This is a stovetop rice pudding made with short-grain rice, almond milk, and canned coconut milk, topped with cardamom-spiced caramelized apples and pomegranate seeds. It takes about 45 minutes and makes enough to portion into individual jars for the week. The pudding reheats well, the topping keeps separately in the fridge, and it works as breakfast or dessert without any modification.
Substitutions that actually work
- Almond milk: Any unsweetened plant milk works here — oat milk gives a slightly thicker base, rice milk keeps it lighter. Avoid sweetened varieties; they make the pudding cloying.
- Canned coconut milk: Full-fat is what gives the pudding body. Light coconut milk produces a noticeably thinner result. Don’t swap it for coconut beverage from a carton — that’s a different product.
- Organic cane sugar: Maple syrup or coconut sugar both work. Add either gradually and taste as you go, since sweetness levels vary by brand.
- Honeycrisp or Pink Lady apples: Any firm apple holds up to sautéing. Avoid Red Delicious — it turns mealy fast. Pears work too if apples aren’t on hand.
- Pomegranate seeds: Dried cranberries are a reasonable stand-in when pomegranate is out of season, though you lose the fresh crunch.
Before you start
The one thing that actually matters here is heat management. Cook the pudding on low to medium-low the entire time. High heat scorches the milk solids on the bottom of the pan before the rice fully absorbs the liquid, and once that happens the burnt flavor works its way through the whole batch. Stir every few minutes — not constantly, but regularly enough that nothing sits on the bottom. The pudding is done when it coats the back of a spoon and looks slightly looser than you want it; it thickens considerably as it cools, so pulling it off heat a minute early is better than going too long.
What can go wrong
- Pudding turns gluey after refrigerating: Short-grain rice releases a lot of starch as it cools. Stir in a splash of almond milk before storing each portion, and again when reheating. This keeps the texture loose rather than stiff.
- Apples release too much liquid in the pan: This usually means the pan wasn’t hot enough before the apples went in, or the pan was overcrowded. Use a wide skillet and cook in a single layer. If liquid pools, turn up the heat briefly and let it reduce before adding the maple syrup.
- Pudding smells faintly scorched but looks fine: Don’t keep stirring from the same spot — switch to a silicone spatula and scrape the bottom in wide strokes. If there’s a thin burnt layer stuck to the pan, transfer the pudding to a clean pot immediately and don’t scrape the burnt layer in.
- Rice still has a chalky bite after the listed cook time: Different brands of short-grain rice absorb liquid at different rates. Add a quarter cup of warm almond milk and keep cooking on low, covered, for another five minutes before checking again.
- Topping turns soggy when stored with the pudding: Keep the apple-pomegranate topping in a separate container. Spoon it over individual portions just before eating, not before storing.
Storage and reheating
The pudding keeps in the fridge for up to five days in a sealed container — portion it into individual jars right after it cools for easy grab-and-go servings. The apple topping stores separately for up to three days; after that the apples soften significantly. To reheat the pudding, add a splash of almond milk per serving and warm it in a small saucepan over low heat, stirring until smooth, or microwave in 45-second intervals with a stir in between. Skip reheating the topping — serve it cold or at room temperature straight from the fridge, which actually contrasts nicely with warm pudding. Freezing the pudding is possible for up to one month, but the texture after thawing is noticeably grainier; it’s worth making a fresh batch instead if you have the time.
Vegan Rice Pudding with Pomegranate Apples
Equipment
- Medium saucepan
- Wooden spoon
- Sharp knife
- Cutting board
- Small skillet
Ingredients
For the Pudding Base:
- 1 cup short-grain white rice such as Arborio for creamier texture
- 2 ¼ cups unsweetened almond milk or other plant milk like oat or soy
- ¾ cup full-fat canned coconut milk for richness
- ⅓ cup organic cane sugar can substitute maple syrup or coconut sugar
- 1 tsp pure vanilla extract
- ¼ tsp ground cinnamon
For the Caramelized Pomegranate Apples:
- 2 medium apples peeled, cored, and diced (such as Honeycrisp or Pink Lady)
- 1 tbsp vegan butter or coconut oil
- 2 tbsp maple syrup pure, Grade A preferred
- ¼ cup pomegranate seeds fresh and vibrant—look for ruby red arils
- ⅛ tsp cardamom for floral spice
Instructions
- In a medium saucepan over medium heat (350°F / 175°C), add the rice, almond milk, and coconut milk. Stir to combine and bring to a gentle simmer.
- Once simmering, reduce heat to low (about 200°F / 93°C), and cook uncovered for 25 minutes. Stir frequently, ensuring the rice doesn’t stick, until thick and creamy. The mixture should resemble a loose porridge.
- Stir in organic cane sugar, vanilla extract, and cinnamon. Cook for an additional 10–15 minutes, stirring occasionally, until the pudding reaches desired consistency—it thickens further as it cools.
- While the pudding cooks, prepare the caramelized apples. In a small skillet over medium heat (350°F / 175°C), melt the vegan butter. Add diced apples and sauté for 5–6 minutes until slightly tender.
- Add maple syrup, cardamom, and continue cooking for another 3–5 minutes until the apples are glazed, golden at the edges, and aromatic.
- Remove apple mixture from heat and gently fold in the pomegranate seeds, retaining some for garnish.
- Serve warm or chilled rice pudding in individual bowls, topped generously with caramelized pomegranate apples and a few fresh pomegranate seeds for color.
Notes
- For a richer dessert, substitute almond milk with cashew milk.
- To save time, cook the apples while the pudding simmers to reduce total preparation time.
- Short-grain rice creates a creamy pudding, but jasmine or basmati offer a more aromatic variation.
- For extra flavor, steep a green cardamom pod in the milk during cooking and remove before serving.
Nutrition
FAQ
Can I make this the night before and serve it cold?
Yes, and it’s one of the better ways to serve it. Make the pudding and topping separately the night before, refrigerate both, and assemble just before eating. The pudding firms up overnight, so stir in a little almond milk to loosen it if needed.
Does it have to be Arborio rice, or can I use what I already have?
Arborio works best because its high starch content creates a naturally creamy texture without any thickeners. Jasmine rice is a workable substitute with a slightly looser result. Long-grain white rice will produce a thinner, less creamy pudding.
How do I know when the pudding is thick enough?
Pull the spoon through the pudding — it should leave a clear trail that holds for a second before filling back in. Remember it thickens as it cools, so it should look a little runnier in the pot than you want in the bowl.
Can I use a different spice if I don’t have cardamom?
Cinnamon alone works fine and is probably already in your pantry. A small pinch of ground ginger or allspice also pairs well with the apple topping if you want something slightly different.
Is there a way to make this without added sugar?
Use a ripe, sweet apple variety and rely on the natural sweetness of the coconut milk, then taste before adding any sweetener. A small amount of medjool date paste blended smooth is a good refined-sugar-free option that doesn’t overpower the other flavors.
What to cook next
- Tropical Coconut Mango Oats
- Vegan Sticky Toffee Pudding
- Moroccan Lentil Apricot Tagine
- Vegan Pavlova Perfection