Gram’s Sweet Rice (Oat Milk Rice Pudding)
This Vegan Oat Milk Rice Pudding recipe is a plant-based version of our Gram’s German Sweet Rice recipe. Made with thick and creamy oat milk, melty plant-based butter, and a delightful blend of cinnamon sugar, this homemade vegan rice pudding is a comfort classic perfect for chilly nights.
Learning how to make Gram’s sweet rice has been something my husband has talked about doing since the year we got married. After years of talking about making it, we finally sat down and hammered out our own version.
Some of the memories my husband had included stirring the rice (for hours), sprinkling copious amounts of cinnamon sugar on at the end, and popping little pats of butter into the rice just before serving. Of course he failed to recall the ingredients, steps, and quantities…
After a few failed batches we finally found our groove. We decided to keep some of these fun memories like poking butter into the rice while also ditching stirring the pot for what felt like hours.
This plant-based sweet rice recipe has all of the comfort of a traditional rice pudding without any of the dairy.
Why This Oat Milk Rice Pudding Works
After trying a variety of methods to make vegan rice pudding, we found the simplest way that resulted in thick, creamy, and flavorful sweet rice. The reason this oat milk rice pudding recipe works well includes:
1. The Rice Cooks First.
Unlike some of the methods we read about, this process for making sweet rice uses the same steps as cooking long grain rice to ensure you have chewy, not crunchy, rice in the end.
2. Oat Milk Doesn’t Curdle.
Unlike a traditional milk that needs continuous supervision so it doesn’t curdle on the sides of the pot during cooking, the oat milk can withstand the heat and needs less tending to.
Vegan Changes to Gram’s Sweet Rice
Two main ingredients help keep this pantry-staple recipe for oat milk rice pudding delightfully plant-based.
- Oat milk– In place of a heavy cream or milk we used a creamy, unsweetened oat milk.
- Plant-based butter– To replace traditional butter simply use your favorite plant-based alternative.
How to Make Gram’s Sweet Rice Recipe
Ingredients You’ll Need
This simple and sweet oat milk rice pudding recipe is made with pantry staple ingredients that you probably already have on hand.
- Oat milk– Creamy unsweetened oat milk works great for keeping this sweet rice smooth and creamy.
- Water– Helps cook the rice at the beginning to ensure fluffy fully cooked rice.
- Rice- We used a plain long grain rice in this recipe.
- Vegan Butter– Pick your favorite plant-based butter for flavoring this delightful oat milk rice pudding.
- Salt– Adds a boost of balance to the cinnamon sugar.
- Sugar– Sweetens the sweet rice.
- Vanilla– Enhances the flavor of the vegan rice pudding.
- Cinnamon– For a delicious cinnamon sugar topping.
Step-by-Step Directions for Oat Milk Rice Pudding
- Boil liquids: In a medium sauce pan, bring oat milk and water to a boil over medium-high heat.
- Add rice: Once boiling, stir in rice, vegan butter, and a pinch of salt and return to a boil.
- Stir and cover: Once boiling, stir the rice and reduce the heat to low.
- Cover and cook for 15 minutes.
- Remove from heat: After 15 minutes, turn off the heat and keep the lid on the pot. Let rest 5 minutes off heat.
- Fluff: Remove the lid and fluff the rice.
- Return to heat: + sweeten: Turn the heat on low and stir in 1 cup oat milk, 1/4 cup sugar, and 1 teaspoon vanilla.
- Reduce the heat: Stir while the oat milk cooks down.
- Add remaining oat milk: Once reduced, add another cup of oat milk and cook it down.
- Add to a serving bowl: Once the final cup is reduced remove from heat and pour into a serving bowl.
- Top with cinnamon sugar and pads of vegan butter.
- Stir and serve.
Helpful Kitchen Tools
When you are ready to whip up a batch of this vegan rice pudding, here are a few kitchen tools you might find helpful along the way.
- Sauce pan with lid– Used to cook the rice.
- Rubber spatula– Great for scraping the sides while you are stirring in the oat milk.
- Serving bowl– Large enough to hold the cooked oat milk rice pudding in addition to the copious amounts of plant-based butter you add at the end.
Serving Suggestions for Vegan Rice Pudding
Typically served at the holidays as a side to many delightful dishes, this vegan rice pudding pairs well with:
Storing and Reheating Oat Milk Rice Pudding
Allow the oat milk rice pudding to cool down to room temperature before storing for the long haul.
- Storing– Place vegan rice pudding in an air-tight container and store in the refrigerator for up to 5 days after cooking.
- Reheating- Scoop the desired amount onto your plate an heat in 30 second intervals. It might help to add a touch of vegan butter to the rice pudding to loosen it up.
More Vegan Sides to Make Next
If you tried this Oat Milk Rice Pudding recipe please let me know in the comments below!
You can also share a picture of it with me on Instagram by tagging @mylifeafterdairy so I can see all of your life after dairy adventures!
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Oat Milk Rice Pudding
Thick, creamy, and deliciously dairy-free this oat milk rice pudding is the plant-based alternative to a comfort food classic your whole family will love!
Ingredients
Oat Milk Rice Pudding
- 3 cups Oat Milk divided
- 1 cup Water
- 1 cup Rice
- 1 Tablespoon Plant-Based Butter
- 1 pinch Salt
- ¼ cup Sugar
- 1 teaspoon Vanilla
Cinnamon Sugar Topping
- 2 Tablespoons Plant-Based Butter
- 3 Tablespoons Sugar
- ½ teaspoon Cinnamon
Instructions
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In a medium sauce pan, bring 1 cup oat milk and 1 cup water to a boil over medium-high heat.
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Once boiling, stir in 1 cup rice, 1 Tablespoon vegan butter, and a pinch of salt. Return to a boil.
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Once boiling, stir the rice and reduce the heat to low. Cover and cook for 15 minutes.
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After 15 minutes, turn off the heat and keep the lid on the pot. Let rest 5 minutes off heat.
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Remove the lid and fluff the rice.
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Turn the heat on low and stir in 1 cup oat milk, 1/4 cup sugar, and 1 teaspoon vanilla.
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Stir while the oat milk cooks down. Once reduced, add another cup of oat milk and cook it down.
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Once the final cup is reduced remove from heat and pour into a serving bowl.
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Top with 3 Tablespoons sugar with ½ teaspoon cinnamon and 2 Tablespoons vegan butter. Stir and serve.
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