Greetings food lovers! As a nutritionist and food blogger, I’m always on the lookout for healthy and delicious recipes that will leave you feeling satisfied and nourished. Today, I’m excited to share my Perfect Dairy-Free Rice Pudding recipe with you – this is a recipe that is sure to become a staple in your home!
Rice pudding is a classic comfort food that has been enjoyed by people all over the world for generations. Unfortunately, many traditional rice pudding recipes are loaded with dairy and sugar, making them off-limits for those who are lactose intolerant or avoiding dairy for other reasons. That’s where my recipe comes in – it’s completely dairy-free and made with natural sweeteners like honey and pure maple syrup.
Not only is this pudding dairy-free, it’s also gluten-free and vegan, making it a great option for those with dietary restrictions. And don’t worry – just because it’s healthier than many traditional rice pudding recipes doesn’t mean it’s lacking in flavor or creaminess. In fact, I think this is the best creamy vegan rice pudding recipe out there!
So let’s get started – grab your ingredients, put on your apron, and let’s make some delicious and nutritious rice pudding together!
Why You’ll Love This Recipe
Are you looking for a creamy and delicious dessert that is also vegan and dairy-free? Look no further, because this dairy-free rice pudding recipe is the perfect solution!
This recipe uses coconut milk, almond milk, or oat milk instead of regular dairy milk to make the pudding creamy and flavorful. You won’t even miss the dairy! The combination of the rice and coconut milk gives it a rich and satisfying texture, while the addition of pure vanilla extract or vanilla bean creates a sweet and warm flavor that is perfect for any time of year.
Not only is this recipe dairy-free and vegan, but it is also gluten-free and made with all-natural ingredients like honey and pure maple syrup instead of white granulated sugar. Plus, it’s incredibly easy to make – just cook the rice on medium heat and then add in your desired milk substitute along with a cinnamon stick, salt, honey or maple syrup, and vanilla extract – boil fifteen minutes, turn off heat – let it cool down an serve in 10 mins.
So whether you’re lactose intolerant or simply trying to eat healthier, this dairy-free rice pudding recipe is a must-try. It’s not only delicious but it’s also made with healthy ingredients that will leave you feeling satisfied and guilt-free. So why not indulge in something good for your body and your taste buds? Try this rice pudding today!
For this creamy and delicious dairy-free rice pudding recipe, you’ll need the following ingredients:
- 1 cup of white rice (long-grain or short-grain)
- 4 cups of non-dairy milk (coconut milk, oat milk, almond milk, soy milk, cashew milk)
- 1 cinnamon stick
- ¾ cup of white granulated sugar
- a pinch of sea salt
- 1 small splash of pure vanilla extract or the seeds from 1 vanilla bean
- 2/3 cup of full-fat coconut cream
- 1 tablespoon of raw honey or pure maple syrup
Note: It’s recommended to use organic and naturally-sourced ingredients for an even healthier treat.
The Recipe How-To
Now that we have all our ingredients ready to go, let’s dive into how to make the best creamy dairy-free rice pudding recipe!
Step 1: Cook the Rice
In a medium saucepan, bring 3 cups of water to a boil. Add 1 cup of uncooked long-grain white rice and reduce heat to low. Let it simmer for 18-20 minutes or until tender. Once done, remove from heat and set aside.
Tip: You can also use leftover cooked rice instead of uncooked rice for a quicker recipe.
Step 2: Make the Pudding
In a large saucepan, combine 2 cups of coconut milk, 1 cup of oat milk (or other non-dairy milk), ¾ cup of full-fat coconut cream, and ½ cup of white granulated sugar. Stir well on medium heat until it starts to boil.
Then, add cooked rice, 1 cinnamon stick, and ¼ teaspoon of sea salt. Reduce heat to low and allow the mixture to cook for another 20-25 minutes until it becomes thickened and creamy.
Step 3: Add Flavor
Remove the cinnamon stick from the pot and stir in 3 tablespoons of honey, 2 tablespoons of pure maple syrup, 1 tablespoon of pure vanilla extract, and the scraped seeds from one vanilla bean.
Continue stirring on low heat for another 5 minutes until everything is well combined and flavorful.
Step 4: Cool and Serve
Remove from heat and let it cool at room temperature before serving. You can add some fresh fruit or chopped nuts on top for some extra texture and flavor.
Enjoy your creamy vegan rice pudding!
Tip: You can make this pudding ahead of time and store it in an airtight container in the fridge for up to 5 days. Just reheat it on the stove or microwave before serving.
