This creamy vegan rice pudding, also known as rice kheer, is a simple, comforting dish that can be enjoyed warm or chilled. Made with coconut milk and infused with cardamom and lemongrass, it works just as well for breakfast, a midday snack, or a light dessert.
Creamy, softly spiced, and naturally dairy-free, this is the kind of pudding that feels familiar and soothing, yet comfortingly special. It’s part of my collection of sweet breakfast recipes, often enjoyed on slower mornings.
A familiar pudding, simply reimagined
When we think of pudding, it often brings to mind something thick, creamy, and cooked slowly on the stovetop. Rice pudding is one of the most nostalgic versions of all, and one I grew up enjoying.
Rice puddings exist in many cultures, each with its own variations in rice, milk, and flavourings. The Mauritian version is inherited from the Indian kheer, traditionally prepared for religious ceremonies, festivals, and family gatherings. Basmati rice is simmered in milk until tender, releasing its starches to create a naturally creamy texture. In this recipe, I use coconut milk, and I’ve shared my homemade version here.
In this version, cardamom provides warmth while lemongrass adds a subtle citrus note that lifts the pudding without overpowering it. The result is delicate, aromatic, and deeply comforting.
I now enjoy this pudding most often at breakfast, but it’s equally lovely served later in the day.
If you love comforting breakfast-style puddings, you may also like this vegan bread pudding.
Watch the process
Short video showing the gentle cooking process and texture.
Creamy Vegan Rice Pudding with Coconut Milk
Ingredients
- 150 g basmati rice, [3/4 cup]
- 500 ml coconut milk, [2 cups] check my homemade recipe
- 250 – 500 ml water or more milk, [1 – 2 cups] as needed to reach desired creaminess
- 60 ml maple syrup, [1/4 cup] or other sweetener of choice, adjust to taste
- 1 cardamom pod
- 5- cm lemongrass stalk (optional), [2-inch]
- ⅓ cup mixed raisins, (sultanas and golden raisins)
- Coconut flakes, slivered almonds, pistachios (for garnish)
Instructions
- If using lemongrass, lightly slit the stalk lengthwise, keeping the layers attached so it can be easily removed later.
- In a large saucepan over low-medium heat, add the coconut milk, cardamom and lemongrass if using. Bring to a gentle rolling boil.
- Meanwhile, rinse the rice well and drain.
- Add the rice to the saucepan, stir, cover, and cook for about 10 minutes, stirring occasionally to prevent sticking.
- Add more water or coconut milk as needed and continue cooking for another 7–12 minutes, until the rice is tender and the pudding reaches your desired creaminess.
- Stir in the maple syrup and raisins. Cook for a few more minutes, then turn off the heat.
- Remove the lemongrass and cardamom pod.
- Garnish with coconut flakes if desired and serve warm or chilled.
Video
Notes
More comforting puddings you may enjoy
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Discover more from Veganlovlie: Scrumptious Vegan Recipes
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Hi, Would this recipe work in a pressure cooker, like the Instant Pot? And could one substitute a mix of red and brown jasmine rice? Thank you.
Sorry for my late reply. I’m not sure whether this would work in a pressure cooker. Rice pudding becomes creamy with the slow simmering as the rice disintegrates into the coconut milk. As for the rice, you can substitute it although brown rice will result in a less creamy pudding. I hope this helps.