If you’ve always had a soft spot for rice pudding, this velvety, dairy-free version is the perfect desrt after one of our frozen vegan meals. Infused with the delicate warmth of vanilla and a burst of citrus from a touch of orange zest, this dish brings new life to the classic comfort food. And while topping it with salted caramel is optional, once you try it, you may never want to eat rice pudding without it again. Whether served as a sweet end to your meal or as a delicious afternoon treat, this vegan rice pudding is bound to be a crowd-pleaser.

Prep Time: 10 minutes

Cook Time: 30 minutes

Serves: 6-8 people

Ingredients for the Rice Pudding

• 300g short-grain or pudding rice
• 400ml tin of coconut milk
• 1 litre plant-based milk (such as cashew, oat, or almond milk)
• 4 tablespoons maple syrup (or you can use sugar)
• 1 teaspoon vanilla extract
• Zest of 1 orange (optional, for added freshness)
• A pinch of salt (about 1/4 teaspoon)

Ingredients for the Caramel Sauce

• 400ml tin of coconut milk
• 70g coconut sugar or brown sugar
• 1/2 teaspoon salt
• ½ teaspoon arrowroot powder
• 1 tablespoon water

Instructions

Step 1: Cooking the Rice Pudding

Start by combining the rice, coconut milk, plant-based milk, maple syrup (or your preferred sweetener), vanilla extract, orange zest, and a pinch of salt in a large saucepan. Stir everything together gently, ensuring the rice is evenly coated with the liquids. Bring the mixture to a gentle boil over medium heat. Once it’s boiling, reduce the heat to low and allow the pudding to simmer, uncovered, for about 20 to 25 minutes. Stir it occasionally as it cooks. You’ll notice the rice slowly becoming tender and the mixture thickening into a creamy consistency. Keep an eye on it to avoid the rice sticking to the bottom of the pan. Once the rice is soft and the pudding has reached a luscious, creamy texture, remove it from the heat.

Step 2: Making the Caramel Sauce

For the caramel sauce, pour the coconut milk and coconut sugar (or brown sugar) into a small saucepan. Add a pinch of salt and stir. Bring the mixture to a simmer over medium-low heat and cook for about 15 minutes. Stir occasionally to ensure it doesn’t burn. The mixture will begin to thicken as it simmers.

Step 3: Thickening the Caramel

In a small bowl or glass, combine the arrowroot powder with a tablespoon of water, stirring until it forms a smooth paste. Once the sugar and coconut milk mixture has simmered for 15 minutes, slowly pour the arrowroot slurry into the saucepan, stirring constantly to avoid lumps. Continue to simmer for an additional 2-3 minutes, or until the caramel sauce has thickened to your desired consistency. Once it has, remove the pan from the heat and set it aside.

Step 4: Serving the Pudding

To serve, spoon generous portions of the warm rice pudding into individual bowls. Top each bowl with a dollop of the homemade caramel sauce and a few fresh orange segments for an added burst of citrusy sweetness. The caramel will melt slightly on the warm pudding, creating a perfect balance of rich and refreshing flavours. You can even garnish with a sprinkle of extra orange zest or a light drizzle of maple syrup if you like.

Tips and Variations

• For a Richer Taste: You can use full-fat coconut milk for a richer, creamier texture. The coconut milk not only makes the pudding deliciously indulgent but also enhances the tropical flavours.
• For a Twist of Spice: Add a dash of cinnamon or a pinch of nutmeg to the rice pudding for extra warmth. A little cardamom also pairs beautifully with the vanilla and coconut.
• Sweetness Levels: Adjust the sweetness according to your preference. If you prefer a less sweet dessert, you can reduce the amount of maple syrup or sugar. If you love your sweets, you can always add more!
• Making it Gluten-Free: This recipe is naturally gluten-free, so it’s a perfect dessert option for anyone avoiding gluten.
• Make Ahead: You can prepare the rice pudding and caramel sauce ahead of time. Simply store the pudding in the fridge for up to two days and reheat when ready to serve. The caramel sauce can be stored in a jar and reheated gently on the stovetop or in the microwave.
• For Added Texture: Add a handful of toasted coconut flakes or chopped nuts like pistachios or almonds for a bit of crunch on top.

Why You’ll Love This Rice Pudding

This vegan vanilla rice pudding is the perfect comfort food that can easily be adapted to suit your tastes and dietary needs. The combination of coconut milk and plant-based milk gives it a rich and smooth texture, while the maple syrup adds the perfect hint of sweetness. Orange zest brings a light, citrusy note to balance out the creaminess of the pudding, while the salted caramel topping adds a touch of indulgence.

It’s an ideal dessert for all occasions – whether you’re enjoying a quiet evening at home or serving it as a show-stopping sweet treat for family and friends. Plus, it’s simple to prepare and uses easy-to-find ingredients, making it a great option for both novice and experienced home cooks. Whether you prefer it warm or cold, the pudding’s comforting consistency will make it a favourite in your dessert rotation.

Enjoy this delightful plant-based treat with your loved ones or indulge in it solo after a long day. Either way, it’s sure to put a smile on your face.

This recipe offers an excellent way to enjoy a classic favourite in a vegan-friendly way. With its rich flavours, creamy texture, and versatility, you’ll want to make this dessert a regular part of your menu.