Creamy Vegan Rice Pudding
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A silky, comforting vegan rice pudding made with coconut milk, aromatic cinnamon, and zesty lime peel. Naturally sweetened and perfectly creamy.
Comfort dessert, dairy-free without tasting like it. Coconut milk turns the pudding rich and velvety, while a fleck of lime peel adds a bright, fresh note that cuts through all that creaminess.
🥄 Ingredients
- 🫗 2 cups coconut milk (plus up to 2 extra cups for adjusting consistency)
- 🫗 1/2 cup rice (soaked in water for 30 minutes, then drained)
- 🫗 2–3 tbsp agave syrup (adjust to sweetness preference)
- 🫗 1 cinnamon stick
- 🫗 1 tbsp vanilla extract
- 🫗 Peel of 1 lime (ensure no white pith is attached)
- 🫗 To garnish: Dried cranberries and cinnamon powder
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Infuse:** In a medium saucepan, combine the coconut milk (start with 2 cups), the cinnamon stick, and the lime peel. Bring to a gentle simmer over medium-low heat.
**Cook Rice:** Add the soaked, drained rice to the pot. Reduce heat to low and cover. Let it simmer gently, stirring occasionally to ensure the rice doesn't stick to the bottom.
**Adjust:** As the rice absorbs the liquid, check the texture. If it becomes too thick before the rice is fully tender, gradually add the extra cups of coconut milk as needed.
**Finish:** Once the rice is soft and the mixture is creamy, remove the cinnamon stick and lime peel. Stir in the agave syrup and vanilla extract.
**Serve:** Serve warm or chilled, topped with a sprinkle of cinnamon powder and a few dried cranberries for texture and tang.
🎥 Video Tutorial
Creamy Vegan Rice Pudding
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
High Heat: Rice pudding must be cooked low and slow. High heat will cause the coconut milk to separate or burn at the bottom of the pan.
- ✕
Rushing: The creaminess comes from the rice starch releasing slowly into the coconut milk. Patience is required—if it seems too liquid, just keep simmering for a few more minutes.
🔄 Variations
Golden Rice Pudding: Add 1/2 teaspoon of turmeric to the milk while it simmers for a beautiful golden color and an antioxidant boost.
Tropical Style: Swap the cinnamon stick for a dash of cardamom and add toasted coconut flakes on top.
🧊 Storage
- 📦
This keeps perfectly in the refrigerator for up to 4 days. It will thicken considerably once chilled; when you want to eat it, just add a splash of plant milk and stir to bring back that creamy consistency.
💡 Chef Tips
The Soaking Step: Do not skip soaking the rice! It significantly reduces the cooking time and ensures the rice grains become tender and creamy rather than chalky.
Lime Pith: Be careful when peeling the lime; only take the bright green skin. If you get the white pith, it will make your pudding taste bitter.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →