This post may contain affiliate links. Please read my disclosure policy.
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:
- Creamy
- Hearty
- Indulgent yet lightened up
- Warming
- 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)
- Raisins
- 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)
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
- 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.
Disregard my question. I took a second look and what I read as was maple syrup is actually maple “sugar”.
The instructions say to add raisins and sugar, yet there is no sugar in the ingredient list. Can someone please clarify?
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.
Can I double the recipe? If so should I use a larger sauce pan?
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.
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 🙂
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.
can you use regular white rice?
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!!!
I had the same problem as Tracey!!! I wish I had read the comments first!
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!
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.
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.
Did you follow exactly? What type of rice did you use?
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!
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.
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
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 .
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!
I’d say 3 days or so!
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!
Perfect recipe for a breakfast!
Thanks for sharing this delicious recipe Lexi 🙂
My, oh my, this looks INCREDIBLE!
Any idea what the cooking time for this would be in the instant pot?
This looks delicious! Can one use the low fat coconut milk in this recipe?
Yes but may change thickness slightly.
I love rice pudding! This recipe is excellent
Thanks so much!
Wonderful recipe it is very healthy! So thanks for sharing this delicious recipe to all.