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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Vegan Eggnog Rice Pudding

Posted on by Alisa Fleming in Breakfast, Dairy Free Desserts, Dairy-Free Recipes with 5 Comments

Alisa Fleming ~ The holiday season lives on with amazing leftovers, and hopefully you have a little vegan eggnog leftover to make this comforting recipe. Whether you choose the type made with rice, soy, or coconut, the added richness, warmth, sweetness, and spice will make this vegan eggnog rice pudding a delightful indoor treat when the weather is blustery.

As luck would have it, this vegan eggnog rice pudding just happens to be pretty darn allergy-friendly, too. Choose your vegan eggnog wisely to keep it gluten-free, tree nut-free, peanut-free, and soy-free. Also, you may want to opt for Earth Balance soy-free margarine, which is also dairy-free.

The vegan eggnog rice pudding recipe and photo below were shared with us by my favorite vegan dessert recipe creator and professional photographer, Hannah Kaminsky. You can see more of her work at HannahKaminsky.com.

Vegan Eggnog Rice Pudding Recipe - Gluten-Free & Soy-Free

Vegan Eggnog Rice Pudding
Cook time

Total time


Serves: 2 servings

  • 1 Cup Cooked Long Grain White Rice
  • 1-1/2 Cups Vegan Eggnog (store-bought is fine), divided
  • ⅓ Cup Brown Sugar
  • Pinch Salt
  • ¼ Teaspoon Ground Cinnamon
  • ⅓ Cup Raisins
  • 1 Tablespoon Dairy-Free Margarine (Earth Balance soy-free is a good option)
  • 1 Teaspoon Vanilla Extract
  • Nutmeg, to serve

  1. Place the rice and 1 cup of vegan eggnog in a medium saucepan and cook over moderate heat. Keep it just below a boil for about 5 minutes until the rice has mostly absorbed the liquid, and add in the sugar, salt, cinnamon, and raisins.
  2. Cook for another 10 minutes or so before adding in the remaining nog, and then simmer for another 5 to 10 minutes, or until the mixture has reached your desired thickness.
  3. Stir in the dairy-free margarine just to melt and combine, take the pot of the heat, and incorporate the vanilla.
  4. Either serve immediately while still warm, or let it sit in the fridge until it’s thoroughly chilled.
  5. Top with freshly grated nutmeg, if desired.

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living


  1. SherriDecember 26, 2012 at 7:41 pmReply

    Do you think brown rice would work? ….that’s all I have in the house right now. :)

    • Alisa FlemingDecember 27, 2012 at 10:01 amReplyAuthor

      Yes, brown rice pudding is great! Since the recipe starts with cooked rice, the recipe should work fine without adjustments, though the rice may take slightly longer to absorb the liquid.

  2. BKDecember 26, 2012 at 10:41 pmReply

    Any suggestions how we can make the Vegan Eggnog at home?

  3. Eggnog Oatmeal Pudding | Chameleon KitchenDecember 18, 2013 at 8:47 amReply

    […] I was left with almost a full carton. I googled things to make with leftover soy eggnog, and found this recipe for rice pudding. Perfect! Except that I didn’t have rice, and wasn’t about to go get any. In fact the […]

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