Almond Breeze Vegan Rice Pudding

Vegan rice pudding is a thick and creamy sweet pudding made with almond milk. Vegans and non-vegans alike will love. this delicious dessert! This easy recipe is also gluten free and dairy free.

3 parfait glasses of vegan rice pudding topped with fresh berries

This is a sponsored post by Almond Breeze. All reviews and opinions expressed in this post are based on my personal view.

I am sitting on the couch waiting for Downton Abbey to start. It has been so long since Season 2 ended that I almost forget what happened, but I have been looking forward to this for many, many, many months. I feel bad for my family who is going to have to endure me speaking in my terrible British accent for the next 3 months of Mondays. From this point forward, please read this with a British accent and go fetch yourself a cup of tea. 🙂

Over the holiday, I saw an old friend that cannot eat dairy. In our conversation, he mentioned that dessert is the thing that he misses the most. Almost everything baked has some sort of dairy in it. I got to thinking and had to agree that I use an obscene amount of dairy in my baking. It is really easy to find good vegan baked goods, but it can be hard to satisfy the need for something creamy.

I was flipping through Food & Wine a few days later and found that they were highlighting almond milk. This recipe was included, and I love how it is made in a similar way to risotto. The almond milk is added slowly, absorbing the liquid before you add more. The end result is an incredibly creamy almond milk rice pudding that is simple but satisfying. I added a vanilla bean to mine, but you could just add a splash of vanilla extract if you prefer.

Is rice pudding for dessert or breakfast?

This vegan rice pudding is great after dinner, but I also like to eat it for breakfast. I think it is a great addition to a brunch menu. Top with some preserves or fresh berries and you are good to go. Next time, I am going to try to make it with quinoa and see what happens; As a result, I think it will be a really healthy, protein filled breakfast.

ingredients to make almond milk rice pudding

Ingredients in almond milk rice pudding

1 1/2 cups rice (sushi rice, jasmine, and basmati all work really well for this recipe.)
1/3 cup sugar
1 vanilla bean, seeded and scraped
7 cups Almond Breeze Almond Milk, vanilla or unsweetened
pinch of sea salt
fresh berries

How to make vegan rice pudding

cooked rice in a strainer to make vegan rice puddingStart by rinsing the rice with water. Add to a medium saucepan.

making rice pudding in a saucepanAdd sugar, vanilla bean, salt, and 1 cup of almond milk.

cooking rice in saucepan on stoveCook over low heat, stirring occasionally until the milk is absorbed, about 5 minutes.

stirring almond milk into rice to make dairy free rice puddingGradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb into the rice before adding more.

thick and creamy risotto in saucepanAfter 25 minutes, the rice pudding will be thick and creamy. Allow it to cool, then stir in the last cup of milk. Remove the vanilla bean and spoon the pudding into a pretty glass.

3 rice desserts topped with blueberries and raspberriesGarnish with fresh berries, roasted strawberries, or a spoonful of preserves

Tips for making Vegan Rice Pudding //

  • You can make this recipe just with almond milk, or a combination of almond and coconut milk. As a result of using coconut milk, the pudding is much creamier.
  • To get really creamy rice pudding, cook it slowly and wait until the almond milk. is almost fully absorbed by the rice before adding more.
  • Using a vanilla bean, will give the best flavor. Although, a good substitute is to add two teaspoons of vanilla extract.
  • I serve these in Weck Tulip Jars. They have a lid for storing.
  • A spoonful of whipped coconut cream sends this dessert over the top.
almond milk rice pudding recipe

Almond Breeze Vegan Rice Pudding

Yield: serves 6
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Vegan rice pudding is a thick and creamy sweet pudding made with almond milk. Vegans and non-vegans alike will love. this delicious dessert! This easy recipe is also gluten-free and dairy-free.


