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Vegan Rice Pudding

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Easy stove top rice pudding recipe made with risotto rice, rice milk and coconut milk to keep it vegan. This is the most creamy dairy free rice pudding that doesn't taste like coconut. Enjoy hot or cold.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2
Author: Eloïse Jennes


  • 100 g Arborio risotto rice*
  • 350 ml rice drink**
  • 1 can full-fat coconut milk (with 60% coconut)
  • 1-2 tablespoon maple syrup
  • ½ teaspoon vanilla extract
  • 1 pinch of salt


  • 1-2 teaspoon ground cinnamon


  • Open a can of full fat coconut milk (don't shake it). Scoop out the hardened coconut cream sitting on top with a teaspoon. Use a scale to weigh 100 g of the coconut cream and add it to a saucepan***
  • Add the risotto rice, rice milk (or other plant-based milk) and maple syrup to the saucepan and bring to a boil.
  • Once it starts bubbling, reduce to low heat and simmer 20 minutes. It will thicken when cooling down.
  • Add the vanilla extra and a pinch of salt. Optionally add cinnamon. Enjoy hot or cold.


*If you don't have Arborio risotto rice on hand, you can use long-grain rice or Carnaroli risotto rice. Note that these two varieties might take longer to cook. Sushi rice might work great as well. However, I have not tested any of these alternative options.
**I like to use rice milk because of its neutral and slightly sweet flavor. However, you can totally replace rice milk with another plant-based drink, such as soy, almond or gluten free oat milk. If you use a vanilla flavored drink you might have to reduce the amount of maple syrup you add, since flavored drinks are usually sweeter.
***Save the coconut water and cream for smoothies, vegetable curries or soups. Store it in the fridge in an air-tight container for up to 2 days or freeze it in ice cube trays and keep them in the freezer.
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