The Creamiest Vegan Rice Pudding (8 Flavor Variations!)
This is the creamiest vegan rice pudding you will ever try. It uses aromatic jasmine rice that is cooked to perfection in a dairy-free mix. A swirl of homemade cinnamon berry sauce takes it to the next level!
Servings 2 servings
Calories 396kcal
Equipment
- Immersion hand blender with 20 fl oz container
- Non-stick saucepan with lid (10-inch / 26 cm)
Ingredients
Vegan Rice Pudding
- ½ cup Jasmine rice
- 1 cup Water
- 1 cup Dairy-free milk (I used almond milk) or homemade cashew milk
- ½ cup Full-fat coconut cream (canned) room temperature
- ¼ cup Granulated sugar
- 1 tsp Vanilla extract
Mixed Berries Sauce
- 1 cup Frozen mixed berries
- ¼ cup Water
- ¼ cup Cane sugar or coconut sugar
- ¼ tsp Cinnamon
- 1 Tbsp Corn starch
Instructions
Vegan Rice Pudding
- Measure up all ingredients. Shake your coconut milk can (stored in room temperature).
- Take a saucepan and add jasmine rice with lukewarm water in it. Heat it on medium heat to simmer and bubble a bit, but not boiling. You will need approx. 5 minutes for the rice to absorb the water. If you draw a line with your spatula, the rice sticks together.
- Add almond milk (room temperature). Still heat it on medium heat to simmer and bubble a bit, but not boiling. You need this time 10 minutes for the rice to absorb the milk. If you draw a line with your spatula, the rice sticks together.
- Add full-fat coconut milk (shaken, on room temperature), sugar and vanilla extract. Still on medium heat, bring to boil. Then cover it with a lid and take it off the stove. Leave it covered for 15 minutes! Enjoy the creamiest vegan rice pudding ever. Serve it with a quick berry sauce (I show you how below) or add your favorite topping. heat.
Mixed Berries Sauce
- Take a saucepan and add mixed berries (blackberries, raspberries, red currant, black current), water and coconut sugar. Bring it to boil.
- When the berries are soft, use an immersion blender to blend it to a sauce. (If the berries were frozen, they will soften even quicker.)
- Finally, add cinnamon and cornstarch and bring it to boil to activate the starch. It will thicken to a slow-flowing sauce that is perfect to top your rice pudding. It took me approx. 10 minutes.
Video
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Notes
If you need any substitutions, please read the FAQs and substitutions where I explain in detail which ingredients can be swapped and why.
What to serve with rice pudding?
We listed 8 different flavor combinations right above the recipe card:- cinnamon & raisins
- chocolate & banana
- peanut butter & jelly
- coconut
- strawberry
- mixed berries sauce
- salted caramel
- Baileys