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The Paleo Penguin Rice Pudding

The Paleo Penguin's Vegan Rice Pudding

Erin Chapman
This vegan rice pudding hits the spot on a cold day. It is egg free, gluten free, nut free, soy free, and dairy free.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 4 servings


  • Oven
  • Large baking dish


  • 1 cup Albario Rice
  • 5 cups Dairy Free Milk Unsweetened Coconut Milk
  • 3 tbsp Sugar
  • 1.5 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • .5 cup Raisins
  • 1 tbsp Vegan Butter Used to coat the pan
  • 3 tsp Vegan Butter


  • Use 1 tablespoon of vegan butter to coat the entire inside of the pan to prevent the rice pudding from sticking. It is recommended to use a caserole type dish that is a couple of inches deep.
  • Once the pan is coated, add rice, sugar, vanilla, cinnamon, nutmeg, raisins and milk into the pan. Stir to make sure everything is mixed well.
  • Take the remaining butter and add a couple of dollops into the mixture. They can sit on top and float as they will melt.
  • Cook at 375 degrees in the over for 60 minutes. Take out half way through and give the entire mixture a good stir.
  • To serve, scoop out into a bowl and top with a sprinkle of cinnamon. If you want, you can add a splash of dairy free milk and a dollop of butter. It is best to eat this hot, right out of the oven.


For this recipe, I used unsweetened coconut milk because that is what I can have. You could substitute it with another type of dairy free milk if you like. Just remember, if you use the regular that is sweetened, you might want to adjust the amount of additional sugar you use. This all depends on your tastebuds. 
Keyword Dairyfree, Eggfree, Glutenfree, Paleo, Vegan, Vegetarian