This Dairy Free Rice Pudding is creamy, decadent, and delicious. Best of all, it requires only one pot and five ingredients!
Rice pudding is one of my favorite desserts to make. There is something comforting about the smell and watching it simmer- makes me happy.
Plus, this is such a simple recipe, and you only need five ingredients.
Dairy-free rice pudding requires only five ingredients- coconut milk, jasmine rice, vanilla extract, sugar, and salt. Be sure to use regular or reduced fat canned coconut milk- the kind sold in the cartons is diluted. Opt for reduced fat if you want to save on fat and calories. Go for full fat if you want a more decadent, rich pudding- my husband's favorite!
Sweetener of choice
You can play around with the sweetener, depending on your taste. The recipe calls for a half cup of granulated sugar, maple syrup, or honey. Use stevia for a sugar-free version. I sometimes use half sugar and half stevia, as I find that too much stevia can taste bitter.
This is one of the easiest desserts you'll ever make. You add everything to a pot and bring it to a slight boil, then reduce and let simmer. SO EASY! I've seen other recipes requiring many steps, but I like to keep things simple when possible.
How to serve rice pudding
You can serve easy vegan rice pudding warm or cold. My favorite way to serve it is cold with fresh diced mango and mint. It's also really delicious warm, with cinnamon and nutmeg. You can't go wrong with this pudding!
Want more healthy pudding recipes?
- Try this recipe for skinny vegan chocolate pudding. It's so delicious and made with a secret healthy ingredient.
- Or this Chocolate Chia Oat Pudding. It's healthy enough to have for breakfast!
- Silken tofu pudding is one of my favorites, and it's protein-rich.
Please let me know how you like the dairy-free rice pudding in the comments! I love to hear from you and your star ratings encourage others to give the recipe a try.
Dairy Free Rice Pudding
- Add all ingredients to a pot (with a lid) and give it a stir.
- Heat over medium-high until mixture barely begins to boil.
- Reduce heat to low and cover.
- Cook over low for around 50 minutes, stirring once or twice. It's ready when it thickens and has a pudding-like consistency.
- Remove from heat and stir in vanilla.
- Serve your pudding warm or refrigerate it for cold pudding. Top with fresh mango and mint if desired.
- Sugar of choice- You can use maple syrup, honey, or regular granulated sugar. Use Stevia for a lightened-up version. I use stevia in place of half the sugar, as I find too much stevia can be bitter.
- Coconut milk- Be sure to use regular or reduced fat canned coconut milk- the kind sold in the cartons is diluted. Opt for reduced fat if you want to save on fat and calories. Go for full fat if you want a more decadent, rich pudding.
- Cinnamon and nutmeg are great add-ins.
- Store your prepared pudding in the refrigerator for up to 5 days.
- Nutrition facts are based on using a 50/50 blend of regular granulated sugar and stevia.