The Best Brown Rice Pudding Recipe (Creamy + Dairy-Free!)

This Easy brown rice pudding is so delicious. I’m not really sure why I waited so long to share it here!

The best part about this brown rice pudding recipe is that you can also swap out the brown for white rice, if you are so inclined.

I decided that I needed to make some, but I only had almond milk and brown rice on hand. Brown rice is a whole grain option, so I figured that would be fine and went with it.

This was my first time using brown rice in a rice pudding recipe, it went pretty smoothly!

This recipe makes a great vegan dessert.

I took my book of family recipes, found the rice pudding recipe, and twisted it into something just a bit different with brown rice and almond milk. It isn’t a traditional rice pudding, but it is helpful for special diets. This recipe is technically vegan and is helpful for healthy eating.

What can you add to rice pudding?

I really wanted to add dried figs and maple syrup into the mix but I decided this time I would stick to ground cinnamon since I was making delicious rice pudding for other people. You can also add a cinnamon stick for extra flavor.

Next time I’ll experiment with some flavor combinations. Doesn’t fig and maple sound pretty great?

If you don’t like raisins, feel free to omit them or eat around them. I won’t be offended.

In addition to raisins, you can also add:

• Chocolate chips (why not!)
• Chia seeds (for those extra omega 3s!)
• Any type of dried fruit (my go-to here would be figs!)
• Teaspoon maple syrup
• Teaspoon vanilla extract
• Nutmeg

How to serve Rice Pudding

You can let the rice pudding cool completely and store in the fridge and serve it cold or you can serve warm immediately after it cooks or heat it up in the microwave.

What kind of Almond Milk should I use with Rice Pudding?

Whole milk is going to give you the really creamy brown rice pudding, but you can absolutely use non-dairy milk in a rice pudding recipe. Almond milk and coconut milk are great dairy-free options. You could also try to use oat milk, but I have not done this myself so be aware that you will get different results if you make any substitutions. PS. I haven’t tried coconut milk either in this recipe, so again, substitute at your own risk!

I would imagine that adding heavy cream in addition to the milk would be a way to make a really creamy dessert.

What type of rice should I use?

For a traditional recipe, you’ll want to use cooked rice, specifically white rice. Long grain brown rice came out really well this time around for that whole grain recipe. Arborio rice can also be used for a creamy texture. I would not recommend trying wild rice for a creamy texture.

How to make creamy rice pudding?

You’ll find full instructions in the recipe card, but briefly, on the stovetop, boil 4 cups of water and stir in the brown rice over medium-high heat. Once boiling, lower the heat to a simmer and cook for thirty minutes.

Next, you’ll want to transfer the rice to a large bowl and set aside.

To make a healthy rice pudding, bring almond milk, sugar, honey, and spices to a low heat.

Add in the rice, butter, and a handful of raisins for a bit more chewy texture.

What type of Brown Sugar do I use in Rice pudding?

You can use regular cane sugar but if you are so inclined to try brown sugar, I wouldn’t fight you!

If you’re looking to create a healthy snack, you might consider trying coconut sugar.

Coconut Milk Brown Rice Pudding Variation

If you want to make this pudding extra creamy and rich, try swapping the almond milk for coconut milk—it adds a subtle tropical flavor that pairs beautifully with brown rice’s nuttiness. Use full-fat coconut milk for the creamiest result, and reduce the amount slightly since it’s richer than almond milk; I’d recommend using about 2½ cups coconut milk instead of 3 cups almond milk. This variation works especially well if you add dried mango or a pinch of cardamom along with the cinnamon, creating a dessert that feels a bit more indulgent without being overly heavy. The coconut flavor also complements chocolate chips or toasted coconut flakes beautifully if you want to dress it up further.

Vanilla Brown Rice Pudding Recipe

This creamy vanilla brown rice pudding uses whole grain brown rice and almond milk to create a naturally sweet, vegan-friendly dessert that’s actually good for you. The vanilla extract adds warmth and depth without overpowering the delicate rice flavor, while a touch of ground cinnamon brings everything together beautifully. Brown rice takes slightly longer to cook than white rice, but it rewards you with a nuttier taste and heartier texture that makes this pudding feel more substantial. If you want to keep it simple, the vanilla and cinnamon combo is perfect on its own, but you can easily customize with dried figs, chocolate chips, chia seeds, or maple syrup based on what you have in your pantry.

