Recipe for Rice Pudding – Vegan Rice Pudding — The Frugal Chef


This recipe for rice pudding is made with ginger and cinnamon infused coconut milk. It is creamy, delicate and delicious. It is also very easy to make. It happens to be vegan to boot.
This dessert will not keep well so make sure to eat it the day you make it. Otherwise it will turn into a big starchy blob that will taste good but will not be very pleasant to eat! Enjoy!
Share, like and comment.
Follow me :
Twitter :
Facebook :
Instagram :
Serves four
½ cup Arborio or short grain rice
1 cinnamon stick
1 – 1 inch piece of peeled fresh ginger
1 tsp. vanilla extract
3 to 4 TBS agave syrup or sugar
1 – 14 oz. (400 ml) can of coconut milk + more to serve
½ cup raisins
Ground cinnamon
Place the rice in a pot and cover with water – about ½ inch over the rice. Add the cinnamon stick, ginger, vanilla and agave. Bring to a simmer and cook until the rice absorbs the water.
Add 1/3rd of the coconut milk and stir constantly until the liquid is absorbed. Repeat two more times until you use all the coconut milk. Add the raisins and mix well. By now the rice should be cooked. If it isn’t continue stirring for a few minutes.
Serve the rice pudding warm or at room temperature. Sprinkle some ground cinnamon on top and add a splash of coconut milk to serve. Finish all the pudding as it will not keep well.
Print your recipe here —
Music :
Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (


Please enter your comment!
Please enter your name here