If you have a soft spot for cozy, comforting desserts that feel like a warm hug in a bowl, you are going to absolutely love this Vegan Rice Pudding with Cinnamon and Nutmeg Recipe. It’s a creamy, naturally sweetened delight that uses simple plant-based ingredients to create a luscious texture infused with the warm spices of cinnamon and nutmeg. Whether you’re vegan, lactose-intolerant, or simply craving a healthier twist on a classic pudding, this dish hits all the right notes without any fuss.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role, blending to achieve the perfect balance of creamy texture, warm spice, and just the right hint of sweetness to keep you coming back for more.
- 1 cup short-grain white rice (e.g., Arborio): The star ingredient providing that rich, creamy consistency essential for pudding.
- 4 cups unsweetened almond milk (or any plant-based milk): Adds creaminess and body while keeping it entirely vegan and light.
- 1/4 cup maple syrup (or more to taste): A natural sweetener that enhances without overpowering, plus it adds a lovely depth of flavor.
- 1/2 teaspoon ground cinnamon: Brings warmth and a cozy aroma that transforms the dish into a comforting treat.
- 1/4 teaspoon ground nutmeg: A subtle spice that complements the cinnamon perfectly for a layered, nuanced flavor.
- 1 teaspoon pure vanilla extract: Rounds out the flavors with a beautiful, fragrant note that ties everything together.
- Pinch of salt: A tiny addition that balances the sweetness and enhances all the other ingredients.
- Optional toppings (fresh fruit, chopped nuts, raisins, coconut flakes): Great for adding texture and a personal touch to your pudding.
How to Make Vegan Rice Pudding with Cinnamon and Nutmeg Recipe
Step 1: Combine Your Ingredients
Start by placing the short-grain rice, unsweetened almond milk, ground cinnamon, ground nutmeg, and a pinch of salt into a medium saucepan. Stir the mixture well to ensure all the spices are evenly distributed and the rice is soaking in that spice-infused plant milk from the get-go. This step sets the foundation for that signature creamy texture and cozy flavor profile in this Vegan Rice Pudding with Cinnamon and Nutmeg Recipe.
Step 2: Simmer to Perfection
Next, bring the saucepan to a gentle boil over medium heat. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 25 to 30 minutes. Stir every so often to prevent the rice from sticking and to help the pudding thicken evenly. During this slow simmer, the rice softens beautifully, absorbing all the liquid and flavors, transforming into a rich, creamy, and comforting dessert that’s hard to resist.
Step 3: Sweeten and Flavor
When your pudding has thickened and the rice is tender, remove the pan from the heat. Stir in the maple syrup to your preferred level of sweetness and mix in the pure vanilla extract for that final aromatic lift. Taste and adjust as needed — a little extra maple syrup or a touch more cinnamon can really personalize the dish to your liking.
How to Serve Vegan Rice Pudding with Cinnamon and Nutmeg Recipe
Garnishes
The finishing touches make all the difference. Fresh fruit like berries, sliced bananas, or a handful of juicy raisins add a burst of freshness and natural sweetness. Chopped nuts such as almonds or walnuts contribute a satisfying crunch, while coconut flakes bring a tropical twist that pairs wonderfully with the cinnamon and nutmeg.
Side Dishes
This pudding shines wonderfully on its own but can also be paired with warm spiced chai or a hot cup of herbal tea for a soothing, balanced snack. For a more indulgent treat, serve alongside crispy vegan cookies or a flaky almond croissant to elevate your dessert experience.
Creative Ways to Present
Try layering your Vegan Rice Pudding with Cinnamon and Nutmeg Recipe in pretty glass jars with alternating layers of fruit compote or chia jam for an elegant parfait. You could also dollop some coconut yogurt on top and dust with cinnamon for a simple yet elegant display that’s sure to impress guests or make your weeknight dessert feel extra special.
Make Ahead and Storage
Storing Leftovers
This pudding keeps wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after resting, making leftovers a welcomed treat. Just be sure to give it a good stir before serving, as it may thicken further while chilled.