  • 1 1/2 cups rice (sushi rice, jasmine, basmati are really good in pudding)
  • 1/3 cup sugar
  • 1 vanilla bean, seeded and scraped
  • 7 cups Almond Breeze Almond Milk, vanilla or unsweetened
  • pinch of sea salt
  • berries


  1. Start by rinsing the rice with water. Add rice to a medium saucepan. Add sugar, vanilla bean and pod, salt, and 1 cup of almond milk.
  2. Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes. Gradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb before adding more.
  3. After 25 minutes, the rice pudding will be thick and creamy.
  4. Let cool, and stir in the last cup of milk. Remove vanilla bean and spoon into a pretty glass. Garnish with fresh berries, or a spoonful of preserves.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 247Total Fat: 3.2gSaturated Fat: .1gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 850mgCarbohydrates: 49.4gFiber: 1.8gSugar: 11.3gProtein: 4.5g

All information and tools presented and written within this site are intended for informational purposes only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Disclosure: I was paid by Blue Diamond Almond Breeze for this post. I am compensated for my time, however, all opinions expressed are my own.

There are affiliate links in this post. If you click on the link and make a purchase, I get a percentage at no cost to you.

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BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

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This Post Has 140 Comments

  1. Anna

    I’ve just made a batch of quinoa porridge, I can’t wait to eat it!
    I love this rice pudding, I’m trying it tomorrow 🙂

    1. bakedbree

      I hope that you love it!

      1. Erin

        I was wondering about how many servings does this recipe make? and what is the serving size? It looks delicious by the way:)!!!

  2. Shaina

    I’ve never had rice pudding before but this sounds awesome! Can you use vanilla extract or do you definitely recommend using the actual vanilla bean?

    1. bakedbree

      Of course!

      1. Sophia Rucireta

        Doesn’t a vanilla bean have dairy?

        1. bakedbree

          No, a vanilla bean is not dairy.

          1. Nicole

            Omg does vanilla bean have dairy? is that a real question!?

            1. bakedbree

              Yup. You’d be surprised what kind of questions I get.

  3. Barbara

    Almond breeze also makes an almond/coconut milk which would be great in rice pudding! Thanks for the suggestion. I have been drinking chocolate almond milk once a day. It has more vitamins/minerals than cow’s milk!

    1. bakedbree

      I love that milk!

  4. Katrina @ Warm Vanilla Sugar

    What a fabulous idea! Love this!

    1. bakedbree

      Thank you Katrina!!

  5. Nicole

    I love the idea of trying this with quinoa as I’ve been eating a lot of that for breakfast. If you did that, how much quinoa do you think you would use, and how much milk?

    1. brista

      I was wondering about the quinoa too!

      1. bakedbree

        I think that we need to try it!

    2. bakedbree

      I am not sure, I would have to try it.

    3. Charlene

      How much quinoa and milk would you use or substitute?

      1. bakedbree

        I really don’t know. I’ve ever used quinoa in place of rice before

  6. Jennifer @ Mother Thyme

    I have to admit I have not seen Downtown Abbey but I hear such great things about this series I think I need to catch up and watch it. Rice pudding is a favorite of mine and my kids. This is so lovely. I love your addition of Almond Milk.

    1. bakedbree

      Yes. You. Do! I love that show!

  7. Katie @ Blonde Ambition

    Love this use of almond milk! Also I like how few ingredients are involved…simple and clean! 🙂

    1. Lynn

      Normally I just slowly cook the rice and milk to make rice pudding. Is it different with almond milk, that the milk needs to be added gradually?

      1. Bree Hester

        This is my preference, it more like a risotto.

  8. Ally

    I’m also lactose intolerant and have a lot of trouble with dairy so this is so great to see!

    1. bakedbree

      I am so glad!

  9. Carla @ Carlas Confections

    I actually really love making vegan desserts too. They arent as hard as they seem like they would be 🙂 But I do understand wanting to have the creaminess for dessert. This looks like a perfect substitute. And I love how you cook it with the vanilla bean pod in there. So much extra flavor in there!

