Vegan Breakfast Rice Pudding

Vegan Breakfast Rice Pudding

Serves 4 30 minute prep time

Make this decadent rice pudding to start your day off with a treat. If you feel like adding some plant-based protein, try adding any vanilla flavored Vega® plant-based protein powder. Just be sure to add some extra almond milk to keep the consistency. This recipe calls for short-grain rice, but if you prefer the texture to be less creamy you can use long-grain basmati rice.


  • 1/2 cup Arborio rice
  • 1 cup water
  • 1 Tbsp vegan butter or coconut oil
  • Pinch of salt
  • 1 (400mL) canned coconut milk
  • 1/2 vanilla bean (or 2 tsp vanilla extract)
  • 4 Tbsp organic sugar
  • 1/2 tsp cinnamon
  • 1 navel orange, zested and juiced
  • 1/2 cup dried apricots, sliced
  • 1/3 cup sliced almonds, toasted
  • 2 banana, sliced
  • Optional: 1 scoop Vanilla Vega® Protein & Greens
  • Optional: 1 cup Silk® Original Unsweetened Almondmilk


  • Bring rice, water, vegan butter, and salt to a boil. Cover with lid, lower to a simmer, and cook for 5 to 8 minutes or until most of the water is absorbed. If using brown rice, cook for an additional 10 to 12 minutes.

  • Add in coconut milk, vanilla bean (seeds scraped out), sugar and cinnamon. Bring to a boil, lower to a simmer, and cook for 15 to 20 minutes or until most of the milk is absorbed and rice is soft. Stir occasionally.

  • Remove from heat, and stir in orange zest, protein powder, and almond milk if using. Allow to cool for 30 minutes before finishing cooling in refrigerator.

  • In a small saucepan, combine orange juice and apricots. Bring to a simmer. Cook for 5 to 10 minutes, stirring often, until most of the orange juice is absorbed. Remove from heat and let cool.

  • To serve, split rice pudding into 4 bowls and garnish with apricots, almonds and sliced banana.