Vegan Baked Rice Pudding

There’s something undeniably comforting about rice pudding. For me, it brings back memories of chilly winter afternoons, bundled up in knit sweaters, with the sweet aroma of cinnamon and vanilla wafting through the kitchen. This vegan baked rice pudding takes that comfort to the next level, transforming a humble dish into a creamy, golden-topped delight that feels both nostalgic and nourishing.

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Historically, rice pudding has found its way into cuisines around the world—each culture putting its own spin on the dish. From the saffron-infused kheer in India to the classic Scandinavian risgrynsgröt served at Christmas, rice pudding is a universal comfort food. This plant-based version pays homage to those traditions while offering a modern, dairy-free twist perfect for any time of year.

Whether you’re making it as a warm dessert for guests or a quiet breakfast treat on a Sunday morning, this vegan baked rice pudding is all about slowing down, savoring, and staying cozy.

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Why You’ll Love This Recipe:

  • Creamy, rich, and naturally sweet.
  • Baked to perfection with a lightly caramelized crust.
  • Completely dairy-free and egg-free.
  • Simple ingredients, easy to prepare.
  • A warm, nostalgic dessert that’s also great for breakfast.

INGREDIENTS YOU’LL NEED:

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  • 120 g (2/3 cup) white rice
  • 1 liter (4 cups) plant-based milk (oat, soy, almond, etc.)
  • 2 tablespoons maple syrup or agave syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • Zest of 1 lemon (optional)
  • Pinch of salt
  • 1 tablespoon cornstarch (optional, for thicker texture)
  • Raisins or chopped dates (optional, for natural sweetness)

HOW TO MAKE VEGAN BAKED RICE PUDDING:

Baking rice pudding instead of simmering it on the stove changes the game completely. The oven does most of the work, and the result is a beautifully thickened, gently caramelized top that adds depth and texture.

STEP-BY-STEP INSTRUCTIONS:

  1. Preheat the oven to 180°C (350°F). Lightly grease a medium baking dish to prevent sticking.
  2. Parboil the rice: In a pot, bring a small amount of water to a boil. Add the rice and cook for about 5 minutes, then drain. This helps soften the rice so it bakes evenly.
  3. Mix the pudding base: In a large bowl, combine the plant-based milk, maple syrup, vanilla extract, cinnamon, lemon zest, salt, and cornstarch if using. Stir until smooth.
  4. Add rice and fruit: Fold in the pre-cooked rice and any dried fruit you’re using, like raisins or dates.
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  1. Pour into baking dish: Transfer the mixture to your prepared dish, spreading it evenly.
  2. Bake uncovered for about 60 to 75 minutes. Stir gently every 20 minutes to prevent the top from drying too quickly. The pudding is ready when most of the liquid is absorbed and the top is golden with a light crust.
  3. Cool and serve: Let it sit for 10–15 minutes to set. Serve warm or chilled, plain or with a splash of extra plant milk.

HELPFUL TIPS:

  • For a sweeter pudding, add more maple syrup or a mashed banana before baking.
  • Stir gently during baking to prevent a thick skin forming too early.
  • Love texture? Top with chopped nuts or coconut flakes during the last 10 minutes of baking.
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DETAILS:

  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Dessert, Breakfast
  • Method: Baked
  • Cuisine: Global Comfort Food
  • Diet: Vegan, Dairy-Free

NOTES:

This vegan baked rice pudding is incredibly adaptable. Add cardamom for a more exotic flavor or swap in brown rice for a nuttier, chewier version. Refrigerate leftovers and enjoy it cold—it thickens beautifully overnight.

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NUTRITIONAL INFORMATION: (Approximate per serving)

  • Calories: 210
  • Carbohydrates: 38g
  • Protein: 4g
  • Fat: 4g
  • Fiber: 2g
  • Sugar: 7g

FREQUENTLY ASKED QUESTIONS:

How to make vegan rice pudding?
To make vegan rice pudding, simmer rice with your favorite plant-based milk—like almond, oat, or coconut milk—until thick and creamy. Sweeten with maple syrup or another natural sweetener, and flavor with vanilla, cinnamon, or nutmeg. Stir occasionally and cook until the rice is tender and the texture is rich and pudding-like.

