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Chai Rice Pudding (Vegan)

  • Author: Rosana
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Breakfast, Dessert


Creamy and comforting vegan Chai Rice Pudding infused with cinnamon and star anise, perfect for a Fall breakfast or dessert.



For the rice:

  • 1 cup jasmine rice
  • 2 cups water
  • 3 cups unsweetened rice milk, or any plant based milk, divided
  • 2 cinnamon sticks
  • 1 whole star anise
  • 1 cup light brown sugar
  • 1 tsp vanilla extract
  • 1/4 tsp kosher salt

For the chai spices:

  • 1 tsp cinnamon ground
  • 1/2 tsp allspice
  • 1/2 tsp ginger
  • 1/2 tsp cardamom

To serve:

  • Coconut yogurt, or any plant based option
  • Ground cinnamon
  • Cinnamon sticks and star anise, to decorate


To make the rice:

  1. In a medium saucepan, over medium-high heat, combine the rice and water and cook for 10 minutes, or until most of the water has been absorbed.
  2. Add rice milk (leaving 1/4 cup on the side), cinnamon sticks and star anise. Cook for another 15-20 minutes, stirring constantly. If the milk has been absorbed but the rice isn’t soft enough, add an extra 1/4 cup at a time.

For the chai spices:

  1. In a small bowl, combine all the spices. Add to the reserved 1/4 cup rice milk and whisk until combined.

Make the rice pudding:

  1. Once the rice has finished cooking, add the brown sugar, spice-milk mixture, vanilla and salt, and cook for 5 minutes. Stir until the mixture thickens. Remove from heat.
  2. Remove the cinnamon sticks and star anise and discard, bring to room temperature before refrigerating.

To serve:

  • When ready to eat, add a spoonful of coconut yogurt, a dash of ground cinnamon and decorate with cinnamon sticks and star anise.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.


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Keywords: chai rice pudding