Vegan Rice Pudding


It’s taken dating Josh over seven years before I finally discovered his favorite dessert.  Yes your read that right, over seven years!  There is really no reason for this other than he never shared this information with me.  Overall he’s easy going when it comes to food, enjoying whatever I make for him.  For his birthday treats and such I tend to keep it interesting changing it up year to year.  Tiramisu, banana cake, cinnamon cupcakes, apple pudding cake, lemon square pie, and cinnamon rolls are a few that come to mind.  I always prepare something new.  So this year as we celebrate Josh’s second Father’s Day I figured what better time to make his favorite dessert.

Even though I also love rice pudding I have never made it.  Versions that include dairy tend to sit too heavy in my stomach and I’ve never really thought to make a vegan version at home.  There are a few restaurants in town that offer vegan rice pudding and we have enjoyed them numerous times.  I didn’t follow a recipe or put any research in to this.  Instead I used what we had at home and threw it all in a pot cooking it until the rice was tender and the liquid mostly absorbed.  My ingredients included arborio rice, coconut milk, a cinnamon stick, fresh orange rind, Madagascar vanilla, and brown sugar.  Since coconut milk tends to be rich I used one can and for the rest of the liquid I used water.

The end result was delicious.  The rice had a nice chewy texture.  The flavors of the cinnamon, orange, and vanilla all came through.  And the brown sugar added a touch of sweetness without being too sweet.  I highly recommend using a can of coconut milk along with water.  The flavor was rich but definitely not too rich.  This is an easy dessert I will definitely make again.  Definitely a winner for any pot luck addition too!


Vegan Rice Pudding

  • 1 cup arborio rice
  • 1 can full fat coconut milk
  • 1 1/2 cans water, using coconut milk can
  • dash salt
  • 1/2 teaspoon Madagascar vanilla (next time I might use a little more)
  • 3 slices orange rind, sliced carefully to avoid getting any white
  • 1 cinnamon stick
  • 1/3 cup brown sugar
  1. In a heavy pot add all ingredients.  Over medium high heat bring mixture to a boil.  Reduce heat to a low simmer and cook 30-40 minutes until most of the liquid has been absorbed, stirring often.  The mixture will thicken as it chills so there is no need to cook until all the liquid has been absorbed.  Of course if you plan to serve it hot go ahead an cook until desired consistency has been reached.
  2. Place in a glass container and refrigerate until chilled.


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