Whether you love or loathe the dairy-free nog you bought at the store, this vegan eggnog rice pudding is a great way to enjoy it. It highlights those sweet, seasonal flavors, but is also a great way to use up a brand that didn’t quite measure up. The liquid is cooked down to create a creamy consistency with a warm, comforting taste.
Vegan Eggnog Rice Pudding for a Speedy, Satisfying Dessert
This wonderful recipe was originally shared with us by my good friend Hannah. I’ve since updated the recipe just a bit, and added some new photos and notes!
Choosing Your Nog – See our round-up of Dairy-Free Holiday Beverages to find out all of the vegan eggnogs available. That post also includes recipes for making your own. Store-bought vegan eggnogs tend to be thinner and less rich than the classic recipe. Nevertheless, they’re often quite tasty. But even if you don’t like the nog you purchased, it should work well in this recipe.
Sweetness – Hannah is a dessert maven, and she doesn’t skimp on flavor. But if your nog is quite sweet, you can reduce the sweetener in this recipe. You can also substitute coconut sugar, if you prefer. It tends to be less sweet, and has a more sultry flavor.
Rice – This vegan eggnog rice pudding recipe uses cooked rice, so it’s also a great way to use up leftover rice! Hannah prefers long-grain white, but shorter grain and brown rice will also work. They might have different absorption, so adjust the timing in your recipe as needed.
Special Diet Notes: Vegan Eggnog Rice Pudding
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, soy-free, vegan, and vegetarian. Just be sure to choose the vegan eggnog that suits your dietary needs.
- 1 cup cooked long grain white rice
- 1 cup + ½ cup vegan eggnog, divided
- ⅓ cup brown sugar
- ⅓ cup raisins (optional)
- ¼ teaspoon ground cinnamon
- Pinch salt
- 1 tablespoon dairy-free buttery spread
- 1 teaspoon vanilla extract
- Ground nutmeg, to serve (optional)
- Add the rice and 1 cup eggnog to a medium saucepan, and place it over medium heat. Keep it just below a boil (reduce the heat if needed), and cook for 5 minutes, or until the rice has mostly absorbed the liquid.
- Add the brown sugar, raisins (if using), cinnamon, and salt. Cook for another 10 minutes over low to medium-low heat, stirring often.
- Add the remaining ½ cup eggnog, and simmer for another 5 to 10 minutes, or until the mixture has reached your desired thickness.
- Stir in the dairy-free buttery spread. Remove the pan from the heat and stir in the vanilla.
- Either serve immediately while still warm, or refrigerate and enjoy it cold.
- Top with freshly grated nutmeg, if desired.