Rice pudding is a creamy, comforting dessert that’s also great for breakfast or a snack. You can easily make this from scratch using non-dairy milk of your choice. I like using soy milk because it adds more protein than other plant milk. For more protein and creaminess, try EdenSoy unsweetened.
Coconut milk is another popular choice but is not recommended on a plant-based diet because it contains some saturated fat. If you have leftover rice, that works great for this vegan rice pudding recipe, as well.
Plant-based Rice Pudding
When preparing rice, I’m careful to rinse it thoroughly under running water because, in case you haven’t heard, rice contains some trace amounts of arsenic. Check out my article, “The Lowdown on Arsenic in Rice,” if you’d like more information. Then you’ll add all of the ingredients into the saucepan and cook until the rice is tender.
Be sure to watch it carefully because I’ve noticed that rice tends to bubble up to the lid and sometimes spill over. A few quick stirs periodically should keep that from happening.
If you aren’t a fan of chia spices, you can leave out the cardamom and allspice and it’ll be just as good. And, you can choose your favorite sweetener or sugar substitute. The recipe uses maple syrup, but coconut or date sugar works, as does date syrup.
Enjoy More Plant-Based Desserts
- Chocolate Peanut Butter Swirl Bars
- Chocolate Rice Crispy Bars
- Low-Fat Cinnamon Nut Granola
- Breakfast Chia Pudding
The toppings really make this dessert special. I like to top it with fresh berries and walnuts, but you can choose your favorites. How about banana or mango or tangy yogurt?
Because this recipe is made with brown rice and chai spices, it has a warmer color than white rice would. I like making rice pudding from scratch because the creamy milk gets infused into the rice, but if you already have leftover rice, here’s how to make it.
Add 2 cups of leftover rice to a saucepan over medium heat. Add, 1 + 1/2 cup milk, the vanilla, spices, and sweetener, and cook, uncovered, for about 20 minutes until the pudding thickens. Stir frequently. If the rice starts to get to dry, add up to 1/2 cup more milk.
I’d love to hear your feedback in the comments below for this Chai Spice Rice Pudding Recipe! If you have a photo, post it on Instagram, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Chai Spice Rice Pudding
- 2 tsp hemp seeds
- 1 cup berries
- 1/4 cup chopped unsalted walnuts
- 1/2 cup unsweetened non-dairy yogurt
- Rinse rice under running water and place into a medium-size saucepan. Add non-dairy milk, water, spices, and vanilla. Cover and heat over medium heat until boiling. Lower to simmer and cover. Cook for 45 minutes or until the rice is tender. There may be excess liquid, but the rice should absorb this as it cools.
- Watch the pan and stir periodically because the rice tends to bubble up the sides of the pan. Drain excess water after rice becomes tender. Add more sweetener if you'd like it a little sweeter.
- Serve sprinkled with toppings of your choice.