Is brown rice pudding vegan?
Yes, brown rice pudding can be vegan when made with plant-based milk and natural sweeteners like maple syrup or agave. It’s a wholesome, fiber-rich alternative to traditional rice pudding, and often includes spices like cinnamon and raisins for added flavor. It’s perfect as a breakfast or dessert.

Is baked rice pudding dairy free?
Baked rice pudding can easily be made dairy-free by using plant-based milk such as almond, coconut, oat, or soy milk. This swap still delivers a creamy, comforting texture without the need for cow’s milk, making it suitable for vegans and those with lactose intolerance.

Is baked rice pudding gluten-free?
Yes, baked rice pudding is naturally gluten-free when made with plain rice and gluten-free ingredients. It’s a great option for those avoiding gluten, especially when prepared with plant-based milk and simple seasonings like cinnamon or vanilla. Always double-check labels on added ingredients to ensure they’re certified gluten-free.

STORAGE INSTRUCTIONS:

Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of plant milk and warm in the microwave or oven until creamy again.

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Related Recipes:

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CONCLUSION:

Vegan baked rice pudding is more than just a dessert—it’s a warm hug in a bowl. It’s perfect for cozy evenings, weekend brunches, or anytime you crave something soft, sweet, and satisfying. With its creamy base, spiced aroma, and golden finish, this dish is bound to become a go-to favorite in your kitchen. Bake it once, and you’ll understand the magic.

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Vegan Baked Rice Pudding


  • Author: Diane M

Description

There’s something undeniably comforting about rice pudding. For me, it brings back memories of chilly winter afternoons, bundled up in knit sweaters, with the sweet aroma of cinnamon and vanilla wafting through the kitchen. This vegan baked rice pudding takes that comfort to the next level, transforming a humble dish into a creamy, golden-topped delight that feels both nostalgic and nourishing.

Historically, rice pudding has found its way into cuisines around the world—each culture putting its own spin on the dish. From the saffron-infused kheer in India to the classic Scandinavian risgrynsgröt served at Christmas, rice pudding is a universal comfort food. This plant-based version pays homage to those traditions while offering a modern, dairy-free twist perfect for any time of year.

 

Whether you’re making it as a warm dessert for guests or a quiet breakfast treat on a Sunday morning, this vegan baked rice pudding is all about slowing down, savoring, and staying cozy.


Ingredients

Scale

120 g (2/3 cup) white rice

1 liter (4 cups) plant-based milk (oat, soy, almond, etc.)

2 tablespoons maple syrup or agave syrup

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

Zest of 1 lemon (optional)

Pinch of salt

1 tablespoon cornstarch (optional, for thicker texture)

Raisins or chopped dates (optional, for natural sweetness)


Instructions

  • Preheat the oven to 180°C (350°F). Lightly grease a medium baking dish to prevent sticking.

  • Parboil the rice: In a pot, bring a small amount of water to a boil. Add the rice and cook for about 5 minutes, then drain. This helps soften the rice so it bakes evenly.

  • Mix the pudding base: In a large bowl, combine the plant-based milk, maple syrup, vanilla extract, cinnamon, lemon zest, salt, and cornstarch if using. Stir until smooth.

  • Add rice and fruit: Fold in the pre-cooked rice and any dried fruit you’re using, like raisins or dates.

  • Pour into baking dish: Transfer the mixture to your prepared dish, spreading it evenly.

  • Bake uncovered for about 60 to 75 minutes. Stir gently every 20 minutes to prevent the top from drying too quickly. The pudding is ready when most of the liquid is absorbed and the top is golden with a light crust.

 

  • Cool and serve: Let it sit for 10–15 minutes to set. Serve warm or chilled, plain or with a splash of extra plant milk.

Notes

This vegan baked rice pudding is incredibly adaptable. Add cardamom for a more exotic flavor or swap in brown rice for a nuttier, chewier version. Refrigerate leftovers and enjoy it cold—it thickens beautifully overnight.

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