Vegan Stovetop Rice Pudding made with Cooked Rice

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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.

Vegan Stovetop Rice Pudding Recipe - easy, classic, gluten-free, egg-free, nut-free, soy-free, and dairy-free

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.

5.0 from 1 reviews
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:
Serves: 4 servings
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Remove from the heat and stir in the vanilla, cinnamon, and raisins or cherries.

Key Pantry Ingredients: Stovetop Rice Pudding

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About Author

Alisa is the founder of GoDairyFree.org, 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.

6 Comments

  1. 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!

  2. 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!

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