Sam is obsessed with rice pudding. It’s one of his absolute favs. When he went vegan, it became much harder to come across his favorite desserts as easily so I usually end up in the kitchen trying to veganize the recipe. I mean how can I say no to that cute face of his? Best part? You guys get to reap the benefits! 🙂 This recipe is so easy and so creamy and dreamy. You can use any cooked white rice you have on hand (or make a fresh batch), it’s very forgiving too, so don’t worry about messing it up. This will be the best vegan rice pudding recipe you ever make!
This was a simple recipe to transform. Even if you aren’t vegan this recipe is way better than a milk based one because the calorie count is way lower because of the coconut milk plus I don’t over sweeten it. And it tastes absolutely delicious, so win win!
Many people put cinnamon in their rice pudding. The Lebanese way is to add rosewater just enough to give it a light touch, but not too much where it tastes like perfume. It really elevates the taste and makes it addicting. Not all rose waters are created the same, so make sure to start with less if you are in doubt and taste as you go.
This recipe is very easy to throw together especially when you have leftover rice. It gives me a reason to always make more rice…never a bad thing.
You can add pistachios on top or any nuts you want, or eat it as is. These don’t last long in our house! I honestly prefer them as is. Do you like a topping or do you like it plain?
Vegan Rice Pudding Recipe
Ingredients
- 2 cups cooked rice
- 3 cups coconut milk
- 1/2 cup sugar
- 1 tsp rosewater
- 1/8 tsp salt
- 1 tsp corn starch
Instructions
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Place the corn starch in a small cup and add a little of coconut milk and mix with a spoon until it dissolves.
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Add all the ingredients to a medium pot over high heat and add the corn starch mix. Stir until the sugar is dissolved. Bring to a boil.
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Once it boils, lower the heat and let it simmer for 20 minutes. Stir occasionally.
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Once it's done, take it off the heat and pour the mixture into 4 small bowls. Let them cool on the counter. When they are no longer warm to the touch, refrigerate them.
Recipe Notes
- When I refer to coconut milk it is the one that comes in the half gallon, and not the can
- Get the unsweetened, unflavored kind
- This recipe makes a lightly sweetened rice pudding. If you like it sweeter add more sugar to taste.
This looks so yummy! I’ve never used rosewater in the kitchen but this is definitely in my list!
I’ve never tried rice putting before! It looks yummy. I’m saving this recipe!
I am so intrigued by the rosewater! I was never a huge rice pudding fan, but rosewater could win me over! These look so lovely!
Me either…I don’t like rice pudding, it’s the texture of the rice I think…but I love the milky sauce in it. That is amazing.
I’ve never tried this vegan rice pudding before, but it looks great!
This sounds amazing! I have never used rose water in cooking, but am curious enough to give it a try!
I love the addition of rose water in this Lebanese rice pudding recipe! It looks so delicious – I look forward to trying out this recipe in my own kitchen. 🙂
Thank you, you will love it. Completely different taste than the cinnamon version.
This sounds so delicious! I have never made rice pudding before, but I have enjoyed it every time I’ve eaten it. I would love to try this recipe!
Oh it is sooooo easy to make. You will rock it for sure 🙂 Plus it keeps well in the fridge.
This rice pudding looks & sounds absolutely incredible. I love the color of the pistachio. :]
As a vegan this looks so appetizing!! I can’t wait to try it :))
Oh, my! I could eat this everyday. Thanks for sharing the recipe.
oooo this looks yummy! I love coconut milk so this is perfect for us.
Leslie
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