Best Creamy Vegan Rice Pudding (Dairy-free & Egg-Free)

Best Creamy Vegan Rice Pudding (Dairy-free & Egg-Free)

Easy recipe for vegan rice pudding on the stove is the best creamy dessert made without eggs. Quick dairy-free & gluten-free treat I’m sure vegan and non-vegans alike will absolutely love.

You can make this rich plant-based pudding with just 3 ingredients in only 25 minutes.

It’s so simple but seriously delicious.

Truly, it’s an amazing non-dairy and egg-free alternative to the classic Turkish rice pudding aka Turkish sutlac. No eggs, no dairy, no baking needed! Although this recipe is completely vegan, it’s not lacking in flavor or texture.

Easy Vegan Rice Pudding on the Stovetop

Creamy homemade vegan rice pudding for breakfast, brunch, or dinner.

No matter how old we get the food we had eaten as kids will always live fondly in our hearts.

A warm and fragrant dish of rice pudding always brings back wonderful childhood memories to me. I remember that I couldn’t wait to finish the lunch to get my portion of my sweet pudding topped with a generous amount of cinnamon and some dried fruits or nuts. It’s so good! Well, I wouldn’t feel guilty if I ate a double portion of it. I had a huge sweet tooth, I confess.

Best dairy-free no-bake rice pudding recipe made without eggs tooped with ground cinnamon and chopped dried apricots.

Trust me, there is nothing like thick homemade rice pudding that melts in your mouth (literally 🙂 ).

Also, I think it would make an excellent breakfast, light brunch, or cozy dinner option. Especially if you sweeten it with unrefined brown sugar, maple, or agave syrup for a healthier version. Every spoonful is a pure delight, so filling and satisfying. It’s great that even people with gluten and lactose intolerances can enjoy this incredibly tasty dessert.

You should give this easy dessert a try today! Hope your family will enjoy it as much as mine does.

Homemade Turkish Sutlac Ingredients

Simple, budget-friendly ingredients for cooking gluten-free rice pudding at home. Easy plant-based treat.

You’ll need a handful of budget-friendly ingredients you surely have on hand right now to cook this luscious homemade pudding:

  • White rice (uncooked, preferably short-grain Arborio rice)
  • Almond milk (or any plant-based milk like cashew milk or oat milk)
  • White (granulated) sugar
  • Ground cinnamon (optional)

As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.

Time needed: 25 minutes.

How to make stovetop vegan rice pudding?

  1. Heat the milk on the stove

    First, pour the milk into a large, deep pot. Bring the liquid to boil over medium heat. Keep an eye on the milk, to prevent it from boiling over, stirring occasionally.

    Non-dairy milk boiling in a large pot on the stove.

  2. Combine milk and rice

    When you see light bubbling and steaming, stir in uncooked rice. Then, immediately lower the temperature to medium-low and let it simmer, uncovered. Once you’ve added the rice don’t let it cook on its own. With a wooden spoon, stir frequently, especially in the first 4-5 minutes when the rice is prone to sticking to the bottom. Cook the rice for 15-20 minutes or until soft and mushy (this will depend on the type of rice you’ll use).

    Plant-based milk and Arborio rice combined in a large pot on the stove for preparing homemade rice pudding.

  3. Add sugar

    At the last 5 minutes of boiling, add the sugar (that would be after 15 minutes of cooking the rice). If you are a cinnamon lover, at this point you can sprinkle the mixture with cinnamon. I prefer mine plain, with a dash of cinnamon at the top. Continue to cook for 5-10 minutes more, or until the mixture starts to thicken. Taste and see if the pudding is sweet to your liking. If not, add more sugar if you like.

    Thick mixture in a large cooking pot for making dairy-free Turkish sutlac.

  4. Transfer to small containers

    In the end, transfer the pudding into small pudding containers.
    Don’t worry if the mixture looks a little soupy, it will continue to thicken as it cools. For the creamiest consistency, let the pudding chill at room temperature for 1-2 hours.
    You can enjoy it warm or cold.
    Sprinkle with ground cinnamon and/or nutmeg just before serving. Top with dried apricots, dried cranberries, raisins, jam, peanut butter, homemade Nutella, or dark chocolate shavings. You can stir in your fave dry fruit at the end of cooking, to allow it to absorb some of the moisture and become plump.
    Store any leftovers loosely covered with aluminum foil in the fridge for up 3-4 days.
    Also, you can freeze it but I don’t recommend it because it will change its texture. It’ll keep in the freezer for up to 2 months.

    Homemade vegan rice pudding in small ceramic containers ready to be served as a gluten-free dessert.

Rice Pudding Without Eggs-FAQ

How long does homemade rice pudding keep in the fridge?

Keep your rice pudding refrigerated for up to 3-4 days.

Should you rinse pudding rice?

Of course, you should give a good rinse to the rice before cooking it. Put the rice in a strainer and rinse thoroughly with cold water. Thus you will remove any dust, dirt, or debris. Don’t forget to check for some small stones, you don’t want to break some teeth!

Which type of rice is best for rice pudding?

Arborio rice (short-grain rice) is the best rice type to use in this recipe. When cooked, its grains will become ultra-creamy and chewy due to their high starch content. In addition, it blends very well with other flavors. It’s best to use short-grain or medium-sized rice type, but starchy long-grain rice works, too. Brown rice won’t work here. Prolong the boiling time depending on the type of rice you’ll use. The rice should be fully cooked until tender.

Is rice pudding best hot or cold?

