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+ servings
5 from 1 vote

Vegan Mexican Rice pudding

This vegan Mexican rice pudding recipe is perfect for everyone, for all the people that follow a plant-based diet, for vegetarians and omnivores. It is delicious creamy amd tangy. It is perfect as a dessert, treat or even breakfast.
5 mins
25 mins
6 people
Calories: 2210kcal


  • 1 cup brown rice
  • 2 cups water
  • 2 cups coconut milk
  • 1 stick cinnammon
  • ¼ cup sugar
  • 1 cup raisins
  • ½ teaspoon lime or lemon zesst


  • Put the rice and cinnamon stick with the two cups of water in 2qt. saucepan at medium-low heat. Cover and let for 15 minutes or until the rice is al dente.
  • When the rice is almost ready (there will still be a bit of liquid in the pot)add the sugar, two cups coconut milk, and powder cinnamon. Let it simmer for 10 minutes and the sugar is dissolved.
  • Add the raisins and lemon zest. Cover and let it sit until it is room temperature.
  • Serve warm or at room temperature.


Keep in the fridge and reheat the leftovers.


Calories: 2210kcal | Carbohydrates: 324g | Protein: 27g | Fat: 102g | Saturated Fat: 87g | Sodium: 133mg | Potassium: 2700mg | Fiber: 18g | Sugar: 50g | Vitamin C: 14mg | Calcium: 235mg | Iron: 22mg
Course: Dessert
Cuisine: Vegan Mexican Food
Keyword: mexican rice puuding, vegan arroz con leche, vegan rice pudding
Author: Piloncillo&Vainilla