Vegan Classic Rice Pudding

Total time50 min

Prep time5 min

Cook time45 min

Short-grain rice slowly simmers until tender, then gets stirred into a thick, luxuriously creamy base sweetened just enough and finished with real vanilla extract for that classic cozy flavor. The slow simmer is the real trick here — patient stirring coaxes out a loose, spoon-coating texture that turns silkier the longer it sits. A dusting of warm cinnamon on top adds a little spice and color right before serving. Enjoy it warm straight off the stove on a chilly night, or chill it for a few days and spoon into bowls cold whenever the craving hits. Either way, this comforting, old-fashioned dessert is a genuinely satisfying pick for a vegan spread.

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Ingredients

6 servings

¾ cup short-grain white rice (such as arborio or sushi rice)
RiceSelect Sushi Rice In Jar - 32 Oz Mahatma Gluten-Free Short Grain Sushi Rice Ocean's Halo Sticky Rice, 32 oz Tamanishiki Rice Super Premium Short Grain - 15 Lb Carolina, Rice, Short Grain
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1 ½ cups water
3 cups whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
⅓ cup granulated sugar
¼ tsp salt
1 tsp vanilla extract

For serving

½ tsp ground cinnamon, for serving (optional)
1 tbsp unsalted butter (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Combine the rice and water in a medium heavy-bottomed saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the water is almost fully absorbed, about 8–10 minutes.
2
Add the whole milk, heavy cream, sugar, and salt to the saucepan. Stir to combine and bring to a gentle simmer over medium heat, stirring frequently to prevent the milk from scorching on the bottom.

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