Healthy Vegan Chai Rice Pudding


Sweetened only with maple syrup, filled with nutritious low fat ingredients, and spiked with warm spices, this healthy vegan chai rice pudding recipe is a warm winter treat for breakfast or dessert! It was created by Leah Lizarondo and shared with us by So Delicious Dairy Free.

Healthy Vegan Chai Rice Pudding Recipe

When made as is, this vegan chai rice pudding is naturally gluten-free, soy-free, and all around allergy-friendly (should you choose to omit the nuts!). However, it is still filled with some amazing ingredients …

Adzuki Beans – Beans in chai rice pudding? Why not?! Also known as azuki or aduki beans, these red-colored legumes are actually used most commonly in sweets in Japan and China. You can find canned brands such as Eden Foods in many stores, or buy them in bulk to cook at home. Just 1 cup of adzuki beans adds 17 grams each of fiber and protein to this recipe.

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingCoconut Milk Beverage – Leah opts to use the unsweetened version from So Delicious Dairy Free. Personally, I like the vanilla unsweetened, but original will also be a good fit for this healthy chai rice pudding. The coconut milk beverage adds richness that other types of milk alternative can’t rival, without a ton of fat. It is also fortified with calcium, vitamin D, and a few other vitamins and minerals. You can often find coupons for this coconut milk beverage via the So Delicious Facebook page.

Whole Spices -Don’t let the list of whole spices intimidate you! Most can be found in regular grocery stores or online, though I would look for them in bulk or at stores like World Market for the best prices. Leftover whole spices can be ground in a spice grinder to use fresh as you need them in recipes.

The Rice – Arborio rice is the type of rice used to make risotto. It has a very short grain that helps to produce a cream consistency. Nonetheless, short grain brown rice will result in a creamy chai rice pudding with a nutty whole grain vibe that is equally delicious, and adds an extra dose of protein and fiber.

Maple Syrup – This natural sweetener pairs beautifully with heavy spices for the chai rice pudding, but you can swap it for whatever sweetener you choose. If you want to keep it unrefined, coconut sugar is a tasty option. For a splurge, organic brown sugar would also be amazing, and a bit more cost-effective!

Healthy Vegan Chai Rice Pudding Recipe

Special Diet Notes: Chai Rice Pudding

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, optionally nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

4.0 from 1 reviews
Chai Rice Pudding
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This recipe was created by Leah Lizarondo, and shared with us by So Delicious Dairy Free. You can also visit So Delicious on Facebook (they often have coupon offers!).
Serves: 4 servings
  1. Place the rice and water in a heavy-bottomed pan.
  2. Put the cinnamon sticks, star anise, ginger, cardamom, peppercorns, cloves, and allspice berries in a loose spice bag, close and place the bag in the pot.
  3. Set the pot over medium heat, cover, and bring the water to a boil.
  4. Remove cover, and add the adzuki beans. Continue to cook, and check in to stir often.
  5. When the water is absorbed, lower the heat and add the coconut milk beverage gradually, ½ cup at a time, stirring from time to time until the milk is all absorbed.
  6. Remove the spice bag and large spices, and stir in the maple syrup and salt.
  7. Serve topped with a dusting of cinnamon and sliced almonds or chopped cashews, if desired.

More Sweet Chai-Spiced Recipes

Coconut Chai Smoothie (vegan, gluten-free & allergy-friendly)

Coconut Chai Smoothie Recipe (dairy-free!) by Brianna of Flippin Delicious

Chai-Spiced Pumpkin Cake (vegan & soy-free)

Chai-Spiced Vegan Pumpkin Cake Recipe (Reader's Choice Winner in the Dairy-Free Bake Off!)

Chai Double Chocolate Muffins (optionally vegan, nut-free & soy-free)

Warm Chai Chocolate Chip Muffins Recipe - A delicious infused dairy-free delight to enjoy any day.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I’m having it for breakfast. Didn’t use even a 1/4 cup of maple syrup. Combined a little pomegranate molasses with the maple syrup. After stirring that in, I covered, removed from heat and let it sit for about 10 minutes. It’s delicious. Many of the spices I found at an Indian grocery store. I used short grain brown rice.

    QUESTION: Have you tried this recipe in a slow cooker overnight? I am curious about how it might do. It would save time. Maybe double the recipe?

    • I bet the pomegranate molasses was a wonderful addition! Thank you for sharing this Jean. I haven’t personally tried this in a slow cooker, but I think if you do use brown rice it would probably work.

  2. Pingback: Stovetop Rice Pudding Recipe (Creamy-Style & Vegan!)

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