Healthy Rice Pudding (Vegan)

This healthy rice pudding recipe is a perfect, lightened-up version of the creamy rice pudding recipe you grew up loving. It’s vegan, gluten-free, and refined sugar-free and is hands down the perfect hearty dessert!

Rice Pudding Recipe Healthy and Vegan

Healthy Rice Pudding

So many of you have requested a lightened up rice pudding recipe, and we worked hard to make it just perfect for you! I didn’t grow up eating rice pudding but while we were testing this recipe, I quickly fell in love with the hearty yet delicate, sweetened-just-right dessert.

This rice pudding recipe is:

  • Creamy
  • Hearty
  • Indulgent yet lightened up
  • Warming
  • Packed with cinnamon and raisins
  • Perfectly sweetened

Vegan rice pudding in a pot.

Vegan Rice Pudding Ingredients Needed

  • Long Grain White Rice (we prefer Jasmine)
  • Milk (we recommend boxed coconut milk, but you can also use almond or really any other type of milk)
  • Sea Salt
  • Maple Sugar (this is easy to swap out with your sweetener-of-choice)
  • Raisins
  • Cinnamon Sticks and Ground Cinnamon

Healthy rice pudding with almond milk

Can you make rice pudding with cooked rice?

You can, but we prefer not to cook it the way! You may need less liquid if doing so.

What rice should you use?

You should use white rice. You can use long-grain aromatic rice (like basmati or jasmine) which will give the unique flavor and perfect texture that we love. If you use short or medium-grain white rice (like Arborio) your rice pudding will be more thick and chewy.

How Long to Cook It

The size of the pan can change the evaporation time of the liquid depending on the type of rice you use so if you are finding a lot of liquid leftover, increase the temperature of the heat and cook for a bit longer.

Healthy Rice Pudding Recipe

How to Reheat Rice Pudding

Rice pudding will keep well in the refrigerator for up to two days. To reheat, place back in a saucepan with a touch of milk and heat on low until hot.

If you like this gluten-free dessert recipe, try some more of our favorites:

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Healthy Rice Pudding (Vegan)

This healthy rice pudding recipe is a perfect, lightened-up version of the creamy rice pudding recipe you grew up loving. It’s vegan, gluten-free, and refined sugar-free and is hands down the perfect hearty dessert!

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 1/2 cup jasmine rice, rinsed well and drained
  • 4 cups boxed coconut milk beverage or almond milk
  • 2 – (3″) cinnamon sticks
  • Pinch fine sea salt
  • 1/4 cup maple sugar (see notes for sub)
  • 1/2 cup raisins
  • cinnamon, to garnish

Instructions

  1. In a medium sauce pan (see note), add rinsed and drained rice and add water just enough to cover the rice. Heat pan on medium. Once rice has reached a boil, turn heat to medium low and let water reduce for 10 minutes, or sooner if the liquid has already evaporated. Take care not to let the water evaporate out completely. If there is any excess water at the end of 10 minutes, drain it out.
  2. Add coconut milk, cinnamon sticks and salt and bring up to a gentle simmer on medium to medium-low heat. Simmer, uncovered, for 25 minutes and stir the pan every few minutes to make sure the rice does not stick.
  3. Add raisins and sugar, and turn the heat to low. Cook for an additional 15 minutes, uncovered, stirring frequently, until the rice has absorbed most of the liquid and it has thickened up.
  4. Remove the cinnamon sticks. Serve warm or cold, with ground cinnamon sprinkled on top.

Notes

Make sure you are using the cartoon of the coconut milk beverage and not the canned variety. Alternatively you can use a different milk-of-choice such as almond or oat.

You can substitute maple sugar for coconut sugar but will change color slightly.

For our recipe we used a medium saucepan. Depending on the size pan you use, it may take less or more time for the liquid to evaporate.

Rice pudding will keep well in the refrigerator for up to two days. To reheat, place back in a saucepan with a touch of milk and heat on low until hot.