Substitutions and Variations
One of the best things about this dairy-free rice pudding recipe is how versatile it is. You can switch up ingredients to make it your own, or substitute certain items to accommodate any dietary restrictions or personal preferences.
If you don’t have coconut milk, you can use any non-dairy milk like cashew, almond, or oat milk. Be sure to get the unsweetened versions so that there’s no added sugar. You can also use cooked rice instead of uncooked rice and adjust the amount of liquid in the recipe accordingly.
For sweeteners, you can swap out the honey and maple syrup for other natural sweeteners like agave nectar, stevia, or brown sugar. You can also omit the sweetener altogether if you prefer a less sweet pudding.
If you’re looking for variations to the classic vanilla-flavored rice pudding, try adding in some cinnamon, cardamom or nutmeg for some warm spice notes. For a tropical twist, add diced pineapple and shredded coconut into the pudding mixture before cooking. Or create a decadent chocolate flavor by adding cocoa powder into the pudding mixture.
For a creamier consistency, you can add in a few tablespoons of coconut cream or full-fat coconut milk. You could also try using different types of rice-like jasmine rice or even arborio rice used for risotto dishes.
Plus, if you find yourself with leftover rice from a previous meal, this recipe is a great way to repurpose it! Just skip cooking the rice and add it in during step 3 while stirring on medium heat until fully incorporated.
With all these substitutions and variations at your fingertips, you’ll never get bored of this creamy vegan rice pudding!
Serving and Pairing
Now that you have mastered making a dairy-free rice pudding, let’s explore how to serve and pair it for maximum deliciousness!
You can serve this creamy vegan rice pudding either warm or chilled. If you prefer to eat it cold, pop it in the refrigerator for a few hours before serving. To serve warm, reheat the pudding in the microwave or stovetop.
Garnish your rice pudding with fresh berries, shredded coconut, sliced almonds, and cinnamon for an added flavor boost. The warm and comforting flavors of cinnamon perfectly complement the sweetness of this dessert.
As for pairing options, you can enjoy this dessert as is or pair it with some fruit compote, caramel sauce, or chocolate chips for an indulgent treat. You can also top it with chopped nuts like pistachios or cashews for added texture.
This creamy vegan rice pudding is perfect for serving at cozy gatherings such as brunches or potlucks. It’s sure to impress your guests and leave them satisfied. Enjoy!
Make-Ahead, Storing and Reheating
One of the best things about this dairy-free rice pudding recipe is that it can be made ahead of time, making it a perfect dessert for meal prep or entertaining. Once cooked, let the pudding cool to room temperature before refrigerating it in an airtight container.
Stored in the fridge, this rice pudding will last for about four to five days. For longer storage, you can freeze the pudding for up to three months. It’s important to note that the consistency may change slightly after freezing and thawing, but it should still retain its flavor and deliciousness.
When reheating this creamy vegan rice pudding, simply scoop out the desired amount into a microwave-safe bowl, then heat on medium power in 30-second intervals until heated through. You can also reheat the pudding on the stovetop by adding a splash of non-dairy milk or water to loosen it up if needed.
Keep in mind that this recipe doesn’t use any artificial preservatives or additives, so it’s best to consume the pudding within a few days of preparation for optimal quality and flavor. But once you taste its heavenly creaminess and delicate flavors, we doubt you’ll have any leftovers to worry about!
Tips for Perfect Results
Making the perfect dairy-free rice pudding can be quite a challenge, especially when you want a creamy texture without using dairy milk. So, I’ve compiled some essential tips that can help you achieve that perfect pudding texture while keeping it dairy-free.
The type of rice used can significantly affect the outcome of your pudding. For the best results, use short-grain or medium-grain white rice instead of long-grain. Short-grain and medium-grain varieties are stickier and have more starch content in them than long-grain varieties, making them ideal for creating a creamy texture.
Stirring is also crucial in making this recipe. It’s essential to stir the pudding regularly, so it does not form clumps or stick to the bottom of the pot. Stirring ensures even cooking and distribution of ingredients throughout the pudding.
When cooking your rice, add a pinch of salt to improve flavor. The salt will go a long way in balancing the sweetness of honey or maple syrup that you may have added.
Using full-fat coconut milk rather than almond or soy milk will give you a creamier texture, as it has more fat content. If you do not like coconut milk, try using cashew cream or oat milk as they both have higher fat content than most non-dairy kinds of milk.
You can also use leftover cooked rice instead of uncooked rice. The cooked rice helps thicken your pudding faster making it an excellent alternative for when you have some leftover rice in the fridge.
