Creamy Rice Pudding (plant-based, gluten-free)

5 from 2 votes
When there’s leftover rice around, we like to turn it into a comforting bowl of creamy, vanilla-y, raisin-y goodness.
You can enjoy this for breakfast or dessert – it’s like a warm hug.
Today I am practicing doing less.
I wish you a day of freedom, space, and ease. 🙂
Cook Time 20 mins
Total Time 20 mins
Course Breakfast
Cuisine British
Keyword comfort food, gluten-free, plant-based


  • 2 cups cooked brown rice
  • 2 cups coconut milk, soy milk, or other plant-based milk
  • ¼ tsp salt
  • cup raisins
  • 1 tsp vanilla
  • Coconut sugar or cinnamon to top your pudding (optional)


  • Mix all the ingredients into a medium pot except the maple syrup and cinnamon (if you want them as a topping).
  • Heat over medium high heat, stirring frequently, for about 15 minutes until it starts to get thick and creamy.
  • Serve hot or cold. Enjoy!
Did you make this? Please let me know by tagging @maitricooks on Instagram and leave a rating in the comments below. Happy cooking, and lots of love! 
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