Creamy Vanilla Rice Pudding With Coconut Milk – Simple, Comforting & Dairy-Free Dessert

There is nothing quite like a warm bowl of dessert to make your house feel like a home. This creamy vanilla rice pudding is my absolute favorite way to satisfy a sweet craving while keeping things plant-based. By using rich coconut milk and natural maple syrup, we create a silky texture that rivals any traditional recipe. It is simple enough for a Tuesday night but feels special enough to serve to guests.

Creamy Vanilla Rice Pudding With Coconut Milk, Cinnamon, Maple Syrup, and Raisins – Simple, Comforting & Dairy-Free Dessert

The Flexi Vegan

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• Short-grain white rice (such as arborio or sushi rice)
• Canned coconut milk (full-fat for extra creaminess)
• Water or unsweetened almond milk (to lighten the base)
• Maple syrup
• Vanilla extract
• Ground cinnamon
• Raisins (golden or regular)
• Sea salt
• Optional: Orange or lemon zest, nutmeg, toasted coconut flakes for topping

Instructions

 

• Rinse the rice. Place 1 cup short-grain white rice in a fine-mesh sieve and rinse under cool water until it runs mostly clear. This removes excess starch and helps prevent gumminess.
• Combine the base. In a medium saucepan, add the rinsed rice, 1 can (13.5–14 oz) full-fat coconut milk, 2 cups water (or almond milk), a pinch of sea salt, and 1 teaspoon ground cinnamon. Stir to distribute the rice.
• Bring to a gentle simmer. Set over medium heat and stir often as it warms. Once small bubbles appear, reduce to low. Keep the heat gentle to avoid scorching the coconut milk.
• Cook low and slow. Simmer uncovered for 25–35 minutes, stirring every few minutes, especially near the end. The rice should become tender and the mixture thick and creamy. If it gets too thick before the rice is soft, add warm water in 1/4-cup splashes.
• Add sweetness and flavor. Stir in 1/3–1/2 cup maple syrup (to taste), 1–2 teaspoons vanilla extract, and 1/2 cup raisins. Cook 3–5 more minutes so the raisins plump and the flavors meld.
• Adjust the texture. Turn off the heat. The pudding will thicken as it cools. If you prefer it looser, stir in a bit more warm water or coconut milk until it’s just how you like it.
• Finish and serve. Taste and add a little more maple syrup or cinnamon if needed. For a bright note, fold in 1 teaspoon citrus zest. Serve warm with a sprinkle of cinnamon or a few toasted coconut flakes.

What Makes This Special

This rice pudding is all about comfort made simple. The coconut milk gives it a lush, custard-like texture without any cream.

Maple syrup adds a rounded, caramel note that pairs beautifully with cinnamon and vanilla. Raisins swell and soften as the pudding cooks, bringing gentle bursts of sweetness. Best of all, it’s dairy-free, naturally sweetened, and uses pantry staples.

Shopping List

• Short-grain white rice (such as arborio or sushi rice)
• Canned coconut milk (full-fat for extra creaminess)
• Water or unsweetened almond milk (to lighten the base)
• Maple syrup
• Vanilla extract
• Ground cinnamon
• Raisins (golden or regular)
• Sea salt
• Optional: Orange or lemon zest, nutmeg, toasted coconut flakes for topping