Freezing
If you want to keep it longer, this Vegan Rice Pudding with Cinnamon and Nutmeg Recipe freezes well. Portion it into freezer-safe containers, leaving some room for expansion, and freeze for up to 2 months. Though texture might slightly change, it remains delicious and perfect for a quick dessert fix on a busy day.
Reheating
To reheat, warm the pudding gently on the stove or in the microwave, adding a splash of almond milk to loosen the texture if needed. Stirring it occasionally helps restore that creamy consistency that makes this dish so irresistible.
FAQs
Can I use other types of plant milk for this pudding?
Absolutely! Any plant-based milk works for this recipe—oat, soy, cashew, or coconut milk are all great alternatives. Just keep the unsweetened versions to control the sweetness and flavor balance.
Is short-grain rice necessary or can I use long-grain rice?
Short-grain rice, like Arborio, is ideal because it releases more starch, creating the creamy texture classic to rice pudding. Long-grain rice won’t produce the same creaminess, but you can still use it if that’s what you have on hand; just expect a slightly different texture.
How sweet should the pudding be?
Sweetness is flexible! The maple syrup amount suggested is a starting point, but feel free to adjust it to your taste. Some like it lightly sweetened, while others enjoy a richer, sweeter pudding.
Can I add other spices to this recipe?
Definitely! While cinnamon and nutmeg are classic, spices like cardamom, ginger, or even a pinch of ground cloves can add exciting new layers of flavor to your pudding.
Is this recipe suitable for people with nut allergies?
This recipe is naturally vegan and dairy-free but not nut-free since almond milk is used. You can swap almond milk for oat or rice milk to make it nut-free and safe for those with allergies.
Final Thoughts
This Vegan Rice Pudding with Cinnamon and Nutmeg Recipe is truly a celebration of simple, wholesome ingredients transforming into something magical. It’s a dessert that feels indulgent yet nourishing, perfect for any season and sure to warm your heart. I encourage you to give it a try, customize it to your liking, and share it with friends or family. Trust me, once you make it, it’ll become a beloved staple in your recipe collection.
Print
Vegan Rice Pudding with Cinnamon and Nutmeg Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This creamy and comforting Vegan Rice Pudding is a delightful dairy-free dessert made with short-grain rice simmered in almond milk and sweetened naturally with maple syrup. Flavored with warm cinnamon, nutmeg, and vanilla, it offers a rich, velvety texture perfect for a wholesome treat. Customize with your favorite toppings like fresh fruit or nuts for added taste and texture.
Ingredients
Main Ingredients
- 1 cup short-grain white rice (e.g., Arborio)
- 4 cups unsweetened almond milk (or any plant-based milk)
- 1/4 cup maple syrup (or more to taste)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- Pinch of salt
Optional Toppings
- Fresh fruit
- Chopped nuts
- Raisins
- Coconut flakes
Instructions
- Combine Ingredients: In a medium saucepan, combine the short-grain rice, unsweetened almond milk, ground cinnamon, ground nutmeg, and a pinch of salt. Stir well to incorporate all ingredients evenly.
- Cook the Pudding: Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 25-30 minutes. Stir occasionally during this time to prevent the rice from sticking or burning, and to ensure the pudding thickens evenly.
- Add Sweetener and Flavor: After the rice is tender and the pudding has thickened, remove the saucepan from heat. Stir in the maple syrup and pure vanilla extract, mixing thoroughly to blend the flavors.
- Serve and Garnish: Spoon the warm pudding into serving bowls. Add your choice of optional toppings such as fresh fruit, chopped nuts, raisins, or coconut flakes for enhanced texture and flavor. Serve warm or chilled based on preference.
Notes
- You can substitute almond milk with any other plant-based milk such as oat, soy, or coconut milk.
- Adjust the maple syrup amount to taste depending on your desired sweetness level.
- Short-grain rice is preferred for its creamy texture, but medium-grain can be used as a substitute.
- Stir frequently towards the end of cooking to avoid the pudding sticking or burning.
- This pudding can be served warm or chilled, and it thickens further as it cools.
