This vegan coconut rice pudding is smooth and creamy and makes the perfect warming treat! It’s made with all natural ingredients and is refined sugar-free, so it’s healthy enough to enjoy as a breakfast or dessert!
Is it porridge season yet? I sure think so!
As soon as September rolls around all I can think about is Fall. Even though it’s still warm out, my mind goes straight to pumpkin spice recipes, oatmeal recipes and warming recipes that feel like a hug in a bowl!
So as you can imagine I’m EXTREMELY excited about this vegan coconut rice pudding! It has all those cozy warming vibes but still feels fresh and not too heavy.
Stovetop rice pudding
Before I ever tried rice pudding, I was a little skeptical about it. Rice…in a pudding? It all just seemed a bit odd to me. Then one day I decided to order a rice pudding dish with candied orange peel and cardamom at one of my favourite brunch spots, and I instantly became a fan.
Rice pudding is soft, creamy, and has a really neutral flavour compared to eating oats or some other porridges. This makes it the perfect base to flavour it however you want to!
This rice pudding features cinnamon and cardamom as the star ingredients, and gets a little extra flavour zing from some orange zest. Seriously guys, this is the only rice pudding recipe you’ll ever need.
Rice pudding recipe with no eggs
This vegan coconut rice pudding can be made for breakfast or dessert. It’s pretty much like having an oatmeal or quinoa porridge
The combination of the milk and rice makes a very creamy texture. Therefore you really don’t need the eggs! Also, not having eggs and using coconut milk instead makes this vegan! It’s a win-win in my book!
A few notes on this recipe:
I use Jasmin rice for this vegan coconut rice pudding, but you can use arborio rice, basmati rice or brown rice. All of these options will work well! (If you’re looking for a slightly healthier version, brown rice would be the way to go!)
For this recipe, we’re using cooked rice. I prefer rice pudding that uses cooked rice because it’s a great option to use up any leftover rice you may have! If you making this from scratch, simply cook the rice according to package directions and proceed with the recipe. I usually cook up about one cup of uncooked rice and use some for this rice pudding, and keep the rest on hand to serve up with some savoury dishes.
There are so many rice pudding topping options you can go for! I love adding some fresh berries, hemp seeds and some cinnamon, but any types of fruits, nuts, seeds, chocolate, jams, granola…etc. would be delicious! The possibilities are endless!
This vegan coconut rice pudding is:
- Naturally gluten-free
- Refined sugar-free
- Smooth and creamy!
Store any leftovers in an
- Place the coconut milk and cardamom pods in a small pot on medium-high heat. Let bubble for one minute, then reduce heat to low and let simmer for 10 minutes to infuse the coconut milk with the cardamom.
- Using a spoon, remove the cardamom pods.
- Add the cinnamon, vanilla extract and maple syrup and stir until combined.
- Next, add the rice and let simmer on medium-low heat for 10 minutes until the rice becomes nice and creamy.
- Stir in the orange zest.
- Top the rice pudding with fresh berries, shredded coconut, maple syrup, or any other toppings you like!
Store leftovers in the fridge. You may need to add a bit more liquid when reheating so the rice pudding stays nice and creamy!
Use any type of rice you like for this recipe. White rice or brown rice both work well.
- Serving Size: 1
- Calories: 293
- Sugar: 6g
- Fat: 1.5g
- Saturated Fat: 1g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 5g
Keywords: Vegan rice pudding recipe, rice pudding with cooked rice
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