    1. bakedbree

      I do too! I bought some cashews to play around with soon. I love vegan cheesecake. 🙂

  10. Jessica

    I actually made this tonight and it was wonderful!

    OK, some confessions. I used vanilla extract not a vanilla bean. I used soy and rice milk instead of Almond Breeze. I used maple syrup instead of sugar. I added raisins. And I lost track of how many cups of “vegan milk” I added. But I did wash the rice and put in the pinch of salt!

    I did this while making a big pot of soup. Then the garbage disposal malfunctioned and carrot scraps came pouring out from under the sink and made a big disgusting mess! My husband is on his second trip to Home Depot tonight to fix the plumbing.

    Thanks Bree because we needed our big pot of Vegan Rice Pudding to get us through the night! Here is my blog about the big mess.

    I do appreciate when mainstream food bloggers like yourself put in these easy and healthy vegan recipes. My husband had a stroke and heart attack very young, we’ve been eating a plant based diet now for almost five years. Meat? Ugh! But it is the comfort food we miss. Thanks, it was really yummy!!!!!

    1. bakedbree

      Oh no! I am so sorry that you had such a bad night! I am glad that you like my vegan recipe. I eat very, very little meat, but could never call myself a vegetarian.

    2. Joan

      I will be making this tomorrow. I made rice pudding earlier today with brown rice and coconut milk and it was tasty but not very creamy. Just a little comment Jessica. I will be 60 next month and five years ago reversed my heart problems (and arthritis, psoriasis, etc) with a plant based diet. I couldn’t believe the huge difference it made in my health. Good luck to you and your husband.

      1. bakedbree

        I am so happy to hear that your lifestyle changes have made such a difference.

  11. Chung-Ah | Damn Delicious

    Can you believe I’ve never had rice pudding before?! Yeah that needs to change ASAP!

    1. bakedbree

      Say what? Yes you do!

  12. Erin

    Hi! This looks delicious! I want to make it today for my nieces who are vegan, as well as for me, not vegan, but I don’t eat dairy. I am just wondering if you start with cooked or uncooked rice. You didn’t specify, but the rice in the first picture looks as though it’s been cooked already. Thanks!

    1. bakedbree

      Uncooked. You cook the rice as it is on the stove.

      1. Erin

        Awesome! Thank you! I will be making this tonight 🙂

        1. bakedbree

          I hope that you do.

  13. Charlotte

    Going to have to try this recipe tonight! Where did you get the jars?

    1. bakedbree

      They are Weck jars. I ordered them online. Small tulips I believe.

  14. Kim

    This looks good, the pictures are really pretty and that is coming from someone who has never been a fan of things that have a porridge-y consistency. It looks like you used white rice–do you think this would work with brown rice?

    1. bakedbree

      Yes, but it will take a lot longer to cook.

  15. Natalie J Vandenberghe

    This sounds delicious! I loved Almond Breeze the first time I tasted it and have been wondering if I could use it to make tapioca pudding. After seeing your recipe, I’m pretty sure I can. Thanks for sharing!

    1. bakedbree

      You can sub almond milk for just about anything I think. There are lots of great recipes on the Almond Breeze website, go check it out!

  16. Amy

    What if all I had was Minute Rice?

    1. bakedbree

      It will not have the same creamy texture, but you can try it.

  17. Meghan

    Do you think Soy milk can be used a replacement? I have a child with a severe dairy and nut allergy so almond milk is not a good option. I’ve been looking for an evaporated milk substitute that is non dairy and tree nut free. Ideas?

    1. bakedbree

      Absolutely! I would try using coconut milk. It is rich and creamy and you can sub it out in most recipes.

      1. Nikki

        You should also look into whether your child is actually allergic to almonds. They aren’t actually in the nut family – I learned this because my ex was severely allergic to all nuts. Apparently almonds are actually in the family of pits. It made our lives a lot easier for me to be able to keep almonds around.

