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Bowl of eggnog rice pudding with cinnamon stick sticking out of the top

Eggnog rice pudding recipe (dairy free & vegan)

Tara Klippert
This dairy free and vegan eggnog rice pudding recipe is a perfect holiday treat. It is creamy and satisfying, without the digestive or hormonal issues that can be caused by dairy.
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Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 6
Calories 297 kcal

Equipment

  • Large pot
  • Measuring cups & measuring spoons
  • Stove top
  • Large wooden spoon
  • 6 small bowls, ramekins or glass containers

Ingredients
  

  • 6 cups dairy free eggnog (I use So Delicious Holiday Nog)
  • 2/3 cup white jasmine rice
  • 1/2 tsp salt
  • 2 tbsp coconut oil
  • 1 tbsp vanilla extract
  • pinch nutmeg (for garnish and extra flavour)

Instructions
 

  • Put dairy free eggnog, salt, vanilla extract and coconut oil in a large pot on the stove
  • Bring everything in the pot just to a boil. Add the uncooked rice, turn down to a low simmer and cover the pot with a lid.
    picture of eggnog and other ingredients just at a boil in large pot
  • Simmer, stirring often, for 1 hour and 15 minutes
  • Once the rice pudding is getting nice and thick and creamy, turn off the burner
  • Separate into six small bowls or ramekins. Or if you are storing these in the fridge or freezer, put them into glass containers.
  • Sprinkle a pinch of nutmeg on top for garnish and extra flavour. Enjoy!
    Bowl of eggnog rice pudding with cinnamon stick sticking out of the top

Video

Notes

Eggnog substitutions
I used So Delicious Holiday Nog (made with a coconut milk base) which is quite easy to find in most grocery stores! But if for some reason you can’t find it, you can also use Califia Farms Holiday Nog (made with an almond milk base). 
If you are not intolerant or allergic to dairy, you can also use regular cow’s milk eggnog.
Rice substitutions
This recipe uses white Jasmine Rice, but you can swap this out for any other type of rice such as basmati, arborio, brown, etc.
Coconut oil substitutions
If you don’t have coconut oil, you can also use a vegan butter substitute or if you are not intolerant or allergic to dairy, you can use regular cows milk butter.

Nutrition

Calories: 297kcalCarbohydrates: 48.3gProtein: 1.3gFat: 9.7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 176.9mgPotassium: 18.8mgFiber: 0.4g
Keyword dairy free, gluten free, soy free, vegan
Tried this recipe?Let us know how it was!