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


  • 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 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!

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.