Vegan Coconut Almond Rice Pudding with Mandarin Oranges

You won’t believe this dreamy rice pudding is non-dairy and made with brown rice! It is so rich and creamy thanks to coconut milk used in place of the traditional cream in most rice pudding recipes. The thickened mixture is lightly scented with a beautiful combination of almond extract and mandarin zest and dotted with bright pops of citrus from pieces of fresh mandarin orange mixed in the pudding. My new favorite rice pudding to cuddle up to for a cozy dessert and healthified enough  to eat for an indulgent breakfast!

Makes: Approximately 2 1/2 cups
Cook Time: 50 minutes


  • 1/2 cup brown jasmine, Arborio, or Basmati rice
  • Pinch of salt
  • 1 13 1/2 oz can full fat coconut milk, (or you can mix 1/2 can of  regular and with 1/2 can of light coconut milk) plus additional milk to stir in after if desired.
  • 1/3 cup white or raw sugar or substitute with agave or maple syrup, if desired
  • 1/2 teaspoon pure almond extract
  • 1/2 tsp pure vanilla extract
  • 1 mandarin orange, zested (reserve zest) peeled and separated into segments
  • Zest from one mandarin orange 
  • 1/2 cup golden raisins, optional
  • Juice from one mandarin orange, optional
  • 1/2 cup toasted coconut flakes, optional


  1. Combine the rice and salt with 1 cup of water in a medium heavy-bottomed saucepan. Bring it to a boil, stir once, and simmer, covered, on the lowest heat 20-25 minutes, until cooked and water has absorbed.
  2. Add the sugar, agave or maple syrup, and coconut milk to the pot with rice and stir to combine.
  3. Heat over medium high until mixture barely begins to boil.
  4. Reduce heat to the lowest setting and cook uncovered for about 20-30 minutes more until the mixture has thickened into a pudding like consistency. Stir occasionally to prevent rice from sticking to the bottom of the pan.
  5. As an optional step to add an extra burst lovely mandarin flavor through pudding: while the rice and coconut milk mixture is cooking you can heat the juice squeezed from one mandarin orange in a sauce pan on low heat and add the golden raisins to the orange juice to very lightly simmer and soak up the juice if you like. Remove from heat and reserve to add to the pudding once it’s done, if desired.
  6. Remove rice pudding from heat and stir in vanilla and almond extracts, mandarin orange zest, and orange soaked golden raisins with remaining juice, if using.
  7. Serve pudding warm or refrigerate for chilled version.

Click here to register for our free monthly newsletter with updates on our latest recipes, tips, info on upcoming live cooking demos, and member only access to all recipes on Torte and Eat!

You might also enjoy

Leave a Reply

Your email address will not be published. Required fields are marked *