Basmati Rice Pudding with Toasted Coconut Flakes and Maple Syrup in a pink bowl

Basmati Rice Pudding

1 Star2 Stars3 Stars4 Stars5 Stars (10 votes, average: 4.40 out of 5)
  • Author:
  • Prep Time: 0 mins
  • Cook Time: 35 mins
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Indian, Global


This vegan basmati rice pudding – made with almond milk, whole grain brown rice, and coconut flakes – yields a creamy, fragrant porridge that’s perfect for chilly mornings.



  • 2 3/4 cups unsweetened almond milk or other non-dairy milk
  • 1/2 cup brown basmati rice, rinsed
  • 1 teaspoon vanilla extract
  • Pinch of fine sea salt
  • 2 tablespoons unsweetened shredded coconut
  • 2 teaspoons pure maple syrup, to taste


  1. In a medium pot, combine the milk, rice, vanilla, and salt. Cover tightly with a lid, bring to a boil, and reduce the heat to low. Gently simmer the pudding, covered, stirring frequently, until most of the liquid is absorbed, the rice is cooked through, and the pudding achieves a creamy consistency, 35 to 40 minutes (if the pudding starts to dry out while cooking, add a splash more of almond milk).
  2. Meanwhile, place the coconut in a small skillet over low heat. Toast, tossing frequently, until the flakes are golden brown, 2 to 3 minutes, being careful not to burn them.
  3. Serve the pudding warm, topped with maple syrup and the coconut flakes. (Leftover rice pudding can be reheated on the stove with a bit of milk or water.)


  • Serving Size: 1/2 of the recipe
  • Calories: 185
  • Fiber: 3.6 g
  • Protein: 2.8 g
  • Cholesterol: 0 g

Keywords: porridge, rice pudding, basmati rice, vegan, gluten-free

Never miss a recipe!
Subscribe to my newsletter & get The Ultimate Plant-Based Meal Prep Guide for free.