Walking Through Lavender Fields
Vegan Cinnamon Rice Pudding 1
Breakfast Desserts

Cinnamon Rice Pudding (V, GF)

My version of cinnamon rice pudding is super creamy and delicious. I’m using evaporated coconut milk which gives this dish rich taste but doesn’t leave a clear coconut taste. To add sweetness I’m using condensed coconut milk because I don’t want the sweetener to change the overall taste. Since condensed coconut milk is basically sweetened evaporated coconut milk it combines with it very well.

It’s really easy to make this dessert. Just put all ingredients in a pot, bring it to boil and then cook for 20 minutes. Stir often in between so that rice doesn’t stick too much to the bottom. Then sprinkle cinnamon on top or mix it in the dish. Put it in the fridge to cool it down or do as I do and eat it warm.

More delicious rice recipes:

Vegan Cinnamon Rice Pudding 1

Cinnamon Rice Pudding (V, GF)

Jasmine rice is cooked in evaporated coconut milk for this super creamy and delicious vegan dessert. Serve this simple comfort dish warm or cold with a sprinkle of cinnamon.
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast, Dessert
Servings 3
Calories 388 kcal


  • 150 g jasmine rice
  • 480 ml (2 cups) evaporated coconut milk
  • 240 ml (1 cup) water
  • 3.75 g (3/4 tsp) vegan butter
  • a pinch of salt
  • 45 g sweetened condensed coconut milk
  • 3/4 tsp Ceylon cinnamon powder


  • Place rice, evaporated coconut milk, water, vegan butter, salt and sweetened condensed coconut milk into a pot over stove.
  • Bring to boil and mix so that the vegan butter melts and incorporates into the mixture. Vegan butter helps prevent rice to stick together.
  • Reduce to low and cook for 20 min, mix occasionally.
  • After 20 min turn the heat off and mix in the cinnamon (or if desired sprinkle it on top after dividing pudding between three bowls).
  • Divide the mixture between three bowls and let it cool in the refrigerator or eat it warm.


*There’s another option how you can serve this dessert. In this option you reserve condensed coconut milk for the end and don’t add it to the pot in the beginning. Then after cooking place half of unsweetened rice pudding in each bowl, making a little dent in the middle. Melt condensed coconut milk over low heat and mix it with cinnamon. Drizzle this mixture in the middle of the half of rice pudding in each bowl. Then top this with other half of rice pudding so that the sweet middle is hidden under the rice. This way everybody can mix their own rice pudding after serving and they get a wonderful surprise when they dig into the dish.


Serving: 1servingCalories: 388kcalCarbohydrates: 60gProtein: 3gFat: 15gSaturated Fat: 13gSodium: 187mgFiber: 3gSugar: 12g
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