Name: Vegan Cinnamon Rice Pudding Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1/2 cup Arborio rice; 1/3 cup granulated sugar; 1/8 teaspoon kosher salt; 1 cup full-fat canned coconut milk; 2 1/2 cups unsweetened almond milk; 1 cinnamon stick; 1 teaspoon vanilla bean paste or vanilla extract

There’s something incredibly comforting about the warm, creamy texture and subtle spice of this Vegan Cinnamon Rice Pudding Recipe. It’s one of those desserts that feels like a cozy hug on a spoon, perfect for any time you want a little soulful sweetness without dairy or fuss.

Three small glass bowls each hold a creamy white pudding as the base layer, topped with several bright red raspberries and scattered greenish-brown chopped pistachios. One bowl in the center has a silver spoon resting inside. The bowls sit on a white marbled surface with a white cloth nearby and a small white plate holding more pistachios in the corner. The colors are soft and fresh, with the red berries providing a bright contrast to the creamy pudding and green nuts. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Cinnamon Rice Pudding Recipe
Top Tip
How to Serve Vegan Cinnamon Rice Pudding Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Cinnamon Rice Pudding Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this recipe with you because it hits all the right notes: creamy, cozy, and packed with cinnamon flavor. Plus, it’s a breeze to make and perfect for anyone looking for a dairy-free treat that still feels indulgent.

Simple Ingredients: Uses just a few pantry staples for a straightforward recipe that’s easy to whip up anytime.
Rich and Creamy Texture: Thanks to Arborio rice and coconut milk, this pudding is super luscious without needing dairy.
Warm Cinnamon Flavor: That cinnamon stick infusion makes every bite comforting and perfectly spiced.
Flexible and Freezable: Enjoy it warm or chilled, and leftovers freeze and reheat beautifully!

Three clear glass cups are filled with creamy white rice pudding that has a slightly lumpy texture. Each cup is topped with bright red raspberries and small pieces of greenish-brown chopped pistachios. The cups are placed on a white marbled surface, and a silver spoon with some rice pudding rests nearby. The light is soft and natural, highlighting the fresh fruit and creamy pudding photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Vegan Cinnamon Rice Pudding Recipe plays an important role in achieving that creamy consistency and comforting flavor. Choosing the right rice and plant-based milk is key, and I’ve got some tips that’ll help you shop smart.

Flat lay of a small pile of pearly white Arborio rice grains, a small white bowl filled with fine white granulated sugar, a tiny white bowl containing coarse kosher salt crystals, a small white bowl holding creamy white coconut milk, a larger white bowl with smooth pale almond milk, a single warm brown cinnamon stick, and a small white bowl with thick glossy beige vanilla bean paste placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Arborio rice: This starchy, short-grain rice is the secret to a naturally creamy pudding because it releases starch as it cooks.
Granulated sugar: Balances the richness with just the right level of sweetness—you can adjust this to suit your taste.
Kosher salt: Enhances all the flavors and prevents the sweetness from becoming one-dimensional.
Full-fat canned coconut milk: Adds luxurious creaminess and a subtle hint of coconut that pairs beautifully with cinnamon.
Unsweetened almond milk: Keeps the pudding light while adding more liquid to cook the rice perfectly.
Cinnamon stick: This is where the magic happens—infuses a warm, fragrant spice throughout the pudding as it cooks.
Vanilla bean paste or vanilla extract: A splash at the end brightens the flavor and adds natural sweetness depth.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is a canvas for your creativity! I love adding a sprinkle of toasted nuts or fresh fruit on top, but feel free to tweak the sweetness or spice levels to match your preferences.

Variation: When I want a richer spice profile, I toss in some freshly grated nutmeg along with the cinnamon stick—it adds a cozy, warming note that's perfect for chilly evenings.
Dairy Alternative: You can swap almond milk for oat milk if you prefer a creamier, less nutty base. It works wonderfully here, too.
Sweeteners: Try maple syrup or coconut sugar instead of granulated sugar for a deeper, more complex sweetness.

Step-by-Step: How I Make Vegan Cinnamon Rice Pudding Recipe

Step 1: Combine Your Ingredients in a Pot

I start by adding the Arborio rice, granulated sugar, and kosher salt to a large saucepan. Then, I pour in the full-fat canned coconut milk and unsweetened almond milk and give everything a good stir. This is your base; mixing everything well here ensures the rice cooks evenly and the flavors meld beautifully.

Step 2: Add the Cinnamon Stick

Tuck the cinnamon stick right into the pot. This little trick infuses the pudding as it simmers, giving you those lovely warm, spicy notes throughout the dish. Just remember to fish it out before serving!

