It’s not secret that I’m a chocolate person or more precisely addict, and if business as usual I would have planned a chocolate dessert, for this evening’s dinner. An element of surprise is always good, so new ingredients are called for. Vanilla popped up – I love vanilla and I haven’t made vanilla pudding since I was at the school kitchen learning to cook. The time has come to see if can see make it. Since the original recipe is not vegan, I have veganzised it.

This is a dessert, but I believe it’s just as good as breakfast 😉

Yields 4

Home made Vegan Vanilla Pudding

10 minPrep Time

25 minCook Time

35 minTotal Time

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  • 1-1/2 cups / 280 g rice; use short or medium grain rice for a creamy outcome
  • 1/3 cup / 65 g sugar
  • 1 vanilla bean, seeded and scraped
  • 7 cups / 1-1/2 litre almond milk with vanilla or unsweetened
  • pinch of sea salt
  • berries of your choice for topping


  1. Start by rinsing the rice with cold water. Add rice to a medium saucepan. Add sugar, vanilla bean and pod, salt, and 1 cup / 2.5 dl. of almond milk.
  2. Cook over low heat, stirring occasionally, until the almond milk is absorbed, about 5 minutes. Gradually add the remaining of almond milk, about 1/2 cup / 1 dl. 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, remove vanilla bean and transfer into a pretty glass.
  5. Garnish with fresh berries
Cuisine: Vegan | Recipe Type: Dessert

Photo credit: Hazel Estrada

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