Creamy Vegan Breakfast Rice Pudding (Ryzogalo)

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 2.25 out of 5)


2.3 from 4 reviews

Delicious served cold or warm, and a creamy comforting canvas for your favorite toppings.

  • Author: Kristine
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: 5 cups 1x



3/4 cup arborio rice

1 1/2 cups water

pinch of salt

2 cups plain unsweetened soymilk

1/2 cup non-dairy heavy whipping cream alternative

1/2 cup canned coconut cream

1/2 cup sugar

1 tablespoon cornstarch

zest of 1/2 an orange

1 1/2 teaspoons vanilla extract



Combine rice, water, and salt in a medium saucepan. Bring to a boil, reduce heat and simmer covered for 10 minutes.

Add soymilk, whipping cream, coconut cream, and sugar. Return to a boil, reduce heat and simmer uncovered for 15-18 minutes or until rice grains are visible and mixture feels noticeably thicker when stirred.

Dissolve the cornstarch in 2 tablespoons of water. Add to pan with rice mixture and stir well. Cook 1-2 minutes or until thickened.

Remove from heat. Stir in orange zest and vanilla extract.

Put in individual jars or one large bowl, and refrigerate.

Serve warm or cold, topped with a sprinkling of cinnamon.


Keywords: vegan rice pudding, ryzogalo, breakfast pudding, arborio rice, Greek rice pudding