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Vegan NOG Rice Pudding (Dairy and Egg Free)

A sweet and creamy treat made with Silk nog, rice, and savory spices. Perfect for Christmas morning.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Linda & Alex


  • 4 cups of cooked rice follow the instructions on the package of rice for cooking and the correct measurement. Typically 1 cup of dry equals 3 cups cooked.
  • 2 dates – pitted
  • 2 bananas – pureed
  • ½ cup of toasted pecans
  • 1 cup of vegan nog I use Silk brand
  • 1 tablespoon of pure vanilla extract
  • 1 teaspoon of cinnamon
  • ¼ teaspoon of nutmeg
  • teaspoon of cloves
  • A pinch of finely ground sea salt
  • To top the pudding
  • 2 tablespoons of cinnamon sugar
  • 1 tablespoon of vegan butter – melted
  • 2 cups of water


  • Preheat the oven to 350° and heat two cups of water
  • Cook the rice according to the directions on the package.
  • Toast the nuts in a dry pan over medium heat until they begin to brown. Remove from heat.
  • Puree the banana and dates in a food processor and transfer to a large bowl. Add the rice, pecans, nog, vanilla, and spices to the banana and dates and stir until well combined. Spoon into two 4 inch ramekins or a 9 inch pie plate and sprinkle with the cinnamon sugar and vegan butter.
  • Put the ramekins in a roasting pan that’s covered with about an inch of hot water and bake for approximately 20 minutes or until the top has a nice caramelized crust. Let cool for five minutes.
  • Enjoy!
  • Cover and store in the refrigerator for up to three days.
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