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!
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.