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A creamy, comforting, dairy- and egg-free rice pudding made with almond milk, perfect as a dessert, snack, or breakfast option for vegans and those seeking a lighter, healthier classic comfort food.

  • Total Time: 40 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 cup white rice (jasmine, arborio, sushi, or calrose)
  • 7 cups almond milk (or any plant-based milk)
  • ¼ to 1/3 cup sugar (table sugar, brown sugar, coconut sugar, or sugar alternatives)
  • 1 teaspoon vanilla extract
  • 1 tablespoon vegan butter (optional)

Instructions

  1. Rinse the rice under running water until the water runs clear, then drain well.
  2. Pour 6½ cups almond milk into a saucepan, add the sugar, and heat over medium until it reaches a gentle simmer.
  3. Add the rinsed rice to the simmering milk mixture. Cook on medium to medium-low heat for 20-30 minutes, stirring frequently, until thick, creamy, and the rice is tender. Add more almond milk or water as needed if the pudding becomes too thick or dry.
  4. Stir in the remaining ½ cup almond milk and the vegan butter until smooth and silky, then remove from heat.
  5. Serve warm or chilled; top with optional toppings like cinnamon, fresh fruit, or chopped nuts.

Notes

Serve warm immediately or chill in the fridge for a few hours before serving., Leftover cooked rice can be used: replace 1 cup uncooked rice with up to 3 cups cooked rice, reduce almond milk to 3 to 3½ cups, and cook for 10-15 minutes until heated through and thickened., Suggested toppings include cinnamon, fresh fruits, chopped nuts, chocolate chips, maple syrup, nut butters, and coconut flakes., Store leftovers in an airtight container refrigerated up to 5 days or freeze for up to 3 months., Reheat gently in microwave or stovetop with a splash of almond milk or water to restore creaminess.

  • Author: Ashley
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert, Snack
  • Cuisine: British

Nutrition

  • Serving Size: 1 serving
  • Calories: 213 kcal
  • Fat: 5 g
  • Carbohydrates: 32 g
  • Protein: 8 g