Vegan Rice Pudding

Tags: #vegan #dessert #pudding #glutenfree Serving: 6 servings Total time: 40 minutes

Creamy, stovetop rice pudding made dairy-free with oat and coconut milk, gently spiced with cinnamon and vanilla.

Ingredients

• 160 g short-grain white rice (Arborio or pudding rice)
• 800 ml unsweetened oat milk
• 250 ml full-fat coconut milk
• 80 g granulated sugar
• 3 g cinnamon stick
• 4 g lemon zest (wide strips)
• 2 g fine sea salt
• 10 ml vanilla extract
• 60 g raisins (optional)
• 15 g vegan butter (optional)
• 1 g ground nutmeg (optional, for serving)
• 20 g toasted slivered almonds (optional, for serving)

Steps

1. Place a heavy-bottomed 2–3 L saucepan on the stove.
2. Pour the oat milk into the saucepan.
3. Pour the coconut milk into the saucepan.
4. Add the rice to the saucepan.
5. Add the salt to the saucepan.
6. Add the cinnamon stick to the saucepan.
7. Add the lemon zest to the saucepan.
8. Set the heat to medium.
9. Bring the mixture to a bare simmer.
10. Reduce the heat to low.
11. Stir the mixture with a flat-edged spatula.
12. Simmer the mixture uncovered for 15 minutes.
13. Stir the bottom of the pot every 2 minutes.
14. Add the sugar to the pot.
15. Add the raisins to the pot (optional).
16. Simmer the mixture for 10–15 minutes.
17. Stir the mixture every 2 minutes.
18. Test a rice grain for tenderness.
19. Remove the cinnamon stick from the pot.
20. Remove the lemon zest from the pot.
21. Take the pot off the heat.
22. Stir in the vanilla extract.
23. Stir in the vegan butter (optional).
24. Cover the pot with a lid for 5 minutes.
25. Adjust the consistency with 30–60 ml hot oat milk if too thick.
26. Spoon the pudding into serving bowls.
27. Dust the surface with nutmeg (optional).
28. Sprinkle the almonds on top (optional).
29. Serve the pudding warm.
30. Chill the pudding covered for 4 hours for a cold version.

Notes

• Use short‑grain rice for creaminess; do not rinse the rice to retain surface starch.