Lastly, always use good quality ingredients such as pure vanilla extract or fresh vanilla beans to achieve that rich vanilla flavor that elevates your pudding taste beyond expectations.
In conclusion, follow these helpful tips for perfect results when making your dairy-free rice pudding; use short/medium grain white rice, stir it regularly, add a pinch of salt, use full-fat coconut milk or alternatives with higher fat content like cashew cream or oat milk, try using cooked rice, and use good quality ingredients like fresh vanilla. You’ll enjoy a delicious, creamy vegan rice pudding made to perfection just in time for breakfast or dessert!
Before I conclude this article on the perfect dairy-free rice pudding recipe, I want to answer some frequently asked questions about the recipe. In this section, you will find answers to commonly asked questions about ingredients substitutions, variations, and preparation techniques. So, let’s dive into some of these FAQs and clarify any doubts you may have before trying out this delicious and healthy recipe.
What is the best non dairy milk to make pudding with?
As per the evaluations of our cooking specialists, soy, almond, and coconut milk are the most suitable substitutes for regular milk in pudding recipes. Other plant-based alternatives may not result in a properly-set pudding. Simply replace 2 cups of milk with 1-1/2 cups of soy, almond, or coconut milk while making instant pudding.
Can you make pudding with milk alternative?
When it comes to making instant pudding without dairy milk, there are a variety of non-dairy milk substitutes available to choose from. Options such as coconut milk, almond milk, cashew milk and soy milk all work well and bring their unique flavors to the recipe.
Can you buy dairy free rice pudding?
Looking for a scrumptious and nutritious treat for your little one? Try out our organic rice pudding with mouth-watering bananas and strawberries, and a touch of vanilla, all made without any dairy! Perfectly balanced for the growth and development of babies aged 7 months and above, this yummy treat is prepared using coconut milk and is 100% organic.
In conclusion, this dairy-free rice pudding recipe is perfect for anyone looking for a delicious and healthy dessert option. It is not only easy to make but also customizable with various substitutions and variations that you can try to suit your taste preferences. With pure vanilla extract, honey, pure maple syrup and coconut milk as its key ingredients that really elevate the flavor of the dish.
You now have a recipe that is vegan, gluten-free, dairy-free, and soy-free (depending on the type of milk you choose), making it suitable for people with various dietary restrictions.
Make sure you follow the specific instructions and tips outlined in this article to get best creamy rice pudding ever. Just remember to always play around with the flavors and have fun creating this dish in your preferred way. Trust me; everyone will love it!
Perfect Dairy Free Rice Pudding Recipe
- 6 ounces slivered almonds
- 1/2 cup rice, uncooked
- 1/3 cup honey (grade A, amber) or 1/3 cup pure maple syrup (grade A, amber)
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract or 1 vanilla bean
- Blanch the almonds in a pan of rapidly boiling water, then strain and allow to dry and cool.
- Preheat oven to 350°F.
- Prepare a sheet pan with parchment paper.
- Spread the blanched almonds on the parchment.
- Bake almonds for approximately 10 minutes or until golden and aromatic.
- Set pan aside to cool.
- Add the salt to 1 cup of water in a medium saucepan and bring to a boil.
- Add rice to the saucepan, cover and reduce the heat to low.
- Simmer rice, covered, for 15-20 minutes until water is absorbed and rice is plumped.
- In a food processor fitted with the regular blade, pulse 5 oz (1 1/4 cups) of the toasted almonds into a coarse powder.
- Add 3 cups of warm water to the food processor and blend until the almonds and water are incorporated and"milky"; about 5 minutes.
- Note: this can be done in a blender instead of a food processor, though the almonds will not be quite as fine.
- Strain the almond milk in a fine mesh sieve, cheesecloth lined sieve or through a clean paper coffee filter into a bowl; when most of the liquid has gone through, squeeze or press the almond grits to extract as much of the remaining liquid as possible.
- Pour almond milk into the saucepan with the cooked rice.
- Add vanilla extract or scrape the seeds from the vanilla bean into the rice mixture.
- Add honey and stir the mixture.
- Increase heat to medium to return rice mixture to a simmer and stir every few minutes, uncovered for 10-15 minutes until the mixture is slightly thickened.
- Remove pan from heat and cool before transferring pudding to a bowl.
- Cover bowl and refrigerate 6 hours or overnight to allow flavors to develop and to allow the almond milk base to thicken to a nice consistency.
- Spoon into 6 dessert bowls and serve with a dollop of dairy free whipped topping and or fresh seasonal fruit.
Add Your Own Notes
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