This simple vegan stovetop rice pudding recipe was initially shared with us by a reader. We’ve added some extra tips to help customize the recipe to your taste.
Special Diet Notes: Stovetop Rice Pudding
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, and vegetarian. Optionally vegan and nut-free.
Vegan Stovetop Rice Pudding
Prep time
Cook time
Total time
If using leftover rice, you can use about 3 cups of cooked rice. For a less creamy rice pudding, you can use 4 cups of cooked rice. To make 4 cups, use about 1¼ cups rice and 2½ cups water.
Author: Submission
Recipe type: Dessert
Cuisine: American
Serves: 4 servings
Ingredients
- ¾ cup uncooked long grain white rice (see intro above for using leftover rice)
- 1½ cups water
- Pinch + ⅛ teaspoon sea salt, divided
- 4 cups unsweetened dairy-free milk beverage
- ½ cup maple syrup, honey (if not strictly vegan), or agave nectar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ⅓ cup raisins or dried cherries
Instructions
- Put the rice, water, and pinch salt in large saucepan and bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Simmer for 15 to 20 minutes, or until the water is absorbed.
- Stir in the milk beverage, sweetener, and ⅛ teaspoon salt. Cook uncovered, stirring often, until the rice mixture starts to resemble oatmeal, approximately 20 to 35 minutes. Do not overcook it, or the pudding will not be creamy when cooled.
- Remove from the heat and stir in the vanilla, cinnamon, and raisins or cherries.
Nutrition Information
Serving size: ¼ recipe Calories: 309 Fat: 3.9g Saturated fat: .4g Carbohydrates: 66.1g Sugar: 30.8g Sodium: 295mg Fiber: 2.1g Protein: 3.9g
Key Pantry Ingredients: Stovetop Rice Pudding
More Vegan Rice Pudding
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22 Comments
This looks like a winner. What is the calorie count for one serving?
The nutrition facts have been added.
Thank you for the recipe! It is perfect for a weekend snack.
I love this!!! Im gluten intolerant and a little lactose intolerant so this is a perfect dessert for me . I like to use oat milk and raisins yummy!!
Fabulous! Thank you for sharing your feedback Ruth.
This was phenomenal. For me, I did about 28 minutes of simmering after I added Oatly’s full fat oat milk to get it the consistency I like. Once it cooled… perfect!! Thank you!
Wonderful! So glad you enjoyed it Steven.
Hello!
I was wondering if this would work in an Instant Pot? Thank you !
I would assume so, but I’m not well versed with instant pot cooking.
For the second cook step, do you put it back on a higher heat to bring it to a boil? I found that it was taking much longer than I expected so I put it on a higher heat and then back down to a simmer. I’m happy with the result but I was a little worried about overcooking.
Hi Becca, we don’t bring it back to a boil, just let it slow cook and absorb the milk beverage so it remains creamy. If you cook it too hard, then when it cools, it will be thick, not creamy. But if it worked out tasty for you, then I wouldn’t worry about it!
I didn’t know rice pudding even existed until I found it at Costco. The individual packs were too pricey for my massive family so I wanted to make it to reduce the price. This recipe did not disappoint. I didn’t add the raisins because not everyone in my house likes them and I did not add cinnamon because I am very allergic to it. It is very good! I was able to make a massive batch (2# of rice) for under $6. That’s a win too!
Wonderful! So glad you enjoyed the recipe and thanks for your feedback Amber!
Thanks for the recipe, I am cooking it now? Why do so many vegan recipes also say soy free? Is soy bad to eat? Soy milk is so much more healthier than almond milk.
Hi Dan, I label for soy because soy is a top allergen. I label for top allergens (aside from seafood, since it is obvious!), gluten, vegan, vegetarian, and paleo with each recipe. But, I put together this factual post on soy, which I think you will find interesting and helpful -> https://www.godairyfree.org/news/is-soy-healthy
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I have never tried rice pudding but your recipe seems delightful, Alisa! Such a perfect dessert which I can’t wait to try!
You must try it!
Thank you for yet another amazing recipe. This is absolutely delicious- everyone loves it and no one can even tell it’s dairy free. You are amazing!
Fabulous! So glad you all enjoyed it Elena!
HI, do you serve this weekend off the stovetop? Or do you let it cook for a certain length of time? It’s still pretty runny and not thick yet. Thanks!
Hi Katy, you might need to cook it a little longer. It’s a creamy version. It will thicken a little as it cools, but you might need to cook it another 5 to 10 minutes if it is still too runny. If you prefer a “chunkier” rice pudding, then you would need to use less liquid. I hope that helps!