Vegan Rice Pudding

Recipe: Vegan Rice Pudding

3 minutes to read
Shalvi Mohindra

Shalvi Mohindra

Pastry Chef and Chocolatier


Difficulty: Easy

Ready In: 1 Hour

Serves: 2


  • 30g Rice (Basmati, preferred)
  • 0.5l Almond Milk
  • ⅛ cup Roasted Almonds, chopped
  • 1 ½ Tbsp Honey
  • ½ tsp Ground Cardamom
  • Pinch Ground Clove
  • ½ tsp Rose Water (optional)
Ingredients for Vegan Rice Pudding
Ingredients for Vegan Rice Pudding.


1. Wash and soak

Wash basmati rice and soak it in enough water for 30 minutes.

Wash and soak the basmati rice
Wash the basmati rice.
2. Bring milk to a boil

In a heavy bottom pot, heat almond milk. Bring it to a boil. Keep stirring at intervals.

Heat the milk
Heat the almond milk until it boils.
3. Add honey

Add honey and mix thoroughly. You can add more honey as per your taste.

4. Mix and stir

Drain the soaked rice and add to the almond milk, stirring at regular intervals. We want the pudding to be thick and rice thoroughly cooked. This process takes around 25-30 minutes.

5. Add the remaining ingredients

In about 20 minutes, the rice would have become soft. Now add chopped almonds, cardamom and clove. Let the pudding reduce for another 5-10 minutes. 

Add almond
Add almond.
Add cardamom and clove
Add cardamom and clove.
6. Add the rose water

Just before you take the pudding from the stove, add rose water and mix.

7. Ready to serve

Serve it hot with dried rose petals or chill in the refrigerator for a minimum of 4 hours before serving cold.

Serve with dried rose petals and enjoy
Serve with dried rose petals. Enjoy!

Pro Tips

  • Soaking the rice is an important step, it helps the rice to cook faster.
  • Rose water is more for aromatics and not for taste. If you wish to have a rose taste add double the amount mentioned in the ingredients list.

Shalvi has studied Diplome de Patisserie at Le Cordon Bleu, New Zealand and now specialises as a chocolatier. She had previously worked as a Chef de Partie for airline catering, creating desserts for first class and business class passengers, and is now working with as a Head chocolatier at Cocoa Wilds, where all the products are freshly made using no preservatives or artificial flavours.

When it comes to current and new recipes, Shalvi is always looking for healthier options, because desserts can still be indulgent and delicious without negatively impacting our health.

This is why Shalvi’s passion is to find and use only the best natural ingredients; an approach and philosophy she also incorporates in her everyday cooking by using fresh, whole foods and avoiding processed foods.

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