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Sweet Potato Rice Pudding

October 19, 2021

A delicious twist on rice pudding, this sweet potato rice pudding is packed full of healthy ingredients and plenty of flavor!

Sweet potato rice pudding in a clear serving dish with shredded coconut and a cinnamon stick on top.

This is one of those unique recipes that could be eaten for dessert or breakfast! Most rice puddings aren’t the healthiest (loaded with cream and sugar) but my version is gluten-free and vegan and could definitely pass for a healthy breakfast. 

If you’ve never had rice pudding before, you’re missing out! It’s similar to oatmeal but instead of cooking oats, you’re cooking rice. I added mashed sweet potato to my recipe for a fun fall twist but you can skip that if you just want a classic recipe. 

Here’s What You Need

  • brown rice – I use short grain brown rice. You could use long-grain brown or white rice but you’ll need to adjust your cooking time.
  • non-dairy milk – I use a mix of coconut and almond milk. Make sure whatever milk you use is unsweetened unless you like things really sweet.
  • honey – to naturally sweeten the dish. You can use maple syrup or agave if you’re vegan. 
  • vanilla extract – enhances all of the flavors. 
  • ground cinnamon – the perfect spice pairing for this recipe. 
  • sweet potato – the “secret” ingredient for this recipe that takes it to the next level! Add extra fiber, flavor and color with mashed sweet potato.

How to Make Sweet Potato Rice Pudding

STEP 1: Wash your sweet potato well, poke a few times with a fork, wrap in tinfoil and roast at 400ºF for 40-50 minutes. Remove from the oven and let cool before cutting and scooping out 1 cup of the flesh and mashing with the back of a fork. You can also microwave the potato on high for 4-5 minutes.

Baked sweet potato in tin foil that has been opened and sliced open.

STEP 2: Add rice and non-dairy milk to a large saucepan. Bring to a boil and then lower heat to a simmer. Let simmer for 40-50 minutes, stirring occasionally. We’re cooking the rice low and slow to give it a pudding consistency.

Rice pudding mixture in metal pot with wooden spoon stirring.

STEP 3: Once all of the liquid has been absorbed and a pudding consistency has been reached, add in the honey, vanilla, mashed sweet potato and cinnamon. Add a splash of milk if the pudding is too thick for your liking.

Mixture of sweet potato rice pudding in pot with wooden spoon sticking out.

How to Serve Rice Pudding

You can enjoy this recipe as is or add these toppings: 

  • Splash of milk 
  • More cinnamon
  • Nut butter or nuts
  • Dried fruit
  • Coconut flakes

How to Store and Reheat Leftovers

Let leftover rice pudding cool slightly before transferring to an airtight container. Store in the refrigerator for 3-5 days. I recommend reheating in a saucepan with an extra splash of milk but if you’re in a rush, you can reheat in the microwave.


Sweet Potato Rice Pudding

A delicious twist on rice pudding, this sweet potato rice pudding is packed full of healthy ingredients and plenty of flavor!

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 60 mins
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Snack
  • Method: Cook
  • Diet: Gluten Free


  • 1/2 cup short-grain brown rice*
  • 4 cups unsweetened non-dairy milk (I like a mix of coconut and almond milk)
  • 2 tbsp honey (or maple syrup if vegan)
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1 cup mashed sweet potato (about 1 medium)**


  1. In a large saucepan add rice and non-dairy milk.
  2. Bring to a boil before decreasing heat to a simmer.
  3. Let simmer for 40-50 mins, stirring occasionally.
  4. Once all liquid has been absorbed and reached pudding consistency add honey, vanilla, mashed sweet potato and cinnamon.
  5. Add additional milk if pudding is too thick.
  6. Remove from heat and serve.
  7. Will keep in refrigerator for several days in an airtight container.

* You could also use regular brown or white rice but cooking time may vary.
**If roasting sweet potato preheat oven to 400 degrees F. and roast for 50-60 mins wrapped in tinfoil. Remove from oven and let cool before cutting open and scooping out 1 cup and mashing with the back of a fork. OR microwave on high for 4-5 mins on a paper towel or microwave safe dish. Let cool and cut open to scoop out 1 cup.

Keywords: sweet potato rice pudding, rice pudding, brown rice pudding

Sweet potato rice pudding in a clear serving dish with shredded coconut and a cinnamon stick on top.

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  • Reply
    June 26, 2023 at 4:02 pm

    I make this regularly, usually with brown rice, sometimes with barley for a change of pace. I like to add raisins and omit the honey. One of my faves!

  • Reply
    June 5, 2023 at 10:42 pm

    Why is there no nutritional information on all your recipes. Many need to see the nutritional of all the ingredients. Protein, carbs, sodium, fat, Saturated fat, sugar as well as calories. These must be on all recipes . thank you for listening.

  • Reply
    March 16, 2023 at 9:32 am

    Loved the sound of this recipe and it turned out great. I did 2x the quantity and opted for 1 cup less of nut milk, which was the right call because it still took a total of 55 min to cook until more pudding-like, and there was still some liquid left so I added 1 Tb of chia seeds and it ended up perfect. The fact that it’s healthy and sweetened with honey is an added bonus – most rice pudding recipes are sickly sweet, but this was on point.

    • Reply
      Davida Lederle
      March 20, 2023 at 2:36 pm

      So glad you enjoyed!

  • Reply
    June 16, 2015 at 2:11 pm

    I am going to make this for breakfast tomorrow!

  • Reply
    May 24, 2015 at 8:50 pm

    Wow this is so yummy!!! I added raisins and the rice seemed to take foooreeeverr to cook but so worth the wait! 🙂 Thank you for sharing. I’m trying to get a picture to look as fancy as yours 😉

    • Reply
      Davida Kugelmass
      May 25, 2015 at 12:03 pm

      I knowwwww patience is the hardest part of this recipe, eh? So happy you liked it!

  • Reply
    April 24, 2015 at 1:08 pm

    How would chia seeds work instead of rice??

    • Reply
      Davida Kugelmass
      April 24, 2015 at 1:12 pm

      It would be chia pudding instead of rice. I couldn’t tell you the exact proportions as I’ve never tested the recipe out myself but my guess would be around 6 T of chia seeds, 1 3/4 cup of non-dairy milk, sweet potato and the various spices. It’s a totally different recipe but for people who don’t eat rice chia seeds make a great pudding!

  • Reply
    June 2, 2014 at 2:51 pm

    Do you cook the rice covered or uncovered?


    • Reply
      Davida Kugelmass
      June 2, 2014 at 8:51 pm

      uncovered! Enjoy 🙂

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