Chocolate Brown Rice Pudding Version

To make a chocolate version, simply whisk 2-3 tablespoons of cocoa powder into your milk mixture before adding the cooked brown rice, then sweeten to taste with a bit of maple syrup or agave. The earthiness of the brown rice actually complements chocolate beautifully—it adds depth without making the pudding feel overly heavy or rich. You can also stir in a handful of chocolate chips in the last minute of cooking for melty pockets of chocolate throughout. This version is still entirely vegan and makes a decadent-tasting dessert that feels indulgent but is actually made with whole grains and plant-based ingredients.

Overnight Brown Rice Pudding Method

If you’re short on time in the morning, prepare your brown rice pudding the night before by combining cooked brown rice, almond milk, cinnamon, and any mix-ins in a container and refrigerating overnight. The rice will continue to absorb the creamy liquid as it sits, creating an even thicker, more luxurious pudding by morning. Simply give it a stir when you’re ready to eat, and add a splash more almond milk if you prefer a looser consistency. This method is perfect for grab-and-go breakfasts or meal prep, and the flavors actually deepen and meld together beautifully overnight, making it taste even better than freshly made pudding.

Sugar-Free Brown Rice Pudding Options

If you’re watching your sugar intake, this brown rice pudding adapts beautifully to a sugar-free lifestyle. Skip the added sweeteners altogether and rely on the natural sweetness from almond milk and ripe bananas blended into the pudding, or use a zero-calorie sweetener like stevia or monk fruit if you prefer extra sweetness. The creamy texture comes from the rice and milk, so you won’t miss the richness that sugar typically provides. You can still load up on toppings like cinnamon, vanilla extract, and unsweetened dried fruit to keep things interesting without derailing your dietary goals.

Brown Rice Pudding with Fresh Fruit

Brown rice pudding gets a fresh upgrade when you top it with seasonal fruit—the tartness of berries or the subtle sweetness of sliced pears provides a nice contrast to the creamy, mild pudding base. Since this recipe uses almond milk and naturally sweet spices like cinnamon, the fruit adds complexity without overwhelming the dessert. Try pairing it with fresh raspberries and a drizzle of honey, or go with poached stone fruits for something warm and comforting. If you’re prepping ahead, keep the fruit separate and add it just before serving so it stays bright and doesn’t get soggy in the pudding.

Stovetop vs. Oven Brown Rice Pudding

Making brown rice pudding on the stovetop gives you more control over the cooking process—you can stir frequently and watch the creamy texture develop in real-time, which takes about 30-40 minutes. The oven method is more hands-off; just combine your ingredients in a baking dish, cover it, and bake at 325°F for about an hour, stirring halfway through for even cooking. The stovetop version tends to have a slightly creamier, more custard-like consistency since the constant stirring incorporates the rice starches better, while the oven method produces a slightly firmer, more pudding-like texture. Choose stovetop if you want to actively monitor your pudding and prefer that luxurious creaminess, or go with the oven if you’d rather set it and forget it while you prep other desserts.

Make-Ahead Brown Rice Pudding Tips

Brown rice pudding actually gets better after a day or two in the fridge, making it perfect for meal prep—the rice continues to absorb the creamy almond milk and develops deeper flavor. Store your pudding in an airtight container for up to 4 days, and give it a good stir before serving since the mixture will thicken as it sits. If it becomes too thick, simply loosen it up with a splash of almond milk or your preferred dairy-free milk when you’re ready to eat it. You can also freeze portions in mason jars for up to a month, though the texture may become slightly grainier after thawing, so this works best if you plan to eat it straight from the jar or reheat it gently on the stovetop.

Brown Rice Pudding Topping Ideas

Brown rice pudding is a blank canvas for your favorite toppings, so don’t be shy about getting creative! Beyond the classic cinnamon and raisins, you can stir in chocolate chips for richness, chia seeds for a nutritional boost, or any dried fruit you have on hand—figs and dried apricots are particularly lovely. A drizzle of maple syrup and a splash of vanilla extract add warmth and depth, while a cinnamon stick simmered right into the pudding gives you even more spiced flavor without extra effort. The beauty of this vegan-friendly dessert is that it adapts perfectly to dietary preferences, so feel free to omit raisins or swap in nuts, coconut flakes, or fresh berries depending on what sounds good to you.