Vegan Rice Pudding

Vegan Rice Pudding

Servings 8


  • 1 cup long grain brown rice
  • ¼ teaspoon salt
  • 4 cups dairy-free milk
  • 2 cinnamon sticks
  • Zest from 1 lemon
  • ½ cup coconut cream
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • Ground cinnamon to taste


  • Boil 2 cups water in a medium sauce pan. Stir in rice and salt; bring to boil again.
  • Reduce heat to low. Cook covered, until water is absorbed and rice is soft, about 20 minutes.
  • Stir in dairy-free milk, cinnamon sticks, and lemon zest and increase heat. Cook for another 25 minutes, stirring occasionally to prevent sticking. Add coconut cream, sugar, and vanilla and cook for 5 more minutes.
  • Serve warm or chilled, sprinkled with cinnamon.
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