Vegan Creamy Rice Pudding

Image of Paola van der Hulst
Rated 4.5 based on 2 customer reviews
Vegan Creamy Rice Pudding
Vegan Creamy Rice Pudding
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  • 2 cups water
  • 1 cup white rice, rinsed
  • 1 cinnamon stick
  • 1 teaspoon orange zest
  • 1 pinch salt
  • 1 (12 ounce) can coconut milk
  • 1 cup water
  • ⅔ cup agave nectar, or more to taste
  • 2 teaspoons vanilla extract
  • ¼ cup raisins
  • ¼ teaspoon ground cinnamon, or to taste


  1. Stir 2 cups water, rice, cinnamon stick, orange zest, and salt together in a large saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until the water has been absorbed, 15 to 20 minutes.
  2. Mix coconut milk, 1 cup water, and agave nectar together in a bowl; pour over the cooked rice and stir. Increase heat to medium. Cook the rice, stirring frequently, until the liquid thickens, about 5 minutes. Stir vanilla extract into the rice; Top with raisins and ground cinnamon to serve.
Mealthy tip:

Rice pudding is delicious even without truck-loads of sugar, so give it a shot with just 2/3 cup of agave nectar to reduce your sugar intake. Try evaporated cane juice in place of agave nectar, if you prefer.


4.5out of 5 Stars

(2 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

This rice pudding was extra creamy! I used honey instead of agave nectar, and it was really sweet and delicious. It was very much like traditional rice pudding. I'll definitely make again.

Image of Jen the Mighty

Jen the Mighty says:

I'm pretty skeptical when it comes to vegan puddings, but the coconut milk in this one really works nicely! I topped with cinnamon but left the raisins out this time around. Very good!