Creamy Dairy Free Rice Pudding
This creamy Dairy Free Rice Pudding is a hearty and comforting dessert that’ll take you right down memory lane. Made on the stove with almond milk, cinnamon and raisins, it’s a simple, nostalgic, better-than-school version that’s velvety, sweet and totally dairy free.
When it comes to comforting dessert recipes, you cannot beat a classic like rice pudding.
A warm, creamy rice pudding always hits the spot and this dairy free version is no exception.
It’ll take you back to school dinner days, except that this tastes better. It’s simple to make and the perfect dessert when you’re craving something cosy.
If you love classic British puddings, you’ll love our Dairy Free Bread and Butter Pudding too.
Why You’ll Love This Dairy Free Rice Pudding
- Creamy and comforting
- Easy recipe made with simple pantry ingredients
- Gluten free and Dairy free
Ingredients and Substitutions
- Arborio rice or pudding rice: Use a short-grain white rice as they are more starchy and hold their shape better than long-grain rice. I don’t rinse before making rice pudding, as we want the starch to make the pudding nice and creamy.
- Almond milk: Substitute for another non-dairy milk if you prefer.
- Water
- Vanilla extract
- Maple syrup: Can use honey or white sugar.
- Ground cinnamon: Swap cinnamon and nutmeg for mixed spice or a pinch or cardamom or cloves.
- Ground nutmeg
- Raisins: You could swap this by serving with a dollop of fruit jam (fruit jelly) or an extra drizzle of maple syrup.
How to Make Dairy Free Rice Pudding
- Add the ingredients: In a saucepan, add 120 grams arborio risotto or pudding rice, 800 ml almond milk, 200 ml water, 2 tablespoons maple syrup, 1 teaspoon vanilla extract, ¼ teaspoon cinnamon, and 1/4 teaspoon nutmeg. Stir everything together.
- Heat: Turn the heat to high and bring the mixture to a boil (this should take about 5 minutes).
- Simmer gently: Once it’s boiling, turn the heat down to low and let it cook gently for about 30-35 minutes, stirring occasionally, until the rice becomes thick and creamy.
- Add extras: Add a handful of raisins for the last 10 minutes of cooking time.
- Serve: Taste a little to check the rice is soft. Cook for longer if necessary, and loosen with an extra splash of almond milk and adjust the sweetness before serving, if needed.
Leftovers
In the fridge Once cooled to room temperature, place the rice pudding in an airtight container and keep in the fridge for up to 3 days.
Reheat on the hob on a low heat until warm through. Loosen with a little more almond milk if it is too thick.
Frequently Asked Questions
I don’t rinse my uncooked rice before making rice pudding. Short grain rice such as risotto rice is naturally high in starch, which helps create the creamy consistency that’s so important in rice pudding, so don’t wash it off.
If your rice pudding is too runny, this usually means you used too much liquid or it needs cooking for longer.
Simmer it longer over a low heat and the liquid will reduce. The pudding will also continue to thicken a little after being removed from the heat. Alternatively, mix a tablespoon cornstarch with 1 tablespoon almond milk or water and stir into the pudding, continuing to heat until thickened.
Yes it can be made in the slow cooker! Put all the ingredients in the slow cooker pot, stir and cook on low for 2-3 hours until the rice is soft and the pudding is thick and creamy.
If your rice is still hard, it needs to cook for longer. You may need to increase the temperature a little and keep cooking until it softens.
Dairy Free Desserts
If you make this Dairy Free Rice Pudding recipe I’d love for you to give it a star rating ★ below. You can also tag me on Instagram (@thesunshinepantry) or Facebook so I can see your amazing creation!
Creamy Dairy Free Rice Pudding
Ingredients
- 120 grams arborio risotto rice or pudding rice (½ cup + 2 tablespoons)
- 800 ml unsweetened almond milk (3 ⅓ cups)
- 200 ml water (just over ¾ up)
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- handful raisins
Instructions
- In a saucepan, add the rice, almond milk, water, maple syrup, vanilla extract, cinnamon, and nutmeg. Stir everything together.
- Turn the heat to high and bring the mixture to a boil (this should take about 5 minutes).
- Once it’s boiling, turn the heat down to low and let it cook for about 30-35 minutes, stirring occasionally, until the rice becomes thick and creamy. See notes.
- Add the raisins during the last 10 minutes of cooking.
- Loosen with an extra splash of almond milk and adjust the sweetness before serving, if needed.
Notes
- Thicker pudding: If there’s still too much liquid after cooking, raise the heat slightly and keep cooking until the pudding thickens and the rice is soft.
- Add-ins: stir in raisins, cranberries, chopped dates or jam for for added sweetness.
- Storage: Store in an airtight container for up to 4 days.
- Reheat: Gently reheat on the stove until warmed through. Loosen with a splash of dairy free milk if it is too thick.
- Approx 190kcal per serving.
⭐ Pin this Recipe for Later ⭐
