Vegan Orange & Cinnamon Rice Pudding
Orange & Cinnamon Rice Pudding is a warm, comforting classic, reimagined here as a rich, silky vegan treat. Fragrant citrus zest and warm cinnamon infuse tender rice cooked in creamy plant milk, creating a sweet, aromatic dessert that feels indulgent yet wholesome. It is naturally free from dairy, eggs, and animal products — perfect for breakfast, a light dessert, or a cosy evening treat.
Shared by kiran
Time
40 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- 150g short‑grain rice or pudding rice
- 750ml unsweetened plant milk (oat, almond, or coconut milk works best)
- 80–100g sugar or sweetener of choice (adjust to taste)
- 2 large oranges: finely grated zest + 2 tbsp fresh juice
- 1 cinnamon stick (or ½ tsp ground cinnamon)
- Pinch of salt
- Optional garnish: fresh orange segments, extra cinnamon, a sprinkle of toasted coconut
👩‍🍳 Instructions
- 1
Combine base: Rinse the rice briefly and place in a heavy‑based pot. Add plant milk, sugar, orange zest, cinnamon stick, and a tiny pinch of salt.
- 2
Simmer: Bring to a gentle boil, then lower heat to the lowest setting. Cover partially and simmer for 35–40 minutes, stirring frequently especially towards the end to prevent sticking, until the rice is very soft and the mixture is thick and creamy.
- 3
Finish: Remove the cinnamon stick. Stir in the fresh orange juice and taste — add a little extra sweetener if needed.
- 4
Serve: Spoon into bowls while warm. Top with fresh orange slices and a dusting of cinnamon. It will thicken more as it cools.