Creamy Vegan Rice Pudding

The creaminess in this rice pudding comes from two things: Arborio rice, which releases starch as it cooks and thickens the pudding from the inside out, and full-fat canned coconut milk, which provides the richness that dairy would normally contribute. No eggs, no cream, no butter. Just slow stirring and the right rice.

The stirring is not optional. 45 minutes of nearly constant stirring sounds like a lot, and it is — this is a recipe you make while you’re in the kitchen doing other things with half your attention. But it’s the friction against the pan that coaxes the starch out of the Arborio and builds the pudding’s body. Stir less and you get rice in thin milk. Stir consistently and you get something genuinely creamy.

Cook time: 45 minutes  ·  Serves 4  ·  Vegan · Dairy-free

What You Need

• ½ cup (95g) Arborio rice — not long-grain, not jasmine, not basmati. Arborio specifically
• ¼ to ⅓ cup granulated sugar — start with ¼ cup and taste as you go
• ⅛ teaspoon kosher salt
• 1 cup (240ml) full-fat canned coconut milk — shake the can before opening; the fat separates and you want all of it
• 2½ cups (600ml) unsweetened almond milk
• 1 cinnamon stick
• 1 teaspoon vanilla bean paste or vanilla extract — added at the very end

this now & bake later ❤️

Why Arborio

Arborio is a short-grain rice with high starch content — the same rice used in risotto for the same reason. As it cooks in liquid and gets stirred, it releases starch that thickens the surrounding liquid into something creamy and cohesive. Long-grain rice doesn’t do this. It stays separate and you end up with rice in thin milk rather than rice pudding.

How to Make It

Combine the Arborio rice, sugar, and salt in a large saucepan. Add the coconut milk and almond milk and stir to combine. Tuck in the cinnamon stick. Set over medium or medium-low heat.

Stir. Keep stirring. Cook for about 45 minutes, stirring nearly constantly. Run the spoon along the bottom of the pan as you go to prevent scorching. At the 45-minute mark the pudding should be thickened and creamy with rice that’s tender but not falling apart. It should still look slightly looser than you want — it thickens as it cools.

If the liquid absorbs before the rice is fully tender, add a splash of almond milk and keep cooking. If it looks right but tastes underdone, lower the heat and give it more time.

Remove the cinnamon stick. Stir in the vanilla. Taste and adjust — sugar, salt, or more vanilla as needed.

Warm or Cold

Warm: serve immediately, as is.

Cold: stir in an extra splash of almond milk before refrigerating. The Arborio keeps absorbing liquid as it sets, and what looks slightly loose warm will be noticeably thicker after a few hours in the fridge. That extra milk prevents it from turning stiff and dry.

Keeps refrigerated for 2 to 3 days. Stir well and add more milk before serving leftovers if needed.

Toppings

• Fresh fruit — berries, sliced mango, or banana
• Toasted coconut flakes
• A sprinkle of ground cinnamon
• Drizzle of maple syrup
• Chopped toasted nuts

Make This When You Want a Proper Dessert That Happens to Be Vegan

This pudding doesn’t taste like a compromise. The Arborio and coconut milk together produce something that’s genuinely rich and creamy in the way rice pudding should be — not thin, not watery, not missing something. It just takes time and attention at the stove.

Tell me in the comments what toppings you went with and whether you served it warm or cold. Rate the recipe, save it on Pinterest, and subscribe for more.

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