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rice pudding in a glass bowl placed on a tile with 2 spoons.

Vegan Rice Pudding

Rich, creamy, gluten-free and vegan rice pudding made with just 4 ingredients is an incredibly delicious dessert perfect to enjoy either warm or chilled.
5 from 2 votes
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Course: Dessert
Cuisine: International
Diet: Gluten Free, Vegan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5
Calories: 567kcal
Author: Geetha



1 cup = 250ml ; 1 Tablespoon = 15ml ; 1 teaspoon = 5ml

  • 3 cups Full Fat Coconut Milk
  • 1 cup (or) 225 gms Rice
  • ¾ cup (or) 140 gms Brown Sugar adjust to taste
  • 1 Teaspoon Crushed Cardamom


  • Wash the rice 2-3 times under cold running water to remove any dirt and debris if present.
    1 cup (or) 225 gms Rice
  • Soak the washed rice in the water for 15 minutes. 
  • After 15 minutes, drain the water and keep the rice aside. 
  • In a deep-bottomed saucepan, combine coconut milk and rice. 
    3 cups Full Fat Coconut Milk, 1 cup (or) 225 gms Rice
  • Bring it to boil on medium-high heat, stirring regularly. 
  • Once the mixture comes to a boil, mix in brown sugar and continue cooking for 12-15 minutes or until the rice is completely cooked and the coconut milk is almost absorbed. 
    ¾ cup (or) 140 gms Brown Sugar
  • Stir in the crushed cardamom and switch the heat off. 
    1 Teaspoon Crushed Cardamom
  • Enjoy hot pudding with the topping of your choice or store it in the fridge in a clean airtight container until ready to eat.


Soaking rice helps reduce the cooking time. 
Keep stirring while cooking to prevent the rice from sticking to the base of the pan.
Cook until ¾ of the milk is absorbed or you'll end up with a gloppy pudding. Do not worry if pudding looks like a thick soup, it thickens as it cools.
If your pudding is too thick for your liking, stir in a little more milk just before serving to loosen up.
Cooking time may vary depending on the type of rice and the burner you use.
If the coconut milk is almost absorbed but the rice is not yet well cooked, then add more milk and continue cooking until the rice is completely cooked and milk is absorbed.


Calories: 567kcal | Carbohydrates: 68g | Protein: 6g | Fat: 32g | Saturated Fat: 28g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 30mg | Potassium: 423mg | Fiber: 1g | Sugar: 27g | Vitamin C: 2mg | Calcium: 64mg | Iron: 6mg
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