Vegan Rice Pudding Recipe

Vegan Rice Pudding Recipe

Transforming Peruvian recipes to their vegan version

Transforming Peruvian recipes to their vegan version may seem like a challenge, but with a few key considerations, it's entirely possible. The first thing to consider is finding suitable vegan substitutes for animal-derived ingredients. For example, instead of using cow's milk in rice pudding, we can use vegetable milk, such as almond or cashew milk. We can also use vegan alternatives for eggs, such as flaxseed or chia gum.
Another important consideration is adapting cooking techniques to make the recipe vegan. For example, if we cook the rice in milk, we can cook it in water with spices and add the vegetable milk halfway through cooking so that it does not lose its flavor and nutritional value. We can also use baking or steaming techniques instead of frying, to make desserts healthier and suitable for a vegan diet.


  • 1 cup of rice.
  • 2 cups of water.
  • 1/2 cup of sugar.
  • 1 strip of lemon or orange peel.
  • 1 Teaspoon vanilla extract.
  • 1/4 cup of raisins.
  • 2 cups of almond milk.
  • 1 cup of coconut milk.
  • 1/4 cup of grated coconut.


In a pot, place the rice and water along with the lemon peel and cinnamon, bring to a boil over medium heat.
Reduce the heat to medium-low, cover the pot, and cook the rice for approximately 10-15 minutes, or until tender and the water has been absorbed.
Add the sugar, vanilla essence and raisins to the cooked rice. Mix well.
Add the almond milk and coconut milk to the pot, and cook over medium-low heat, stirring constantly to prevent it from sticking to the bottom of the pot.
Continue cooking for about 15-20 minutes, or until the rice has absorbed most of the milk and the mixture is creamy.
Remove from heat and let rest for a few minutes.
Serve the vegan rice pudding in individual bowls and sprinkle with shredded coconut on top.
It can be served hot or cold, and can be garnished with more raisins and ground cinnamon.

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