Step-by-Step Instructions

1. Rinse the rice. Place 1 cup short-grain white rice in a fine-mesh sieve and rinse under cool water until it runs mostly clear.This removes excess starch and helps prevent gumminess.
2. Combine the base. In a medium saucepan, add the rinsed rice, 1 can (13.5–14 oz) full-fat coconut milk, 2 cups water (or almond milk), a pinch of sea salt, and 1 teaspoon ground cinnamon. Stir to distribute the rice.
3. Bring to a gentle simmer. Set over medium heat and stir often as it warms. Once small bubbles appear, reduce to low.Keep the heat gentle to avoid scorching the coconut milk.
4. Cook low and slow. Simmer uncovered for 25–35 minutes, stirring every few minutes, especially near the end. The rice should become tender and the mixture thick and creamy. If it gets too thick before the rice is soft, add warm water in 1/4-cup splashes.
5. Add sweetness and flavor. Stir in 1/3–1/2 cup maple syrup (to taste), 1–2 teaspoons vanilla extract, and 1/2 cup raisins.Cook 3–5 more minutes so the raisins plump and the flavors meld.
6. Adjust the texture. Turn off the heat. The pudding will thicken as it cools. If you prefer it looser, stir in a bit more warm water or coconut milk until it’s just how you like it.
7. Finish and serve. Taste and add a little more maple syrup or cinnamon if needed.For a bright note, fold in 1 teaspoon citrus zest. Serve warm with a sprinkle of cinnamon or a few toasted coconut flakes.

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How to Store

Let the pudding cool to room temperature, then store it in an airtight container in the fridge for up to 4 days. It will thicken as it chills.

To reheat, warm gently on the stove or in the microwave, stirring in a splash of water or coconut milk to loosen. You can also enjoy it cold straight from the fridge.

Why This is Good for You

• Dairy-free and gentle: Coconut milk is creamy yet easy on many stomachs compared to dairy.
• Balanced sweetness: Maple syrup brings minerals and a complex flavor, so you can use less sweetener overall.
• Satisfying carbs: Rice provides steady energy, making this a comforting snack or dessert.
• Warm spices: Cinnamon adds cozy flavor and pairs well with natural sweetness.

Common Mistakes to Avoid

• Using high heat: This can scorch coconut milk and stick the rice to the pot. Keep it at a gentle simmer and stir often.
• Skipping rinsing: Unrinsed rice can turn gummy.A quick rinse helps the texture stay silky.
• Adding sweeteners too early: If you add a lot of maple syrup at the start, the mixture may thicken too fast. Sweeten toward the end to control consistency.
• Not adjusting thickness: Rice pudding sets as it cools. Always loosen with a splash of liquid when reheating.

Alternatives

• Rice swaps: Use jasmine for a fragrant twist or arborio for extra creaminess.Avoid long-grain basmati, which can turn dry.
• Sweetener options: Try coconut sugar or brown sugar. For a refined-sugar-free option, use date syrup or mashed ripe banana.
• Mix-ins: Swap raisins for chopped dates, dried cherries, or apricots. Add toasted almonds or pistachios for crunch.
• Flavor upgrades: A cinnamon stick, a pinch of nutmeg, or a cardamom pod will deepen the aroma.Remove whole spices before serving.
• Lighter version: Use half full-fat coconut milk and half almond or oat milk for a less rich pudding.

FAQ

Can I make this without raisins?

Yes. Simply leave them out or replace with another dried fruit. The pudding will still be creamy and flavorful.

Is this gluten-free?

Rice and coconut milk are naturally gluten-free.

As always, check labels on vanilla extract and any add-ins to confirm.

Can I use leftover cooked rice?

You can. Use 3–4 cups cooked short-grain rice and simmer with coconut milk and a little water for 10–15 minutes. Add maple syrup, vanilla, cinnamon, and raisins near the end.

How do I prevent the pudding from sticking?

Use low heat, stir frequently, and scrape the bottom and sides of the pot with a heatproof spatula.

A heavy-bottomed saucepan helps distribute heat evenly.

Can I serve it cold?

Absolutely. Chill it in the fridge and loosen with a splash of coconut milk or water before serving. It’s great with fresh berries on top.

Wrapping Up

This creamy vanilla rice pudding is simple, soothing, and easy to make with pantry staples.

I cannot wait for you to try this one! Whether you enjoy it steaming hot from the stove or chilled from the fridge the next morning, this pudding is a total game changer. If you make it, please tag me in your photos or leave a comment below to let me know how it turned out. Sending you so much love and happy cooking. I will see you in the next recipe!

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