Update on 10/2018: After receiving comments that this recipe yielded rice pudding that was more liquid-y than readers expected, we went back and tested this recipe completely as written, with different pots and on different stovetops, and we can say 100% this recipe works if followed as written and resulted in rice pudding that was thick and creamy like you see here in the photos. If for some reason your rice pudding is taking more time to evaporate than the direction indicates, simply let the rice pudding evaporate for a bit more time. Also note that as the rice pudding cools it thickens up quite a bit as well, so don’t overcook it! We stand by our ratio to 1/2 cup of rice to 4 cups of liquid, which results in a thickened and creamy rice pudding. Our advice always is that if it isn’t thick enough for you for whatever reason, then keep cooking. Evaporation will do its job and thicken it up eventually as the liquid is cooked off.

Nutrition

  • Serving Size: 4
  • Calories: 160
  • Sugar: 12.2g
  • Sodium: 95mg
  • Fat: 0.7g
  • Saturated Fat: 0g
  • Carbohydrates: 37.4g
  • Fiber: 1.7g
  • Protein: 2.3g
  • Cholesterol: 0mg

43 comments
April 16, 2018

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43 Responses

  1. This did not disappoint! I waited (what felt like forever) for this rice pudding recipe and got to make it tonight. Hubby couldn’t step away from the pot while it was cooking; the smell alone was delicious! I added a tiny bit of vanilla bean paste, and YUM!

    5.0 rating

  2. Hi Lexi, any idea how long this will keep in the fridge? I want to make this for my mom, who’s having surgery this week, but don’t want to make it too far in advance if it’s better to eat the same day. Thanks!

  3. Thanks Lexi , for sharing this delicious recipe, I and my partner are vegan for the last 7 years, and I keep surfing for vegan healthy eating .

    5.0 rating

  4. I am going to try this with some rice I just got done sprouting. I assume because it’s sprouted the cook time will be a little less. Hope it turns out! Thanks for sharing

    5.0 rating

  5. Way too much liquid! I had to start again. You need a full cup of rice with a quart of almond milk, otherwise you’re making rice soup.
    No one else had this problem?
    It WAS delicious, after I got the rice to milk ratio adjusted.

    4.0 rating

    1. We tested this 4-5 times so we know the ratio worked! Perhaps the size of your pot changed the evaporation rate! I will add into the recipe some markers for how the liquid amount should look during the process!

    2. Because we had two commenters saying they had a problem with the recipe, and we always want to make sure our recipes work as written, we went back and tested it again, despite having made it 5 times during the development phase of this recipe. While we’re always sorry to hear if reader didn’t have a happy result, we can say with certainty this recipe works as written! We know that somebody’s idea of what they think rice pudding should be may vary between recipes, but this is the LCK version and resulted in a super creamy (NOT soupy) delicious rice pudding if the directions are followed to the end.

    1. We tested this 4-5 times so we know the ratio worked! Perhaps the size of your pot changed the evaporation rate! I will add into the recipe some markers for how the liquid amount should look during the process!

    2. We always want to make sure our recipes work as written, we went back and tested it again, despite having made it 5 times during the development phase of this recipe. While we’re always sorry to hear if reader didn’t have a happy result, we can say with certainty this recipe works as written! We know that somebody’s idea of what they think rice pudding should be may vary between recipes, but this is the LCK version and resulted in a super creamy (NOT soupy) delicious rice pudding if the directions are followed to the end.

  6. Very very tasty! I made exactly as described. I used a bigger saucepan and it took about 10 minutes longer to evaporate. I’ll definitely make again!!! Thank you for sharing!!!

    5.0 rating

  7. HI everybody! Kelli here, part of the LCK team. Because we had two commenters saying they had a problem with the recipe, and we always want to make sure our recipes work as written, we went back and tested it again, despite having made it 5 times during the development phase of this recipe. While we’re always sorry to hear if reader didn’t have a happy result, we can say with certainty this recipe works as written! We know that somebody’s idea of what they think rice pudding should be may vary between recipes, but this is the LCK version and resulted in a super creamy (NOT soupy) delicious rice pudding if the directions are followed to the end.

  8. Mine was fairly loose as well. It thickened quite a bit as it cooled. The variety of rice and milk must be a significant variant. I think I might add another couple tablespoons of rice the next time . I’m not sure yet. I ate so much of this before it cooled that I might not have a true representation of the recipe. I used long grain white rice . It was not too sweet. Just right. It took a bit of tending with the stirring but it was well worth it! As good or better than any Rice Pudding I’ve had in my 61 years. Thank you so much for sharing.

