Vegan Rice Pudding

  • Prep Time

    15 minutes

  • Cooking Time

    30 minutes

  • Serving


  • Vegetarian
  • Vegan
  • English
  • Desserts

This Vegan Rice Pudding recipe combines coconut whipped cream and cooked brown rice to give rise to a delicious creamy dessert – enjoy with some creative toppings – blueberries, cinnamon and some coconut whipped cream!


  1. Pour the coconut milk into a pan and bring it to a boil.
  2. Once the rice has been sufficiently rinsed and drained, add it to the boiling coconut milk.
  3. Cook for 5 minutes, cover, simmer the heat and continue cooking for 20 minutes.
  4. Stir in the raisins, maple syrup, cinnamon, vanilla extract and mix thoroughly.
  5. Cook for another 10 minutes till the rice has absorbed a sufficient amount of milk; you can add more milk depending upon how creamy you want.
  6. Let it cool for at least 5 minutes, add your desired toppings and serve.


    • 1 & ½ cans of Laila coconut milk
    • 130 gm Laila Pudding rice
    • 1/4 cup maple syrup
    • 2 tsp vanilla extract
    • 2 tsp cinnamon (to taste)
    • 128 gm raisins
    • A pinch of salt
    • Blueberries, mint and coconut whipped cream (for topping)
    • Directions for coconut whipped cream – Refrigerate 2 cans of coconut milk until it is solid and then add it to a bowl along with 2 tsp maple syrup and 1 tsp vanilla extract. Whisk until creamy.