You can serve your freshly made pudding warm or cold, it really depends on your taste. You can enjoy it straight from the pot but I recommend you to wait at least 30 minutes to 1 hour (or longer) to set so it becomes extra thick and creamy. As for me, I prefer it served at room temperature sprinkled with ground cinnamon. Besides that, it’s so scrumptious when served cold straight from the fridge. Just like a rice ice cream. Yum!

Egg-free creamy vegan rice pudding in small containers topped with ground cinnamon, dried apricots, and raisins on light blue wood table.

Does rice pudding get thicker as it cools?

Yes, our hearty rice pudding will get thicker as it cools. Don’t worry if the mixture seems a little bit runny, just be patient and let it cool completely. Hence, rice will absorb much of the liquid and all flavors will blend nicely.

Why you’ll love this vegan rice pudding?

A closeup of hearty vegan rice pudding served as a warming, sweet treat.
  • Easy to make-ahead and enjoyed later
  • Comforting
  • Eggless
  • Oil-free
  • Vegetarian
  • Unexpensive
  • All-season sweet treat (especially for fall and winter)
  • Requires minimal effort
  • Perfect for family gatherings
  • So decadent!
Best creamy vegan rice pudding made without eggs and no baking.

Looking for more simple vegan dessert recipes?

Recipe for vegan rice pudding. Quick, easy and creamy dessert that is both dairy-free and gluten-free.

Best Creamy Rice Pudding (Dairy-free & Egg-Free Recipe)

Marinela
Easy recipe for vegan rice pudding on the stove is the best creamy dessert made without eggs. Quick dairy-free & gluten-free treat I'm sure vegan and non-vegans alike will absolutely love.
5 from 10 votes
Prep Time 2 mins
Cook Time 23 mins
Resting time – to set the pudding 2 hrs
Total Time 2 hrs 25 mins
Course Breakfast, Brunch, Dessert, dinner
Cuisine Balkanian, dairy-free, egg-free, Gluten-free, Plant-based, Vegan, Vegetarian
Servings 3 servings (one full cup each)
Calories 248 kcal

Equipment

  • 1 Large pot
  • 1 Wooden spoon

Ingredients
  

  • 1/2 cup white uncooked rice (short-grain Arborio rice works best here)
  • 3 and 1/2 cups almond milk or any plant milk
  • 1/3 cup white granulated sugar
  • 1 tsp ground cinnamon optional

Instructions
 

  • First, pour the milk into a large, deep pot. Bring the liquid to boil over medium heat. Keep an eye on the milk, to prevent it from boiling over, stirring occasionally.
    Non-dairy milk boiling in a large pot on the stove.
  • When you see light bubbling and steaming, stir in uncooked rice. Then, immediately lower the temperature to medium-low and let it simmer, uncovered. Once you've added the rice don't let it cook on its own. With a wooden spoon, stir frequently, especially in the first 4-5 minutes when the rice is prone to sticking to the bottom. Cook the rice for 15-20 minutes or until soft and mushy (this will depend on the type of rice you'll use).
    Plant-based milk and Arborio rice combined in a large pot on the stove for preparing homemade rice pudding.
  • At the last 5 minutes of cooking, add the sugar (that would be after 15 minutes of cooking the rice). If you are a cinnamon lover, at this point you can sprinkle the mixture with cinnamon. I prefer mine plain, with a dash of cinnamon at the top. Continue to cook for 5-10 minutes more, or until the mixture starts to thicken. Taste and see if the pudding is sweet to your liking. If not, add more sugar if you like.
    Thick mixture in a large cooking pot for making dairy-free Turkish sutlac.
  • In the end, transfer the pudding into small pudding containers. Don't worry if the mixture looks a little soupy, it will continue to thicken as it cools. For the creamiest consistency, let the pudding chill at room temperature for 1-2 hours. You can enjoy it warm or cold. Sprinkle with ground cinnamon and/or nutmeg just before serving. Top with dried apricots, dried cranberries, raisins, jam, peanut butter, homemade Nutella, or dark chocolate shavings. You can stir in your fave dry fruit at the end of cooking, to allow it to absorb some of the moisture and become plump. Store any leftovers loosely covered with aluminum foil in the fridge for up 3-4 days. Also, you can freeze it but I don't recommend it because it will change its texture. It'll keep in the freezer for up to 2 months.
    Homemade vegan rice pudding in small ceramic containers ready to be served as a gluten-free dessert.

Notes

  • It’s best to use short-grain or medium-sized rice type, but starchy long-grain rice works, too. Brown rice won’t work here. Prolong the boiling time depending on the type of rice you’ll use. The rice should be fully cooked until tender.
  • You can substitute white sugar with unrefined brown sugar, maple, agave, or date syrup. Note that the consistency will not be as thick if you use liquid sweeteners as with regular sugar.
  •  

Nutrition

Calories: 248kcalCarbohydrates: 50gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 380mgPotassium: 29mgFiber: 2gSugar: 22gVitamin A: 2IUVitamin C: 1mgCalcium: 358mgIron: 1mg
Keyword best rice pudding recipe, creamy vegan rice pudding, easy rice pudding on the stove, eggless, homemade, no eggs, no-bake, quick rice pudding dairy free, recipe for vegan rice pudding, without eggs
Tried this recipe?Snap a photo & tag me @go_eatgreen or #go_eatgreen!

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Creamy egg-free rice pudding made on the stovetop.

If you loved this vegan rice pudding recipe let me know in the comments below. You can share a photo of it on Instagram with the tag @go_eatgreen and hashtag it #go_eatgreen. I would love to see your pictures and your comments just make my day!

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Love, Marinela💚



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