Healthy Rice Pudding (Vegan)

This healthy rice pudding recipe is the 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:

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

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?

Can you use long grain rice for a rice pudding? 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. 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 left over, increase the temperature of the heat and cook for a bit longer.

Healthy Rice Pudding Recipe

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

How do you make healthy rice pudding

Healthy Rice Pudding

Prep Time 00:05 Cook Time 00:50 Serves 4

Ingredients

Directions

  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. Take care not to let water evaporate out completely.
  2. Drain any water that remains after the 10 minutes and return rice to sauce pan.
  3. Add coconut milk and salt and cook on medium-low heat. Cook for 25 minutes and stir the pan every few minutes to make sure the rice does not stick.
  4. Add raisins and sugar, and turn the heat to low. Cook for an additional 15 minutes, stirring frequently until creamy and the liquid is mostly evaporated.
  5. Serve warm or cold, with ground cinnamon sprinkled on top.

Recipe Notes

  1. Make sure you are using the cartoon of the coconut milk beverage and not the canned variety.
  2. You can substitute maple sugar for coconut sugar but will change color slightly.
  3. For our recipe we used a medium sauce pan. Depending on the size pan you use, it may take less or more time for the liquid to evaporate. 
  4. Update on 10/2018: We've gotten comments that this recipe yielded rice pudding that was more liquid-y. We initially tested this recipe 5 times. After receiving those comments we went back and tested this recipe completely as written 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! 
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24 comments on “Healthy Rice Pudding (Vegan)

  • 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

    Reply
  • 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!

    Reply
  • 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

    Reply
  • 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

    Reply
  • 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

    Reply
    • 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!

      Reply
    • 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.

      Reply
    • 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!

      Reply
    • 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.

      Reply
  • 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

    Reply
  • Kelli Avila says:

    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.

    Reply
  • 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

    Reply
    • 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 🙂

      Reply

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