There are few desserts as universally comforting as a warm bowl of rice pudding. This recipe delivers that classic, soul-soothing creaminess you crave, but is completely plant-based! The secret lies in using short-grain rice, like Italian Arborio, which softens beautifully to create a rich, velvety texture that other rice varieties just can’t match. It’s wonderfully simple to make and fills your home with the warm aroma of cinnamon and vanilla. Perfect as a cozy dessert, and trust me, the leftovers make for an incredible breakfast the next day!
Ingredients
• Makes 4 cups / 1 L
• 2 cups / 500 mL water
• 1 cup / 250 mL arborio rice or short-grain brown rice
• 2 cups / 500 mL non-dairy milk
• 1/2 cup / 125 mL raisins or chopped dates
• 1/4 cup / 60 mL maple syrup
• 1 teaspoon / 5 mL vanilla extract
• 1/2 teaspoon / 2 mL cinnamon
• 1 pinch ground cloves or nutmeg
Instructions
1. Preheat the oven to 350°F / 180°C.
2. Place the water and rice in a medium saucepan and bring to a boil.
3. Lower the heat, cover, and simmer until all the water has been absorbed—about 15 minutes for white rice or 45 minutes for brown rice.
4. Transfer the cooked rice to a baking pan. Add the non-dairy milk, raisins, maple syrup, vanilla, cinnamon, and cloves. Stir well to combine.
5. Bake for about 30 minutes, or until the pudding is creamy and all the liquid has been absorbed.
Nutritional Information
• Per cup (250 mL): calories: 335, protein: 5 g, fat: 2 g, carbohydrate: 77 g (29 g from sugar), dietary fibre: 3 g, calcium: 133 mg, iron: 2 mg, magnesium: 25 mg, phosphorus: 117 mg, potassium: 323 mg, sodium: 88 mg, zinc: 2 mg, thiamin: 0.3 mg, riboflavin: 0.1 mg, niacin: 3 mg, vitamin B 6: 0.1 mg, folate: 206 mcg, pantothenic acid: 0.7 mg, vitamin B 12: 0 mcg, vitamin A: 0 mcg, vitamin C: 1 mg, vitamin E: 5 mg, omega-6 fatty acids: 0.1 g, omega-3 fatty acids: 0 g
• Percentage of calories from protein 6%, fat 5%, carbohydrate 89%
• Note: Analysis was done using fortified almond milk.
Pro Tips
• The secret to a truly creamy texture is using short-grain rice. Italian Arborio is ideal, as its high starch content creates that signature velvety consistency.
• For a stovetop version, cook the entire mixture (after initially cooking the rice in water) in the top of a double boiler over simmering water for 20-30 minutes until thick and creamy.
• Customize your pudding with toppings! A sprinkle of cinnamon, a dollop of vegan Cashew Cream, or a festive Holiday Pie Topping works beautifully.
• Don’t discard leftovers! This rice pudding is delicious served cold or gently reheated for a quick and satisfying breakfast.
FAQ
Q: What is the best non-dairy milk for this vegetarian rice pudding
A: For the richest and creamiest texture, a full-fat plant-based milk like canned coconut milk, cashew milk, or oat milk is ideal. However, fortified almond milk or soy milk also work wonderfully for a slightly lighter, yet still delicious, result.
Q: Can I make this rice pudding with a different sweetener
A: Yes, you can easily substitute the maple syrup. Other great vegetarian options include agave nectar, date paste, or coconut sugar. If using a granulated sugar, you may want to add it with the milk to ensure it fully dissolves during baking.
Q: How can I add more protein to this plant-based dessert
A: To boost the protein, use a high-protein non-dairy milk like soy milk or pea milk. You can also top the finished pudding with protein-rich nuts and seeds, such as chopped almonds, walnuts, or hemp hearts, for added texture and nutrition.
Q: How should I store leftover vegetarian rice pudding
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. The pudding will thicken as it chills. Enjoy it cold, or reheat it gently on the stovetop or in the microwave, adding a splash of non-dairy milk to restore its creamy consistency.
