You know those days when you’re craving something warm, sweet, and comforting, but you really don’t feel like spending all day in the kitchen? Yeah — this Easy Vegan Rice Pudding is made for those moments.
It’s creamy, chocolatey (thank you, Silk Almond Chocolate Milk!), perfectly spiced with a touch of cinnamon, and totally plant-based. Best part? You can whip it up with leftover rice and just a few pantry staples.
Seriously, it’s dessert magic. One bowl, a few ramekins, and your oven does the rest. Whether you eat it warm from the oven or chilled straight from the fridge, this rice pudding hits every cozy note.
So grab that leftover rice, a splash of chocolate almond milk, and let’s make dessert happen — vegan-style!
Why This Recipe Works
- It’s ridiculously easy. You mix, bake, and boom — pudding perfection.
- A perfect use for leftover rice. Don’t toss it — turn it into dessert!
- Totally dairy-free. The almond chocolate milk adds a creamy texture and rich flavor that rivals traditional versions.
- Customizable. Add nuts, coconut, dried fruit, or more chocolate chips (because there’s never enough chocolate).
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What is My Take on Easy Vegan Rice Pudding?
I’m a sucker for rice pudding, but this vegan version might be my new favorite. It’s got everything you love about the classic — creamy, comforting, and a little nostalgic — but without any dairy or eggs.
Using Silk Almond Chocolate Milk gives it that chocolatey hug your taste buds deserve. Add a sprinkle of cinnamon and some vegan chocolate chips, and you’ve got yourself a dessert that feels indulgent but is secretly super simple.
If you’re short on time, this recipe also works great in the microwave — perfect for when that I need dessert now craving hits. (Check the notes below for how!)
Make it a Meal
Serve this as a sweet ending to something light like Tom Yum Noodles or Instant Pot Pad Thai.
Or go all out and make it a brunch treat alongside Fluffy Lemon Pancakes or my favorite Orange Ricotta Pancakes and some strong coffee. Because who said rice pudding can’t be breakfast?
Easy Side Dishes
If you want to balance out the sweetness, try pairing this dessert with:
- Spicy Miso Ramen for a little salty kick
- Strawberry Spinach Salad for a bright, fresh contrast
Ingredients
The full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Step By Step Instructions
Step1: Preheat oven to 350 degrees
Step2: Combine all ingredients in a mixing bowl. Taste test for sweetness and cinnamon.
Step3: Fill small ramekins with the mixture.
Step4: Place ramekins on a sheet tray. Then Place the tray in the center of the oven and bake at 350°F for 45-60 minutes till the liquid is gone.
Step5: Serve warm for ultimate comfort, or chill for a pudding-style dessert.
Expert Tips
- Use leftover rice for the best texture — day-old rice holds up perfectly.
- Want it extra creamy? Stir in a splash of coconut milk before baking.
- For a little crunch, top with toasted almonds or coconut flakes before serving.
- Serve warm for ultimate comfort, or chill for a pudding-style dessert.
Common Questions
Absolutely! Any plant-based milk works — oat, soy, or even coconut for a richer flavor.
Short-grain or medium-grain rice gives the creamiest results, but honestly, any cooked rice you’ve got in the fridge will do just fine.
Yes! It keeps well in the fridge for up to 3 days. Just reheat gently in the microwave or enjoy it cold (it thickens slightly as it chills).
Storing Instructions
Store your rice pudding in airtight containers or cover the ramekins with plastic wrap. It’ll last up to 3 days in the refrigerator.
To reheat, microwave for 30–45 seconds and stir. Add a splash of almond milk if it thickens too much.
There you have it — a creamy, chocolatey, easy vegan dessert that’s made with everyday ingredients and zero fuss. Whether you’re dairy-free, vegan, or just a dessert lover, this Easy Vegan Rice Pudding is a must-try.
So grab that spoon and dig in — you earned it. 🍫🥄
Did you make this Easy Vegan Rice Pudding? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Vegan Chocolate Rice pudding
Ingredients
- 2 cups cooked rice
- 1 ¾ cups almond milk chocolate
- 1 teaspoon ground cinnamon
- ¼ cup vegan chocolate chips
Instructions
- Combine all ingredients in a mixing bowl. Taste test for sweetness and cinnamon.
- Full small ramekins with mixture.
- Place ramekins on a sheet tray.
- Place tray in center of the oven and bake at 350 for 45-60minutes. Till liquid is gone.
Expert Tips:
Nutrition
Brenton Huotari says
Great Post.