Vegan Rice Pudding

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This vegan rice pudding with cinnamon and stewed berries is simply the perfect feel-good dessert for the whole family. It’s so incredibly creamy, soft, and super easy to make.

a blue bowl with vegan rice pudding and berries on a marble countertop

Why This Recipe Works

I’ve always enjoyed eating rice pudding. And it’s so easy to make. You need only 2 minutes of active preparation time!

I love to use my Thermomix or Instant Pot to make super creamy rice pudding. All you have to do is pour the milk and rice into the Thermomix or Instant Pot and it does all the work for you. 30-45 minutes later you have super creamy rice pudding.

I just love that you don’t have to worry about anything when using these kitchen devices. But of course you could also make it on the stovetop.

I sweetened the rice pudding with maple syrup. But if you like, you can also use normal sugar

I used oat milk instead of cow’s milk. The recipe also works well with almond milk. We prefer to eat this rice pudding with warm berries and a little cinnamon. I also love to serve it with homemade chia jam. 

It’s super soft, creamy, slightly sticky, and just so delicious! We just love eating it in the colder months.

What Goes Into This Recipe 

the ingredients that go into this recipe on a marble countertop

  • Rice – you need medium-grain white rice. Don’t use brown rice for this recipe or any other kind of rice. 
  • Milk – I used oat milk. You can also replace the oat milk with almond milk. I don’t really like using rice milk because it is very thin and the rice pudding doesn’t turn out as creamy.
  • Maple Syrup – you can also replace it with brown sugar. 
  • Salt – a pinch of salt enhances the flavor. 
  • Cinnamon
  • Frozen Berries – I cooked about 2 cups of frozen berries (raspberries, cherries, and blueberries) on the stovetop and then added 2 teaspoons of chia seeds to thicken. 

How To Make This Recipe

I included three different ways to make this dairy-free rice pudding for you. 

ingredients for vegan rice pudding in a thermomix mixing bowl

Stovetop: 

  • Place all ingredients in a pot on the stovetop. Bring to a boil. 
  • Then lower the heat and let it simmer for 30 minutes. Stir occasionaly so the rice doesn’t stick to the bottom. 
  • Remove from the heat and allow to rest for 15 minutes. Sprinkle with cinnamon and serve with stewed or fresh berries. 

Instant Pot: 

  • Place all ingredients in the instant pot. Give it a good stir. Then press MANUAL (pressure cooking) and adjust the time to 10 minutes. Let the pressure release naturally. 
  • Open the lid and allow to rest for 15 minutes. Sprinkle with cinnamon and serve with stewed or fresh berries. 

Thermomix: 

  • Place all ingredients in the mixing bowl and heat without measuring cup for 45 minutes/90°C/reverse mode/speed 1. 
  • Allow to rest for 15 minutes. Sprinkle with cinnamon and serve with stewed or fresh berries. 

creamy rice pudding in a thermomix mixing bowl

Recipe Notes

  • I usually cook my rice pudding for around 25-30 minutes on the stovetop. However, I noticed that depending on the rice the cooking time varies.
  • If you want to be on the safe side, check after 20 minutes whether the rice is tender and creamy. If it is still firm to the bite, extend the cooking time a little.
  • This recipe serves at least 8 people. It’s super filling and comforting. 

Variations

The rice pudding is also delicious with:

  • applesauce and cinnamon
  • fresh mango and coconut flakes
  • fresh strawberries or raspberries
  • pear or plum puree
  • pumpkin spice or apple pie seasoning and applesauce 

two bowls with rice pudding, cinnamon, and berries on a marble countertop

Frequently Asked Questions:

How Long Does the Vegan Rice Pudding Last?

In an airtight container, rice pudding can be kept in the refrigerator for 2-3 days.

Which Kind of Rice Do You Use for Rice Pudding?

Round grain rice varieties are particularly suitable because the grain is particularly large and can soak up so much milk. This will make the rice pudding nice and creamy. 

I recommend using medium-grain white rice for rice pudding. It also works with arborio rice.

In the UK you can find pudding rice, which is perfect for rice pudding.

More Delicious Recipes

  • Vegan Chocolate Mousse 
  • Vegan Yogurt 
  • The Best Vegan Chocolate Cake 
  • Vegan Cookie Dough
  • Vegan Crepes

I Love To Hear From You!

I hope you like this vegan rice pudding as much as we do around here.

If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!

You like my recipes and want to see more? Then follow me on FacebookInstagram, or Pinterest

Sina

a blue bowl with vegan rice pudding and berries on a marble countertop

Print

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Course Dessert
Cuisine American
Diet Vegan
Prep Time 1 minute
Cook Time 30 minutes
Servings 8 servings
Calories 201kcal
Author Sina

Ingredients

For the Rice Pudding:

  • 4 cups oat or almond milk
  • 1 cup medium-grain white rice
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon

For the Stewed Berries:

  • 2 cups frozen berries
  • 2 teaspoons chia seeds

Instructions

Stovetop Instructions:

  • Place all ingredients in a pot on the stovetop. Bring to a boil. Then lower the heat and let it simmer for 25-30 minutes.
  • Stir occasionaly so the rice doesn't stick to the bottom. Remove from the heat and allow to rest for 15 minutes.
  • Sprinkle with cinnamon and serve with stewed or fresh berries. 

Instant Pot Instructions:

  • Place all ingredients in the instant pot. Give it a good stir. Then press MANUAL (pressure cooking) and adjust the time to 10 minutes.
  • Let the pressure release naturally. Open the lid and allow to rest for 15 minutes.
  • Sprinkle with cinnamon and serve with stewed or fresh berries. 

Thermomix Instructions:

  • Place all ingredients in the mixing bowl and heat without measuring cup for 45 minutes/90°C/reverse mode/speed 1. 
  • Allow to rest for 15 minutes.
  • Sprinkle with cinnamon and serve with stewed or fresh berries. 

Stewed Berries:

  • Place the frozen berries in a small saucepan on medium-low heat. Stir occasionally.
  • When the berries are heated through and begin to break down and bubble, add the chia seeds and stir well. Remove from the heat and let it cool for 5 minutes (it will thicken considerably).

Notes

  • I usually cook my rice pudding for around 25-30 minutes on the stovetop. However, I noticed that depending on the rice the cooking time varies.
  • If you want to be on the safe side, check after 20 minutes whether the rice is tender and creamy. If it is still firm to the bite, extend the cooking time a little.
  • This recipe serves at least 8 people. It’s super filling and comforting. 

Nutrition

Calories: 201kcal | Carbohydrates: 42g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 59mg | Potassium: 134mg | Fiber: 3g | Sugar: 19g | Vitamin A: 265IU | Vitamin C: 1mg | Calcium: 202mg | Iron: 1mg

The post Vegan Rice Pudding appeared first on Vegan Heaven.





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