  18. Lindsay Jo Burden

    I’ve been using almond milk in my rice pudding for about a year now, cooking it slowly over the stove as you do! I use maple syrup in my recipe, but the rest is the same and it’s lovely to see someone else enjoying this yummy breakfast/dessert!

    1. bakedbree

      Yum! Maple syrup would be delicious. Must try that next time I make it.

      1. Darcie

        Silly question but the rice is pre cooked right?

        1. bakedbree

          No, it is uncooked. You are cooking the rice on the stove.

  19. Reg Liski

    I just made this pudding as a perfect (freezing cold day outside) dessert. I will never go back to conventional rice pudding!! Sooo creamy & delicious. I also have roasted apple compote in oven for topping layer – if I can wait…have taste tested about 3 times already – hee! Thank you for this delicious recipe!!

    1. bakedbree

      I am so glad that you liked it so much! Apple compote sounds perfect on top.

  20. Jackie

    Thanks for sharing this recipe. I had no vanilla of any kind, so used almond extract. Tastes delicious!

  21. judy

    What is the nutritional information on this?

    1. bakedbree

      I do not do nutritional information as I am not a nutritionist. Feel free to plug it into a calculator.

  22. Chelsea

    I just made this, it was exactly what I was looking for! I didn’t have any vanilla so I used honey instead – topped with blueberries and drizzled with more honey – so good!

    1. bakedbree

      That is great to here Chelsea! Sounds delicious.

  23. Rick and Eileen

    I used 5C vanilla almond milk 2C Thai Kitchen coconut milk, amaranth as the grain, and xylitol as the sweetener. Turned out amazing, takes forever with amaranth though!

    1. bakedbree

      Glad that you liked it. I have never tried amaranth.

  24. Melissa

    Sounds so wonderful. I would like to try making it with honey. How much honey did you use?

    1. bakedbree

      I didn’t make it with honey, but you would do it to taste.

  25. Lisa @ A Little Slice of Life

    I love rice pudding. This recipe looks amazing and I can’t wait to try it out.

    1. bakedbree

      Thank you Lisa! I hope that you do.

  26. Stephanie A.

    Can you use brown rice for this recipe??

    1. bakedbree

      Yes, but it will take a lot longer to cook.

  27. Katie McManners

    Oooooh thank you thank you! I was given a family recipe for rice pudding but I avoid dairy.

    1. bakedbree

      You are very welcome!

  28. KatieMcManners

    Thank you so much! I made this last night and reviewed it on my blog with 5 readers. 🙂

    1. bakedbree

      Thank you for sharing it, and we all have to start somewhere!

      1. Susan

        Ive never used a vanilla bean pod before. I know it’s embarrassing. But I want to since I’m a vanilla freak. What do you mean by seeded? Are you scrapping out the inside and using what is scraped out?

        1. Bree Hester

          That’s not an embarrassing question at all! You cut the pod in half, and use the back of the knife to scrape out the seeds. That’s the part you use.

  29. Nicole S.

    This looks delicious! How many servings does this make approximately and what is the serving size? 1/2 cup?

    1. bakedbree

      6? 1/2 cup sounds about right.

  30. Katie

    This looks great! I am going to try this with my Blue Diamond Coconut Almond milk. Do you think brown rice could be subbed in this recipe?

  31. Katie

    Oops – just saw the same question a few posts up. Thank you!!

  32. Jillian

    So are you putting uncooked rice in the pot with the vanilla and salt and other ingredients?? I’m new to this cooking thing! 🙂

    1. bakedbree

      Yes, uncooked rice.

