Creamy Vegan Vanilla Spice Rice Pudding
Prep time
Cook time
Total time
This rice pudding is made risotto-style for a very creamy finish. It's also infused and spiked with several spices for a very warm treat.
Recipe type: Dessert
Cuisine: American
Serves: 6 servings
  • ⅓ cup raisins
  • ¾ cup water
  • 3 cardamom pods
  • 3 whole cloves
  • 3-inch piece cinnamon stick, broken in half
  • 6-inch strip orange rind
  • 1 cup uncooked Arborio rice
  • ½ teaspoon sea salt
  • 3 cups warm dairy-free milk beverage, divided (see Milk Beverage Note above)
  • ¼ cup maple syrup (can sub your sweetener of choice)
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ⅛ teaspoon grated nutmeg
  1. Soak raisins in ¾ cup water until plump, about 20 minutes, and then drain.
  2. Meanwhile, tie the cardamom, cloves, cinnamon stick, and orange rind up in cheesecloth to make a bouquet garni (see How to Make a Bouquet Garni or how to skip it, in the post above).
  3. Add the rice, salt, and bouquet garni to a medium saucepan. Pour in 1½ cups milk beverage, stir, cover, and bring to a gentle boil.
  4. Reduce the heat to a simmer, and cook, stirring occasionally, until most of the milk beverage is absorbed, about 15 minutes.
  5. Add the remaining milk beverage and return the pudding to a simmer. Cover and cook, stirring occasionally, for about 15 minutes. At this point the rice should be creamy and most of the liquid absorbed.
  6. Remove the rice pudding from the heat and remove the bouquet garni.
  7. Stir in the plumped raisins, maple syrup, vanilla extract, ground cinnamon, cloves, and nutmeg.
Vanilla-Coconut Option: Use coconut milk beverage for the dairy-free milk beverage in this recipe, and stir in ½ cup toasted coconut with the vanilla and spices. Garnish each serving with 1 teaspoon of toasted coconut, to serve.
Recipe by Go Dairy Free at