Step 3: Cook with Patience and Stir Often

This part requires a bit of TLC. Cook the mixture over medium or medium-low heat for about 45 minutes, stirring almost constantly. I know it sounds labor-intensive, but this stirring prevents the pudding from sticking and burning, plus it helps coax out that creamy starch from the rice. You'll notice the pudding thickening nicely and the rice tender but not mushy—just perfect. If your pudding starts looking too thick or dry, don’t hesitate to add a splash more almond milk and stir it in gently.

Step 4: Finish with Vanilla and Taste

Once your pudding has thickened and the rice is just right, take out the cinnamon stick and discard it. Stir in your vanilla bean paste or vanilla extract, then taste. This is your moment to adjust: add a little more sweetener, a pinch of salt, or more vanilla if you want that extra pop.

Step 5: Serve or Store

Now you can enjoy this pudding warm—straight from the pot is pure comfort food—or chill it for a few hours and savor it cold. Leftovers keep well in the fridge for 2-3 days in an airtight container. Remember, the rice will soak up more liquid as it sits, so just stir in a splash of plant milk before serving again to loosen it up.

Top Tip

Over the years, I've learned a few tricks that make this Vegan Cinnamon Rice Pudding Recipe truly shine every time I make it. These tips will help you avoid any hiccups and keep that silky texture perfect.

Constant Stirring: I can't stress enough—stir almost continuously to prevent burning on the bottom and to coax out the creamy starch from the Arborio rice.
Temperature Control: Keep the heat medium to medium-low so the pudding cooks gently; too high and you’ll risk scorching or uneven cooking.
Adjust Liquids: If your pudding thickens too much before the rice is tender, add a little extra almond milk, a splash at a time, to keep it creamy.
Vanilla Last: Add your vanilla towards the end to preserve those fragrant notes and avoid cooking them off.

How to Serve Vegan Cinnamon Rice Pudding Recipe

vegan cinnamon rice pudding - Serving Suggestion

Garnishes

When I serve this pudding, I love topping it with a sprinkle of toasted pecans or slivered almonds for crunch, a dusting of cinnamon or nutmeg for an extra warm note, and sometimes a few plump raisins or fresh berries to brighten the dish. It adds texture and makes it feel a little more special.

Side Dishes

This pudding is a delightful dessert on its own, but I often pair it with a cup of chai tea or a pot of rich coffee. On colder days, I steal a spoonful alongside spiced fruit compote or occasionally with a slice of toasted, buttered gluten-free bread for a cozy breakfast vibe.

Creative Ways to Present

For celebrations, I’ve served this pudding layered with fruit preserves and coconut whipped cream in glass jars—looks gorgeous and feels a bit fancy without extra work. You could also sprinkle edible rose petals or chopped pistachios on top for a festive touch.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and keep them in the fridge. The pudding thickens as it cools because the rice soaks up moisture. Adding a little extra almond milk and stirring gently before eating helps bring back that luscious creaminess.

Freezing

I have frozen this pudding in individual portions before, and it freezes quite well. Just thaw it in the fridge overnight and reheat gently on the stove or in the microwave, stirring occasionally to restore smoothness.

Reheating

When I reheat leftovers, I warm the pudding slowly over low heat on the stove, stirring to prevent sticking and adding a splash of almond milk to loosen it back up. This keeps it creamy and delicious without drying out or clumping.

Frequently Asked Questions:

Can I use another type of rice for this Vegan Cinnamon Rice Pudding Recipe?

While Arborio rice is preferred because it releases starch for a creamy texture, you can use other short-grain rice like sushi rice. Long-grain rice won't get as creamy and might result in a different texture.

Is it possible to make this recipe nut-free?

Absolutely! You can replace almond milk with oat, rice, or soy milk to make it nut-free. Just choose your favorite plant milk that’s unsweetened for the best flavor balance.

How do I know when the rice pudding is done?

The rice should be tender but not mushy, and the pudding should thicken to a creamy consistency with some liquid still visible. It takes about 45 minutes of cooking and stirring until you get this perfect texture.

Can I prepare this Vegan Cinnamon Rice Pudding Recipe ahead of time?

Yes, it’s a great make-ahead dessert! You can prepare it a day in advance, store it in the fridge, and it may even taste better after the flavors meld. Just remember to stir in a little plant milk before serving if it’s too thick.

Final Thoughts

This Vegan Cinnamon Rice Pudding Recipe has become one of my favorite comfort treats because it’s approachable, fuss-free, and feels like a warm, cozy indulgence. Whether you’re making it for a quick weeknight dessert or to impress friends with a dairy-free delight, I hope you’ll enjoy every creamy, cinnamon-spiced bite just as much as I do.