  33. Klaus

    Hi Bree!
    So I read your blog for quite some time and really wanted to cook some of your stuff. So far I always had some problems with the units you use in Northern America. Over here in Europe we have our gramms, litres, kilogramms etc. Perhaps its because I’m male and want to have precise information, but I always had some resentments against “cups” as a unit. Don’t know why but I can’t change it. Which is a pitty, because I really like some of your cookie recipes 🙂

    But tomorrow I am going to try this recipe. First of all I need to find something similar to the almond milk, which is my first challenge. But as I am on holiday I have time and so I am eager to cook something of your stuff.

    Greetings from far away Austria (by the way a very “foody” country).

  34. Klaus

    I tried my first recipe of your blog today and it was a great one. My kids just loved it – though they wanted some Nutella creme on it. Tasted good, too. I prefer the berry stuff, though.

    1. bakedbree

      Smart kids! That’s a good idea.

  35. Tish

    Great recipe idea. Do you remove it from the heat after the first 5 minutes?
    Thank you!

    1. bakedbree

      No, you lower the heat and cook for 25 minutes more.

  36. Dian

    I love this recipe. I’ve been making it with vanilla extract and ground cinnamon instead, because I don’t keep vanilla beans and cinnamon sticks in the house, and it’s great like that. The only change I make is grating in a *little* lemon zest near the end. It gives it a nice fresh flavor. Also when making for my girlfriend she prefers more sugar, but my family and I like it less sweet like you wrote. For some reason when I cook this it takes over an hour. What am I doing wrong? Do you ever cover it? I’m using low heat and not covering, stirring every few minutes. Worth the wait anyway, but would love to get the cook time down.

    1. bakedbree

      I would say covering it, or almost cover it. You can also make it in a slow cooker. It taste more time, but is 100% hands off.

  37. Anna

    Should I store this in the fridge overnight? I’m afraid the rice will get hard if I put it in the fridge

    1. bakedbree

      Yes, you can warm it in the microwave if you need to.

  38. cathy

    Just found this recipe and you through pinterest and am happy about both.

    I made this with almond milk eggnog – so delicious!

    1. bakedbree

      Good idea! Sounds delicious and a great way to use up extra holiday eggnog.

  39. Christina

    This sounds amazing! I really want to try to make this in a slowcooker. Any suggestions for the method?

      1. Christina

        Thank you so much!

  40. Rosalind Gonzalez

    I am wondering what you meant by low heat. I put it between 3 and 4 out of 9 and I am going on the 15 minutes now and the milk has yet to be absorbed. I started off with the 1 cup of almond milk. since you said to wait for it to be absorbed I still haven’t added the rest of the milk, but according to the instructions it says a cook time of 25 min. Plus , the ingredients says 7 cups of almond milk, but according to you instruction I would have only used a total of 4 cups.

    1. bakedbree

      It will vary, but it should be absorbed a little. And I just went and checked and the instructions call for 7 cups.

  41. Lisa

    Hi, this recipe looks fabulous. I would really like to use up some pre-cooked jasmine rice but I’m wondering how to do so effectively for the rice pudding. Any suggestions?

    1. bakedbree

      The pudding thickens with the starch from the rice as its cooking. I would try a baked rice pudding instead.

  42. Alicia

    Do you think you could add Vanilla extract instead? If so about how much?
    Also, I was thinking of using Lactaid Milk. Thoughts.

    1. bakedbree

      Use vanilla, and give it a try with lactaid, but I prefer almond milk.

  43. Dorothy A

    I just made this and it came out delicious!
    I added an extra cup of milk to make it creamier

    1. bakedbree

      I’m glad that you liked it. 🙂

  44. Lynn Moss

    Hello Bree,
    I am new to Vegan and learning to cook! I have vanilla beans! I scored the length of the bean to scrape the inside, but it is moist and a bit oozing. Am I scraping this away? (I thought I would be scraping dry bean stuff)

    1. bakedbree

      A good vanilla bean should be soft and moist. That sounds right to me.

  45. Cailin

    So glad to have found this post- making the switch to vegan and don’t want to lose all my yummy faves in the process.
    Can’t wait to try this!

