Creamy Vegan Banana Rice Pudding
Vegan + Vegetarian

Creamy Vegan Banana Rice Pudding

Prep: 30 mins
Cook: 30 mins
Servings: 8

Rice pudding with no dairy? Really? Yes! The bananas, rice milk, and maple syrup in this recipe make the pudding so creamy and rich-tasting that you’d never know it wasn’t full of cream. So simple to make, and stores well in the fridge!


  • 1 cup organic brown basmati rice
  • 2 cups water
  • ½ tsp. of sea salt
  • 3 cups plus 1 tablespoon organic vanilla rice milk, divided (see Tip)
  • 3 tsp. maple syrup
  • ½ tsp. ground cinnamon, plus more for garnish
  • 1 Tbsp. cornstarch
  • 4 ripe bananas, divided
  • 1 tsp. vanilla extract

*Choose organic whenever possible

Nutritional Info
Nutrition InfoPerServingDaily%
Fat (g)11%
Saturated Fat (g)01%
Carbohydrates (g)4415%
Protein (g)35%
Sugars (g)190%
Fiber (g)210%


  1. Combine rice, water, and salt in a medium saucepan and bring to a boil. Reduce heat to low, cover and cook until the liquid is fully absorbed, 45 to 50 minutes.
  2. Stir in 3 cups rice milk, maple syrup, and ½ teaspoon cinnamon and bring to a lively simmer. Cook, stirring occasionally, for 10 minutes. Stir cornstarch and the remaining tablespoon rice milk in a small bowl until smooth; add to the pudding. Continue cooking, stirring often, until the mixture is the consistency of porridge, about 10 minutes. Remove from the heat.
  3. Mash 2 bananas in a small bowl. Mix in the vanilla. Stir the mashed bananas and vanilla into the pudding. Transfer to a large bowl, press plastic wrap directly onto the surface of the pudding and refrigerate until cold, at least 2 hours.
  4. Just before serving, slice the remaining 2 bananas. Top each serving with a few slices of banana and sprinkle with cinnamon — enjoy!


Some rice milk brands may contain gluten. Gluten-free brands include Pacific Natural Foods or 365 Organic.

Creamy Vegan Banana Rice Pudding

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