This vegan rice pudding is luxuriously creamy, gently sweet, and delicious served hot or chilled. For a bright contrast, top it with the spiced orange compote—its citrusy freshness pairs beautifully with the rich pudding.
Originally published July 7, 2022. Updated with clarifications and tips on August 18, 2023.
Recipe Highlights
Rice pudding evokes warm memories for many. This plant-based version preserves the comforting flavor and texture while remaining simple and approachable. Key reasons you’ll enjoy it:
- Creamy, satisfying texture. Evaporated oat milk creates a silky, indulgent pudding that still feels classic.
- Warm, familiar flavors. Cinnamon and vanilla give the pudding its comforting, nostalgic character.
- Fruity contrast. Instead of the usual raisins, a spiced citrus compote adds brightness and balances the richness.
- Minimal ingredients. The pudding uses just eight ingredients, and the compote only seven—easy to make with pantry staples.
Key Ingredients
Rice: Short-grain rice is ideal—arborio or sushi rice gives the best creamy result.
Evaporated oat milk: This concentrated plant milk yields an exceptionally creamy texture. If you prefer, evaporated coconut or canned coconut milk are fine substitutes; expect a mild coconut note.
Vanilla bean: Use the seeds for the most aromatic vanilla flavor. If needed, substitute with 2 teaspoons vanilla extract or vanilla paste.
Cinnamon stick: A stick provides a gentle, rounded cinnamon flavor. If you don’t have one, 1/4 to 1/2 teaspoon ground cinnamon works.
Vegan butter: A tablespoon of vegan butter enriches the pudding and gives it a silky mouthfeel.
Orange peel: A strip of orange peel adds a subtle citrus lift that complements the compote.
Recipe Pro-Tips
Rinse the rice first. Rinsing removes excess surface starch and helps the pudding become creamy rather than gluey. Swirl the rice in water and drain a few times until the water runs clearer.
Stir periodically. While simmering, stir every few minutes to prevent sticking and to ensure even cooking.
Remove from heat before it becomes too thick. Rice pudding continues to thicken as it cools. After simmering, transfer the pudding to a heatproof bowl so it stops cooking in the pot and reaches the right consistency.
Press plastic wrap to the surface when chilling. When refrigerating the pudding, press plastic wrap directly onto the surface to prevent a skin from forming.
Vegan Rice Pudding
Ingredients
Rice pudding ingredients
- ½ cup white rice
- 1 cup water
- 2 cans evaporated oat milk
- ¼ cup granulated sugar
- ¼ teaspoon fine salt
- 1 tablespoon vegan butter
- 1 cinnamon stick
- 1 vanilla bean (seeds only)
- 1 strip orange peel
Orange compote ingredients
- 3 oranges
- 1 grapefruit
- 1 tablespoon granulated sugar
- ½ cup water
- 1 tablespoon agave syrup or maple syrup
- 1 cinnamon stick
- 1 vanilla bean pod (leftover from the pudding)
Instructions
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Add the rice and water to a pot and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes.
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Stir in the evaporated oat milk, sugar, vegan butter, salt, orange peel, cinnamon stick, and the scraped vanilla seeds. Heat the mixture over medium-high until it comes to a gentle boil.
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Once boiling, lower the heat to a gentle simmer and cook for about 30 minutes, stirring frequently so the rice doesn’t stick and the pudding thickens evenly.
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Remove the pot from the heat and transfer the pudding into a heatproof bowl to stop the cooking. Let it cool slightly.
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If serving chilled, press plastic wrap directly onto the surface and refrigerate for about 1 hour.
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While the pudding cools, prepare the orange compote. Segment the oranges and grapefruit and place the segments in a heatproof bowl.
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In a small pot, combine the sugar, water, syrup (agave or maple), any citrus juices from segmenting, the cinnamon stick, and the leftover vanilla pod. Bring to a boil over medium-high heat.
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Reduce heat and simmer for about 10 minutes. Pour the syrup over the citrus segments and let the compote cool completely.
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Spoon the compote over individual servings of rice pudding and enjoy.
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Nutrition
| Calories: 347kcal
| Carbohydrates: 64g
| Protein: 4g
| Fat: 10g
Storage Directions
Storing: Keep the pudding in an airtight container in the refrigerator for up to 3 days.
Freezing: Cool freshly made pudding to room temperature, portion into thick freezer bags, remove as much air as possible, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Frequently Asked Questions
Traditional rice pudding often contains milk or cream. To make it dairy-free, substitute plant-based milks (such as evaporated oat milk) and vegan butter. For a fully vegan pudding, avoid any egg yolks as well.
Rice provides carbohydrates for energy and is generally low in saturated fat and sodium. The citrus compote adds vitamin C and other nutrients. For more fiber and protein variety, alternate between refined and whole grains in your diet.
The cinnamon, vanilla, and orange flavors dominate in this recipe, so the oat milk’s flavor is not noticeable.
Yes. This recipe is gluten-free when made with the listed ingredients. Confirm that any packaged items you use are labeled gluten-free if you have a sensitivity.
Short-grain rice—such as arborio, pudding rice, or sushi rice—yields the creamiest pudding. If only long-grain rice is available, it will still work.
Yes. Skip the initial rice-and-water step and add cooked rice directly to the oat milk mixture, then simmer until the desired consistency is reached.
More No-Bake Vegan Dessert Recipes
If you enjoy no-bake treats, try other simple vegan desserts like no-bake blueberry cheesecake bites, blueberry overnight oats for breakfast, or refreshing mango sorbet when mangoes are in season.