Dairy-Free Creamy Rice
Indulge in the rich and satisfying flavors of Dairy-Free Creamy Rice, a comforting twist on classic risotto that's perfect for anyone seeking a plant-based recipe without sacrificing creaminess. This dish features Arborio rice simmered to perfection in vegetable broth and creamy coconut milk, creating a velvety texture with every bite. Enhanced with the nutty, cheesy flavor of nutritional yeast and seasoned simply with garlic, onions, and a sprinkle of fresh parsley, it’s a dairy-free delight ready in under an hour. Perfect as a hearty side dish or a standalone meal, this recipe is as easy to make as it is indulgent, with its allergen-friendly ingredients appealing to vegans and non-vegans alike. Whether it's a busy weeknight or a special occasion, this gluten-free, plant-based recipe will become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1.5 cups Arborio rice
- 4 cups Vegetable broth
- 1 cup Coconut milk
- 0.25 cup Nutritional yeast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the Arborio rice and stir to coat in the oil, cooking for 2 minutes until the edges of the rice become translucent.
Slowly add 1 cup of vegetable broth to the rice, stirring constantly until most of the liquid is absorbed.
Continue to add the broth, one cup at a time, stirring and allowing the liquid to absorb before adding more. This process will take about 20 minutes.
Once all the broth is absorbed, stir in the coconut milk and cook for another 5 minutes until the rice is creamy and fully cooked.
Mix in the nutritional yeast, salt, and black pepper, stirring well to combine.
Remove from heat and garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4251 mg | 185% | |
| Total Carbohydrate | 343.4 g | 125% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 35.6 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2825 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
