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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!
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:
- Indulgent yet lightened up
- Packed with cinnamon and raisins
- Perfectly sweetened
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)
- Cinnamon Sticks and Ground Cinnamon
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.
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:
Healthy Rice Pudding (Vegan)
- 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
- 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.
- 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.
- 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.
- Remove the cinnamon sticks. Serve warm or cold, with ground cinnamon sprinkled on top.