Introducing Easy Vegan Caramel Rice Pudding! Also called “Gateau de riz,” this French-inspired dessert consists of a vanilla rice pudding coated with delicious salted caramel!
It’s delicious, creamy, and infused with vanilla! Did we mention it’s also plant-based, easy to make, and requires just 6 ingredients?!
🥣 HOW TO MAKE VEGAN CARAMEL RICE PUDDING
It all starts with the caramel we pour into the bottom of the ramekins before adding the rice pudding. We are sharing two ways to make the caramel:
- A refined sugar-free version: prepared from maple syrup and coconut sugar, this is the healthier option.
- A more traditional one: prepared from white sugar, this one is a little bit easier to prepare and yields a real caramel flavor.
While both work great, I prefer the traditional caramel, which yields a better flavor and a deeper brown color.
Next, let’s prepare the rice pudding.
Note: While the traditional recipe calls for mixing eggs into the batter and then baking the cakes, I went with a simpler version here. Rice pudding is cooked on the stove, transferred to ramekins, and then chilled. As it cools down, the rice pudding firms up and holds together like a cake.
Start by blanching the rice in boiling water. This step will allow the rice to absorb even more milk and will yield a creamier texture.
Combine unsweetened almond milk (or your favorite plant-based milk), maple syrup, vanilla, a teaspoon of rum, and the rice in a deep saucepan.
For the vanilla, you can use vanilla extract or the seeds from half of a vanilla bean. The latter option is obviously best in terms of flavor but slightly more expensive.
Let simmer for about 15 minutes uncovered. You also want to stir regularly during cooking to prevent the milk from forming a skin or going over.
Stop cooking the rice once it is tender and has reached a risotto consistency. It should not be too thick; otherwise, it will get a little bit too hard once chilled.
Transfer the rice pudding into each ramekin over the caramel and let cool.
After a few hours in the refrigerator, the caramel will liquify, and the bottom of the rice pudding will soak it up. Flip over a plate to reveal the rich and salty caramel!
Short-grain white rice works best for this recipe. You can also use sushi rice.
Yes, feel free to stir in dried cranberries or raisins after cooking for more texture and flavor. You can also add your favorite spices like cardamom, cinnamon, or pumpkin spice!
This rice pudding will keep for up to 4 days in the refrigerator.
Serve chilled, or let it sit for 30 minutes at room temperature before serving for a softer texture!
I hope you will love this vegan rice pudding! It’s creamy, not too sweet, and the caramel combined with the vanilla is a match made in heaven!
🍮 More Vegan French-Inspired Desserts
Let me know in the comments if you try this recipe!
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- 4 tbsp sugar
- 1 tbsp water
- 1/8 tsp salt
- Add the sugar, water, and salt to a small saucepan. Heat over medium heat, until the sugar is dissolved and the water starts to boil. Keep heating, without stirring, until the sugar caramelizes and gets a nice golden brown color.
- As soon as the caramel has a brown color, remove from heat and immediately divide it between three ramekins. Tilt the ramekins to spread the caramel evenly in the bottom. Set aside.
- Bring a large pot of water to a boil over medium heat. Once boiling, add the rice and cook for 1 minute. Drain the rice.
- Transfer the drained rice to a deep saucepan and add the almond milk, maple syrup, vanilla extract, rum, and salt. Bring to a boil, then reduce heat to a simmer and let simmer for 15-18 minutes, or until the rice is tender. Stir very regularly to prevent a skin forming on top or the milk from foaming too much.
- Once the rice is tender, the pudding should still be very creamy (it should have the consistency of risotto). Remove from heat, and stir in the vegan butter (optional, it just adds extra flavor). Divide the rice pudding between the 3 ramekins, on top of the caramel.
- Let cool at room temperature for 30-40 minutes before transferring to the refrigerator. Refrigerate for at least 6 hours, the caramel will liquify and coat the bottom of the rice pudding.
- To serve, run a knife around the edges of a ramekin and flip it over a plate. Serve chilled!
- This rice pudding will keep for up to 4 days in the refrigerator.
Add 2 tbsp of maple syrup, 2 tbsp of coconut sugar, and a pinch of salt to a small saucepan. Heat over medium heat, stirring regularly until it starts to boil. Once boiling, let it boil for about 30 seconds, keeping an eye on it to make sure it doesn’t burn.
Immediately remove from heat and divide the caramel into ramekins.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.