Go Back Email Link
+ servings
oat milk rice pudding in a bowl with toppings
Print Recipe
5 from 5 votes

Oat Milk Rice Pudding

This creamy Oat Milk rice pudding is made with only 6 ingredients and can be prepared in 10 minutes & ready within an hour.
Prep Time10 minutes
Cook Time45 minutes
0 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 15 servings
Calories: 149kcal
Author: Dalya Rubin


  • 1 Medium pot


  • 1 ½ cups raw Jasmine rice
  • 3 cups oat milk full-fat version
  • ¾ cup granulated sugar
  • 1 tablespoon plant-based butter I use the Earth Balance Vegan Buttery Sticks
  • 2 large eggs
  • 1 tablespoon vanilla extract


  • Begin with cooking the Jasmine rice according to package directions. Typically, you boil 3 cups of cold water in a medium pot. Then, pour in the raw rice and mix. Bring rice & water to a simmer & turn to low heat while covering the pot. Cook on a low simmer for 18 minutes, then turn off the heat. Allow the rice to steam in the pot for 5 minutes before uncovering and fluffing with a fork. 
  • Once the rice is cooked, keep it in the pot and mix in milk & sugar. 
  • Return the pot to the stovetop and turn the heat to medium-high. Bring the milk mixture to a boil, then lower the heat and cook at a simmer. Mix every few minutes so the rice doesn’t burn at the bottom of the pot. 
  • Simmer for about 20 minutes, until the rice & milk has thickened. 
  • In a medium bowl, whisk together the eggs & vanilla extract. 
  • Pour 2 cups of the hot rice mixture into the eggs and whisk fast, so the eggs don’t curdle & cook. 
  • Pour the tempered egg-rice mixture back into the pot and mix until combined. Cook for another 2 minutes; the mixture will continue to thicken. Mix in the vegan butter.
  • Transfer the rice pudding mixture to a 9” x 13” glass dish, dust with cinnamon and allow to cool completely before covering with plastic wrap and placing in the fridge to set.
  • Once ready to serve, scoop into bowls and top with fruit, chopped nuts or coconut flakes.


  • Feel free to cook the rice a day in advance and store covered in the fridge. Then, you can take out the rice and proceed with the recipe.
  • This rice pudding can be served cold or warm.
  • Oat milk substitute: You can also use almond milk or another plant-based milk if you don't have access to oat milk.
  • Topping ideas: Sprinkle with cinnamon or even add fruits, nuts or seeds. I topped my bowls with pomegranate seeds, coconut flakes and chopped pistachios.


Serving: 1Serving | Calories: 149kcal | Carbohydrates: 30g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 38mg | Potassium: 55mg | Fiber: 1g | Sugar: 14g | Vitamin A: 130IU | Calcium: 78mg | Iron: 1mg