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.
Recipe by Go Dairy Free at