Creamy Dairy-Free Rice Pudding
Deliciously creamy, this dairy-free rice pudding is coziness in a bowl. Incredibly comforting, slightly sweetened and fragrant with spices, this can be enjoyed as a warm dessert or chilled for a fresh treat. Naturally gluten-free too.
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The Most Comforting Sweet Treat
When I first discovered rice pudding (also known as ‘arroz con leche’ in Argentina), I couldn’t get enough of the rich, creamy texture and the cinnamon flavor that each mouthful of rice pudding would bring.
I loved that it was rice in the form of a comforting dessert so unbelievably creamy I could finish an entire bowl of it in no time. It felt like oatmeal porridge, just made with rice, and even better. Or like a risotto, but sweet and decadent instead of savory.
Over the years, rice pudding has consistently become one of my favorite desserts ever (alongside this 5-minute chocolate pudding).
However, because traditional rice pudding is usually made with regular milk, those with lactose intolerances cannot enjoy it.
So today, I’m making a dairy-free version – it’s an easy fix, simply swap out the regular milk with a non-dairy milk of your choice.
Why You’ll Love this Recipe:
- Simple Ingredients: The main ingredients you’ll need for this dairy-free rice pudding are easily accessible at the local grocery store (nothing fancy required!).
- Super Easy to Make: Ready in under 40 minutes, the most important thing you need to do is to stir frequently so the rice doesn’t stick to the bottom of the pot (just like you would when making risotto). But then once the rice pudding is ready, it’s totally worth it!
- Totally Gluten-Free & Dairy-Free: The best part is that this rice pudding recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy this dessert without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making this dairy-free rice pudding recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Milk: I like using an unsweetened version of my homemade almond milk, but another unsweetened non-dairy milk will also work (such as cashew milk, rice milk, oat milk, light coconut milk, etc). If you are not lactose-intolerant, go ahead and use regular milk instead.
- Rice: I recommend using short-grain white rice varieties (such as Arborio rice or Carnaroli rice) as they have a higher starch content which gives the creamy consistency that we look for in rice pudding. Note: DO NOT rinse the rice before cooking – rinsing will remove the starch, which is what we want.
- Egg: If you wish to make this rice pudding egg-free or vegan, you can leave out the egg directly.
- Sugar: I used light brown sugar, but white sugar, cane sugar, or dark brown sugar will work too. Just note that the darker the color of the sugar, the darker will be the rice pudding.
- Vanilla Extract: I like adding vanilla extract for extra flavor, so I highly recommend that you add it in. However, if you are using almond milk and want to highlight the taste of almonds, you can use almond extract instead.
- Spices: I used a mix of ground cinnamon and ground nutmeg to add a beautiful flavor to this creamy rice pudding. Alternatively, you can cook the rice with a cinnamon stick instead of using ground cinnamon.
- Raisins: For extra sweetness, I’ve added raisins (a mix of golden raisins and black raisins) to this recipe, but feel free to leave them out if you prefer.
How to Make Dairy-Free Rice Pudding (Step by Step):
Combine Rice, Milk and Water and Cook Till Creamy
Combine Milk, Water and Rice:Â In a medium pot, combine the uncooked short-grain rice together with the almond milk and water. Stir well and bring to a gentle simmer.
Add Salt and Cook Until Creamy:Â Add salt and cook over low heat for about 25 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot, until the rice becomes soft and creamy.
Prepare Egg Mixture
Whisk Egg and Brown Sugar:Â In a separate bowl, whisk the egg and light brown sugar until the mixture becomes light and frothy.
Add Some Rice Mixture to Egg Mixture: Gradually add 4–5 spoonfuls of the hot rice mixture to the egg mixture, stirring constantly to prevent the eggs from scrambling.
Add Tempered Egg Mixture, Raisins and Spices
Transfer to Pot: Slowly pour the tempered egg mixture back into the pot with the rice mixture, stirring continuously with a wooden spoon or rubber spatula. Let the rice pudding cook for another 5 minutes over low heat, making sure it doesn’t boil.
Remove from Heat and Add Vanilla, Spices and Raisins:Â Remove from heat and mix in vanilla extract, cinnamon, nutmeg, and raisins (if using). Stir well to combine.
