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Creamy Caramel Espresso Rice Pudding

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  • Author: Alice Pagès
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 serves 1x
  • Category: Desserts
  • Method: Stove top
  • Diet: Gluten Free


Warm, rich, creamy, spicy, this vegan rice pudding is the quintessence of comfort food! It comes with a delicious espresso caramel sauce. It’s super easy to make with only 5 main ingredients. Enjoy hot or cold for a cozy breakfast or decadent dessert.


Units Scale

Rice pudding

  • 1/2 cup pudding (arborio) rice
  • 2 cup almond milk
  • 1/4 tsp ground cinnamon
  • 1 pinch of vanilla bean (or 1/2 tsp vanilla extract)
  • 1 tbsp maple syrup
  • 1/4 tsp brown miso (optional)

Espresso caramel

  • 1 espresso shot (30 ml)
  • 2 tbsp maple syrup
  • 3 tbsp hazelnut butter


  • Roasted hazelnuts
  • Coconut shavings
  • Cacao nibs


  1. Add the rice, milk, cinnamon and vanilla to a medium sized saucepan and place it over a medium heat.
  2. Bring to a simmer, then reduce heat to low and cook gently for 20-25 minutes, stirring often, until the rice is cooked and soft, and the pudding thick and creamy. If necessary add more milk during the cooking to reach the right consistency.
  3. Meanwhile, prepare the espresso caramel. Prepare a shot of coffee espresso. In a small bowl, combine the espresso, maple syrup and hazelnut butter. Stir to get a smooth caramel like sauce.
  4. When the rice is cooked, stir in the maple syrup and miso if using. Taste and adjust the seasoning according to your preferences.
  5. Scoop warm rice pudding into bowls, drizzle with espresso caramel sauce and top with roasted hazelnuts, coconut shavings and cacao nibs.


  1. Rice pudding will keep in an airtight container in the fridge for up to 4 days. Before eating, add to a sauce pan with a splash of milk and gently heat on low heat.