This Oat Milk Rice Pudding is a delicious and creamy dessert made with just 5 ingredients! It's naturally vegan, egg-free, and dairy-free!
Rice pudding is a classic childhood food and when I think about it brings nothing but joy to me.
This dairy-free version is made with oat milk but is still as creamy and decadent as the real thing! It has hints of cinnamon, is not too sweet, and is very easy to make! Just 1 pot is needed!
- Rice: We are using jasmine rice and it turns out great! I don't think you necessarily need to use short-grain rice to make this recipe.
- Sugar: We use white granulated sugar, but brown sugar and coconut sugar will work as well.
How to make oat milk rice pudding
To a medium-sized pot, add oat milk, sugar, cinnamon, and salt. Stir and bring to a boil.
Then, add rice and stir again. Simmer over medium-low heat for 45-50 minutes. Stirring often, until thickened. That's it!
- Raisins - ⅓ cup raisins added in the beginning.
- Cardamom - ½ tsp.
- Full-fat coconut milk or vegan cream- ½ cup stirred at the end for creaminess.
- Dairy-free butter - 2-3 tablespoon vegan butter stirred at the end for creaminess and flavor.
- Roasted walnuts or pecans- added on top as a finishing touch.
- Rosewater - 1 teaspoon for flavor. added in the beginning.
- A drizzle of honey or maple syrup on top.
- Use barista oat milk if possible. In order to make the best rice pudding, you'll need creamy and thick oat milk, not the watery stuff. We've found that barista oat milk works best.
- Simmer on medium-low or low heat. Your rice pudding should be cooking at a gentle simmer and not rapidly boiling! This is how you get the most starch out of the rice and you can't speed the process.
- Stir every 10 minutes. This is important to prevent the rice from sticking to the bottom of the pot. In the last 10 minutes, you should stir every 2 minutes or so. At that point, the mixture will be pretty thick and can easily burn!
- Adjust the thickness if needed. If you want more of a runnier rice pudding, you can add ½ cup more milk after you remove it from the heat.
Old-fashioned rice pudding is made with short-grain rice like arborio rice. However, since we are using 5-6 cups of milk for just ½ cup rice, using long-grain rice is not a problem. We use jasmine rice and it works great!
Yes, this recipe can work with any type of non-dairy milk, including almond milk, soy milk, light coconut milk, etc.
This depends on you, but we prefer it warm! If you want to serve it cold, keep in mind that it continues to thicken as it cools and you may need to stir some extra milk before serving to loosen it a bit.
Yes! Let it cool completely then transfer to a container and freeze for up to 3 months. Let it thaw overnight in the fridge before serving.
More Dairy-free Dessert Recipes
Vegan Oat Milk Rice Pudding
- 5 ½ - 6 cups oat milk (barista type works best)
- ½ cup granulated sugar (or any sugar you like)
- ½ teaspoon cinnamon
- A healthy pinch of salt
- ½ cup Jasmine rice
- 1 teaspoon vanilla extract (optional)
- To a medium-sized heavy-bottom pot, add oat milk, sugar, cinnamon, and salt. Stir and bring to a boil.
- Once bubbling, add rice and stir. Cook for 45-50 minutes on medium-low or low heat. Make sure to stir every 10 minutes.
- In the last 10 minutes of cooking, you'll need to stir every 2 minutes to prevent the rice pudding from sticking to the bottom.
- Once it has thickened (it will have the consistency of yogurt), remove the pot from the heat and stir in the vanilla extract. Add any additional milk if you want to thin it out. Serve right away or cool to room temperature then refrigerate for 4 hours if you like it cold.