preference. I like using medium-grain rice because it cooks up tender and creamy while still holding its shape, so you can see the individual grains. Short-grain rice, like Arborio or Valencia, releases more starch and makes the pudding extra thick and rich, but the grains almost melt into the mixture. Long-grain rice will work, but the grains stay too separate, which I don't prefer.
Got a minute? I'd love for you to comment and rate this vegan rice pudding. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Vegan Rice Pudding
Ingredients
- ½ cup uncooked rice I use medium-grain calrose*
- 1 ½ cups water
- zest from one lemon
- 1 cinnamon stick substitute with ½ teaspoon of cinnamon
- 1 cup oat milk
- 6 heaping tablespoons sweetened condensed oat milk adjust to your sweetness preference
- pinch salt
- 1 teaspoon vanilla extract
- ground cinnamon for garnish
Instructions
- Cook the rice: I don't rinse the rice for this recipe unless it looks dusty. A little surface starch helps the pudding turn out extra creamy.In a medium saucepan, combine the water, rice, cinnamon stick, and lemon zest. Bring to a gentle boil over medium heat, then reduce to low and simmer covered for about 10 to 15 minutes.
- Add oat milk: When the rice is tender and the liquid has been absorbed, remove the cinnamon stick. Stir in oat milk, sweetened condensed oat milk, vanilla, and a pinch of salt. Keep cooking on low, uncovered, stirring often for about 20 to 30 minutes. The rice should be very tender and creamy, and the mixture should be pudding-like. It will thicken more as it cools so keep it 'saucy' for the best texture.
- Serve: Spoon into bowls, sprinkle with ground cinnamon, and serve warm or chilled.
Regi Pearce says
I used some leftover rice I had sitting for a couple of days, and this was a great way to use it up! It's proof that humble leftovers can dress up as dessert and totally pull it off. Haha