    5.0 rating

    1. Because we had two commenters saying they had a problem with the recipe, and we always want to make sure our recipes work as written, we went back and tested it again, despite having made it 5 times during the development phase of this recipe. While we’re always sorry to hear if reader didn’t have a happy result, we can say with certainty this recipe works as written! We know that somebody’s idea of what they think rice pudding should be may vary between recipes, but this is the LCK version and resulted in a super creamy (NOT soupy) delicious rice pudding if the directions are followed to the end. So glad you loved it though 🙂

  9. Love this recipe. I added vanilla as another commenter, Kate, suggested. I also sprinkled some toasted chopped walnuts on top when I served this, yummy! I’ll be saving this recipe.

    5.0 rating

  10. The instructions say to add raisins and sugar, yet there is no sugar in the ingredient list. Can someone please clarify?

  11. Disregard my question. I took a second look and what I read as was maple syrup is actually maple “sugar”.

  12. I made this recipe yesterday for the first time and it is excellent! Used golden raisons and a splash of half and half since I was a little short on almond milk. I think the reason one person thought it had too much liquid is that she may have covered the saucepan during the 25 minute simmer. You have to let the steam escape for the pudding to become concentrated. I also learned this trick about making soup. If you don’t cover, the flavor will intensify and the soup will be much tastier.
    Nancy
    Oceanside, CA

    5.0 rating

  13. Hi,

    just made this recipe. Super good! My one question is however whether 4 cups of almond milk are correct (which equals to 1 liter). The pudding is creamy for sure, but it seems a lot (I’ve let it simmer on a low heat for +30 min and am still going on to reduce the liquid).

    4.0 rating

  14. Disregard my comment whether the amount of almond milk is correct or not.
    The pudding turned out absolutely amazing.

    I used the same proportion jasmin rice, water, almond milk. Didn’t use maple syrup, raisons or cinnamon but added a spalsh of vanilla essence. It is perfect. It’s like the authors say: just let it sit for a bit longer, it’s creamy not soupy at all

    5.0 rating

  15. Maybe this was obvious to others, but I was cooking it covered, and realized after the liquid wasn’t evaporating that I needed to be cooking it uncovered. Might be why folks are saying it’s too liquid-y.

  16. I have to admit that this was the first time I’ve ever eaten rice pudding, but it was delicious! I will be making this again many more times. I did cook the rice/milk combination for 10 extra minutes to reduce the liquid to what I believe to be the right consistency. Can’t wait to share this with others!

  17. Made this last night for Cinco de Mayo and it turned out great! I used 1 can of coconut milk and 2 cups of soy milk and was VERY pleased with the results. Now that I’ve followed the instructions I can make it again and alter it a bit. I’d use less sugar going forward, and perhaps a splash of vanilla, but it needs no modifications to be great. You need to stir, lid off, and keep stirring often. This takes 50 minutes or so to make. If some people are finding it’s too liquidy, they need to allow for more time, and more stirring.

    5.0 rating

  18. Hi! I used 20 ounces of almond milk. I wanted it thicker, I thick 20 – 24 ounces of milk is good for this recipe.

    5.0 rating

  19. Wow, thank you for this! So easy and delicious! I was also baking cookies at the same time, so I have zero idea how long I cooked it! ? I just let it reduce until it looked ready.
    That being said, I added a cinnamon stick when I added the milk and used brown sugar instead of maple! So darn good! Was gonna add cut up dried mango but I couldn’t wait to eat it! ❤️❤️❤️

    5.0 rating

  20. Hello I’m trying this recipe now. I have found out I have so many new food allergies. If there’s a problem with thickness and consistency you can always try adding chia powder or chia seeds. I love making chia pudding also. I’m using rice milk so we’ll see. Thanks!

  21. When I was looking for rice pudding made with almond milk recipes, in the initial statement before clicking on your sight, it says 1 cup rice with 1qt. Almond milk. In the recipe, it calls for only half a cup of rice, maybe that is why my batch, after following your recipe, is very liquidy.

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