Rice Pudding

This Creamy Coconut Milk Rice Pudding Recipe (Arroz Con Leche) is flavored with cinnamon and vanilla, made with just 7 ingredients, is super easy to prepare and offers the same classic creamy comfort from your childhood – but 100% egg and dairy-free!

Get ready to make the best rice pudding you’ve ever tried. This Arroz Con Leche Style Creamy Rice Pudding is a fairly classic version of this nostalgic dessert. It’s lightly flavored with cinnamon and vanilla, sweet (sugar-free versions included), and super creamy, thanks to canned coconut milk!

Better yet, it’s made entirely with ingredients you probably have in your pantry, is easily customizable with endless flavor variations, and requires just one pot and 35 minutes. Enjoy it warm (enjoy it with Mug of hot chocolate), or enjoy it cold for a sweet, creamy, refreshing, horchata-like treat!

What is rice pudding?

Surprisingly, rice pudding is a pudding made from rice. Uncooked or leftover rice is mixed with water or milk/cream, a sweetener, sometimes a thickener (such as starch or egg), and often flavored with cinnamon or other spices, vanilla, and raisins. The ingredients are cooked until soft, thick and creamy.

It is popular in almost every region of the world (with many variations), including:

• Rice pudding (Spanish, Mexican, Colombian, Dominican, etc.)
• Rice Pudding (English)
• Rice Pudding (Turkish)
• Sholejard (Iranian saffron rice pudding)
• Rice Pudding (English)
• Rice Pudding (Portuguese)
• Kheer (Indian)

For this version, I’m making a fairly classic rice pudding inspired by the Dominican Republic’s Arroz con Leche. Unlike the traditional version, though, this recipe is 100% egg and dairy-free, using plant-based milk and coconut milk for a rich, creamy vegan rice pudding you’d never guess was dairy-free!

material

This delicious, creamy coconut milk rice pudding with raisins (optional) requires only 7 inexpensive pantry staples.

• Rice: I used long-grain white rice, although medium-grain and short-grain white rice also work.
• Dairy free milk: Any ie, almond milk, cashew milk, rice milk, etc. The higher the fat %, the better for this non-dairy rice pudding.
• Coconut Milk: Use full-fat canned coconut milk for a super creamy sweet coconut rice pudding.
• Cinnamon: Use a whole cinnamon stick instead of ground cinnamon.
• Sugar: I used a combination of coconut sugar and erythritol because I wanted the caramel flavor of the former without making the creamy rice too dark. But any granulated sugar will work. That is, white sugar, brown sugar, brown sugar substitutes (to make sugar-free puddings), etc. Maple syrup works too.
• Salt: A little bit of beets add a variety of flavors to this coconut milk dessert.
• Vanilla Extract: Use natural vanilla extract (or vanilla bean paste).
• Raisins: (Optional) I like the added texture and sweetness from regular or golden raisins (for extra flavor, you can soak them in rum or red wine first). Other dried fruit such as chopped dates or dried cranberries will also work.
• Serving time: (optional) I like to dust it with cinnamon powder, sometimes drizzle over vegan condensed milk and top with fresh fruit (apple).

What else can I add to rice pudding?

Due to its popularity around the world, there are dozens of variations and ways to enjoy this simple, classic rice pudding recipe. Here are some of my favorite optional mix-ins.

• Other Spices: There are several to choose from, such as:
  • Cloves (add a few to the pan or sprinkle some cloves on top)
  • Nutmeg (in and/or on top of the pudding)
  • Cardamom (also especially good with rose water)
• Orange or lemon juice: Add zest from an orange or lemon (or a combination of the two, for a subtle bright and citrus flavor.
• Vegan butter: A small amount of unsalted butter adds richness. Stir at the end.
• rose water or orange blossom: A little added at the end will add a subtle floral, savory flavor.
• Cocoa Powder: To make chocolate rice pudding, stir in 2-3 tablespoons of cocoa powder (increase the amount of milk the same way) while the rice is cooking.
• Shredded Coconut: To enhance the coconut flavor. Finally sprinkle unsweetened coconut (raw or toasted) in or over the pudding.

Read the recipe card below for this Full ingredient list, Measurements, full recipe method, and nutrition information.

How to make rice pudding (Arroz Con Leche)?

• First, combine the rice, dairy-free milk, coconut milk, cinnamon, sugar of choice, and salt in a medium saucepan and stir.
• Then, bring the mixture to a low boil over medium-high heat, stirring often.
• Reduce the heat to a simmer (medium-low) and cook uncovered until the rice is tender. It should take about 25 minutes.
• Add the raisins (if using them) and let the rice pudding simmer for a few more minutes. Then turn off the heat and stir in the vanilla extract. The rice pudding will continue to thicken as it cools, so let sit for a few minutes if desired.

Remove the cinnamon stick and give the pudding a taste, increasing the amount of sugar if desired.

To make slow cooker rice pudding

The slow-cooker rice pudding will be a little mussier but still delicious.

• Add all ingredients to a slow cooker and stir well.
• Cook on High for 2-3 hours (about 2 ½ hours) or on Low for 4-5 hours.

Add more dairy-free milk at any time if the coconut rice pudding is too thick.

Serving recommendations

Serve the rice pudding hot, at room temperature, or chilled in small bowls. I love to garnish with cinnamon powder. Vegan Condensed Milk, and fresh fruit (berries, bananas, apples, pears, pineapples, mangoes, oranges, etc.). However, you may prefer to top it off with:

• Chopped nuts (walnuts, pistachios, cashews or almonds)
• Seeds (hemp, chia, pepitas, etc.)
• shredded coconut (raw or toasted)
• Jam (like Chia Jam)
• Vegan Caramel Sauce
• Vegan Nutella
• Nut or seed butter
• Chocolate chip

Storage instructions

Proceed to: If you prefer it chilled, make it a day ahead and refrigerate until ready to eat.

shop: Let the leftover rice pudding cool and store the leftovers in an airtight container in the fridge for 4-5 days.

Reheat: You can use a microwave or heat gently on low heat on the stove. Pudding can thicken as it sits, so you may need to add an extra splash of dairy-free milk when reheating it.

FAQs

What is the best rice for rice pudding?

Rice pudding can be made with different types of rice, but I recommend using white rice. For an even creamier rice pudding, use medium-grain rice or short-grain rice (which is usually more starchy to thicken the pudding) such as sushi rice, glutinous rice, or arborio rice.

Can you freeze rice pudding?

This pudding freezes well, although the texture may change slightly. To do this, I recommend transferring it in individual portions to freezer-safe ziplock bags. Spread it in the bag to flatten it, squeeze out the excess air. Then seal and freeze for 3-4 months. Thaw overnight in the fridge if needed.

Can I use leftover cooked rice?

I have not tried this recipe with cooked rice before. However, it should technically work. You need to reduce the milk added to the pan by at least one cup and cook the mixture for about 15-20 minutes, after the first 10 minutes add the cooked rice.

Recipe notes and top tips

• On the sweet side: Sweeten to taste.
• For extra cinnamon flavor: Toast the cinnamon stick in the pan until fragrant before adding the rest of the ingredients.
• Composition: When ready, the mixture should be like curd. It thickens as it cools. To make thinner when cold, add more dairy-free milk.
• Stir occasionally: To avoid scalding/burning the milk at the bottom of the pan. For further cooking, it is best to use a heavy bottomed pan if possible.

More creamy vegan desserts

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