Let Cool Slightly, Garnish and Serve
Let Sit Before Serving:Â Let the rice pudding sit for a few minutes before serving to allow the flavors to meld together. Serve warm or chilled.
Serve and Enjoy: Divide this delicious rice pudding between bowls, sprinkling ground cinnamon and more raisins on top.
Dish by Dish Tips:
- What Kind of Rice to Use: For extra creamy rice pudding, I recommend using short-grain white rice varieties (such as Arborio rice or Carnaroli rice) as opposed to long grain rice (such as basmati rice). The shorter grain rice types have a higher starch content which gives the creamy consistency that we look for in rice pudding. Note: DO NOT rinse the rice before cooking – rinsing will remove the starch, which is what we want.
- Consistency: The rice pudding will thicken as it cools. If you find it too thick, add a splash of milk to thin it out a little. Or if you find the pudding too thin, simply cook the pudding for an extra few minutes.
- Make it Egg-Free/Vegan: If you wish to make a vegan rice pudding, simply leave out the egg directly.
- Storing: To store, place the cooled dairy-free rice pudding in an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop before serving.
Other Gluten-Free Desserts You’ll Love:
P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!
Creamy Dairy-Free Rice Pudding
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Deliciously creamy, this dairy-free rice pudding is coziness in a bowl. Incredibly comforting, slightly sweetened and fragrant with spices, this can be enjoyed as a warm dessert or chilled for a fresh treat. Naturally gluten-free too.
Ingredients
- 2 1/2 cups unsweetened dairy-free milk
- 1 cup water
- 3/4 cup uncooked short-grain rice
- 1/3 teaspoon salt
- 1 egg
- 1/3 cup light brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons raisins (optional)
Instructions
- Combine Milk, Water and Rice: In a medium pot, combine the uncooked short-grain rice together with the almond milk and water. Stir well and bring to a gentle simmer.
- Add Salt and Cook Until Creamy: Add salt and cook over low heat for about 25 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pot, until the rice becomes soft and creamy.
- Whisk Egg and Brown Sugar: In a separate bowl, whisk the egg and light brown sugar until the mixture becomes light and frothy.
- Add Some Rice Mixture to Egg Mixture: Gradually add 4–5 spoonfuls of the hot rice mixture to the egg mixture, stirring constantly to prevent scrambling.
- Transfer to Pot: Slowly pour the tempered egg mixture back into the pot with the rice mixture, stirring continuously. Let it cook for another 5 minutes over low heat, making sure it doesn’t boil.
- Remove from Heat and Add Vanilla, Spices and Raisins: Remove from heat and mix in vanilla extract, cinnamon, nutmeg, and raisins (if using). Stir well to combine.
- Let Sit Before Serving: Let the pudding sit for a few minutes before serving to allow the flavors to meld together. Serve warm or chilled, garnished with extra cinnamon.
Notes
Milk: I like using an unsweetened version of my homemade almond milk, but another unsweetened non-dairy milk will also work (such as cashew milk, rice milk, oat milk, coconut milk, etc). If you are not lactose-intolerant, go ahead and use regular milk instead.
Rice: I recommend using short-grain white rice varieties (such as Arborio rice or Carnaroli rice) as they have a higher starch content which gives the creamy consistency that we look for in rice pudding. Note: DO NOT rinse the rice before cooking – rinsing will remove the starch, which is what we want.
Egg: If you wish to make this rice pudding egg-free or vegan, you can leave out the egg directly.
Sugar: I used light brown sugar, but white sugar, cane sugar, or dark brown sugar will work too. Just note that the darker the color of the sugar, the darker will be the rice pudding.
Vanilla Extract: I like adding vanilla extract for extra flavor, so I highly recommend that you add it in. However, if you are using almond milk and want to highlight the taste of almonds, you can use almond extract instead.
Spices: I used a mix of ground cinnamon and ground nutmeg to add a beautiful flavor to this creamy rice pudding.
Raisins: For extra sweetness, I’ve added raisins (a mix of golden raisins and black raisins) to this recipe, but feel free to leave them out if you prefer.
Storing: To store, place the cooled dairy-free rice pudding in an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop before serving.
- Prep Time: 5 mins
- Cook Time: 35 mins
- Category: Desserts
- Method: Stovetop
