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
- Place a heavy-bottomed 2–3 L saucepan on the stove.
- Pour the oat milk into the saucepan.
- Pour the coconut milk into the saucepan.
- Add the rice to the saucepan.
- Add the salt to the saucepan.
- Add the cinnamon stick to the saucepan.
- Add the lemon zest to the saucepan.
- Set the heat to medium.
- Bring the mixture to a bare simmer.
- Reduce the heat to low.
- Stir the mixture with a flat-edged spatula.
- Simmer the mixture uncovered for 15 minutes.
- Stir the bottom of the pot every 2 minutes.
- Add the sugar to the pot.
- Add the raisins to the pot (optional).
- Simmer the mixture for 10–15 minutes.
- Stir the mixture every 2 minutes.
- Test a rice grain for tenderness.
- Remove the cinnamon stick from the pot.
- Remove the lemon zest from the pot.
- Take the pot off the heat.
- Stir in the vanilla extract.
- Stir in the vegan butter (optional).
- Cover the pot with a lid for 5 minutes.
- Adjust the consistency with 30–60 ml hot oat milk if too thick.
- Spoon the pudding into serving bowls.
- Dust the surface with nutmeg (optional).
- Sprinkle the almonds on top (optional).
- Serve the pudding warm.
- 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.