This homemade vegan rice pudding is not only healthy but is quick and easy! What could be better!!! A rich, creamy, dreamy and sweet breakfast that keeps you full for hours.
My husband loves rice pudding, I mean he LOVES it! Homemade rice pudding was something he ate as a kid and so he has fond memories of it. I had never tried it and had no idea how to make rice pudding so I started doing research. I found lots of recipes that called for cooking the dry rice in the milk and it seemed to take forever and most were not vegan. I made a keyword change to “how to make quick rice pudding” and it showed me the way.
That way is with left over rice! With left over rice you can make this breakfast, or dessert, in a matter of minutes! For me, being able to make a quick breakfast that not only fills me and my family up but is healthy and tasty is a big ole score.
My hubby prefers his rice pudding thick and creamy and I like mine much thinner and saucy. Adjust the creaminess of the rice pudding by adding or subtracting coconut milk and maple syrup.
This coconut rice pudding comes together quickly, just throw everything into a pan, stir and cook down the liquid a bit. That is it! The biggest key to remember is to not cook it to long! I cook it until about 70% of the liquid is soaked up and then remove it from the heat. I let it cool with the lid on and by the time it cools it thickens up even more.
Products I use in this Recipe
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- I prefer to use organic rice (medium grain) for a meal and I always make extra for this rice pudding the next morning.
- Be sure to use pure maple syrup and not the junk that has high fructose corn syrup or added sugars in it!
- Did you know that cinnamon, like all other spice can go bad if it is to old. If a spice is older than one year (or less for some) make sure to test it out before using it.
- This recipe calls for full fat coconut milk because it makes it very rich and creamy. If you are watching your fat intake you may use the low fat (light) coconut milk but may have to adjust the spices to make it taste as good.
- Brown raisins are the typical raisin you find in any grocery store. If you are a picky eater and are not a big fan of raisins give golden raisins a try. They are much less raisiny tasting and are a bit more sweet, soft and rich.
- Traditional vanilla extract is great in this recipe but if you want to take the vanilla flavor to a whole other level try out vanilla flavoring. It is pure vanilla that is not made in alcohol and holds a much stronger and sweeter vanilla taste.
More Breakfast Recipes
Let me know what alterations you make to this recipe! I am always looking for new ways to make my recipes even better!
Check out my other breakfast recipes, you won’t be disappointed! Whole food plant based eating does not have to be boring or tasteless!