Total Time
Prep 10 mins
Cook 20 mins

This makes a great breakfast if you have leftover rice. Serve hot or cold with soy milk or cream. Adapted from How It All Vegan cookbook.

Ingredients Nutrition


  1. In a medium saucepan, add the milk of choice, cooked rice, cinnamon, vanilla, raisins, almonds, and sweetener and bring to a boil.
  2. Reduce heat and simmer on low heat about 15-20 minutes or until pudding thickens to desired consistency, stirring occasionally.
  3. Makes 2 or more servings.
Most Helpful

This is a great way to use almond milk! I used the greater amount of milk so it wouldn't be too thick. Even THE PICKY ONE who doesn't like nuts liked it!! Easy & delicious! Made for Aussie Swap 2/12.

Elmotoo February 07, 2012

Leading off the other comment, I forgot to make a few points. If you want chocolate pudding add ~1-2 tbsp of carob powder. It was awesome! I feel like this didn't make 2 or more servings though. I think I made ONE! Maybe because it was so fantastic.

sxyontez November 12, 2015

This was amazing. I used a can of coconut milk and water to make up the 2 cups, omitted the almonds (didn't have any), and used the smaller amount of maple syrup. I'm sure the coconut milk increased the calories considerably, but since it's not eaten everyday...

Stephy Turner March 13, 2014