    1. bakedbree

      Best of luck! There are so many delicious vegan desserts, some I like better than non-vegan ones.

  46. Dawn

    I made this today and it turned out wonderful!
    Have you tried to freeze it?

    1. bakedbree

      No, I haven’t. I rarely freeze anything. Sorry I can’t be more helpful.

  47. Ashley

    I’ve run into the issue of trying to create healthier dishes that I end up hating and I waste so much food. How do you think the recipe would work if I cut it to something like 1/4th of the recipe just to give it a try…?

    1. bakedbree

      As long as you keep the ratios the same, you should be fine. Rice can be tricky if you don’t pay attention to the rice to water ratio.

    2. Katie

      I cut this by 1/4! I used 1/4 cup of rice and a little less than 2 cups of almond milk. I also did 2 tbps of sugar 🙂 It was soooo good!

      1. bakedbree

        I’m glad that it worked.

  48. Betsy Burdett

    Can you explain how to make it with precooked rice? I don’t think it will absorb the milk.

    1. bakedbree

      I don’t think that it would either, I always use uncooked rice.

  49. Elizabeth

    How much vanilla extract should be used? Also, how long will this last after making?

    1. bakedbree

      2 teaspoons? A few days in the fridge.

  50. Jaco

    This took much longer than 25 mins to cook.

  51. Mary

    I have made this recipe numerous times and it is amazing every time. It takes awhile but it’s worth it! Thanks, Bree!

    1. bakedbree

      I am so glad Mary! Rice doesn’t take forever, but it helps male it super creamy.

  52. Hayley Morrin

    Do you think Arborio rice would work?

    1. bakedbree

      It should, but I’m not sure what the cooking time would be. It might take longer.

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  54. Sara

    Help please!
    It tastes delicious but it’s too soupy/watery. Is there a trick to making it firmer or thicker or more putting like?
    It’s my fault I know, I rushed through the directions, used cooked rice, & did not take my time

    1. bakedbree

      ALl of the reasons you provided are the reason why it was soupy/watery. It needs a lot of time to soak up the liquid. Sorry!

  55. Dianne

    Hello Bree
    Made this rice pudding for dessert today. Amazing! We follow plant based meals and I only use 5 star recipes. Delicious, flavorful food is what I serve in our home. What a presentation to put rice pudding in a pretty glass with strawberries and lemon zest. It really elevated the eye appeal to another level. I ran out of almond milk the last cup so I stirred in unsweetened almond creamer at the end. Yummo!! Thanks so much.

    1. bakedbree

      That sounds like a happy accident. Almond creamer has changed my life.

    2. Poopie

      Can you use instant rice

      1. Bree Hester

        No, it will break up and become like grits or mush.

  56. Kris

    I made this about an hour ago. I used jasmine rice, and vanilla extract. I also used sweetened vanilla almond milk and I followed the instructions accordingly, however, I did add in about a tsp of cinnamon. I absolutely love it. It’s creamy and nice, not too sweet, but not lacking in flavour, either. Thank you for sharing this beautiful recipe. My 4 kids, my husband and I all enjoyed it; a nice treat.

    1. bakedbree

      I am so glad that you liked it so much. Enjoy!

  57. Scott

    Just made this with brown rice and sucralose instead of sugar. Also added cinnamon. Great recipe. Thank you.

    1. Bree Hester

      I am so glad that it worked and you enjoyed it.

  58. Poopie

    Can you use instant rice for this

  59. C

    Excellent! Made it this evening with arborio rice, brown sugar and vanilla extract – served with a spoonful of raspberry jam, as that’s how my mom used to top her pudding… Will have the remainder for breakfast!

  60. Sara

    Hi there! I can’t wait to make this over the holidays. I saw a post earlier asking if this can be made in a slow cooker. The link you provided no longer opens. Do you have an updated slow cooker version you would recommend?

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