Dairy Free Rice Pudding
Indulge in the creamy, comforting goodness of Dairy Free Rice Pudding, a classic dessert reinvented for those seeking a dairy-free option. This recipe combines short-grain white rice with the rich, velvety flavors of full-fat coconut milk and unsweetened almond milk, creating a luscious base that's naturally sweetened with maple syrup. Infused with warm vanilla and cinnamon, this pudding is perfectly spiced for a cozy treat. Optional raisins add a delightful chewiness, and a sprinkle of nutmeg elevates each serving with aromatic flair. Easy to prepare in just 40 minutes, this vegan-friendly dessert can be served warm or chilled, making it a versatile option for any occasion. Perfect for those with dietary restrictions or anyone looking to enjoy a wholesome, dairy-free twist on a timeless favorite!
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Recipe Information
Ingredients
- 0.75 cup Short-grain white rice
- 1 can (400 mL) Full-fat coconut milk
- 1.5 cups Unsweetened almond milk (or other dairy-free milk of choice)
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Raisins (optional)
- 0.25 teaspoon Ground nutmeg (optional, for garnish)
Instructions
Rinse the rice under cold water to remove excess starch, then drain well.
In a medium saucepan, combine the rinsed rice, coconut milk, almond milk, maple syrup, vanilla extract, ground cinnamon, and salt. Stir well to combine.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally.
Once it begins to simmer, reduce the heat to low and cover the saucepan with a lid, leaving it slightly ajar to prevent boiling over.
Cook the rice pudding for about 30-35 minutes, stirring frequently to prevent sticking, until the rice is tender and the mixture has thickened to your desired consistency. If the pudding becomes too thick, add a splash of almond milk to loosen it.
If using raisins, stir them into the pudding during the last 5 minutes of cooking so they soften and plump up.
Remove the saucepan from heat and let the rice pudding cool slightly. It will continue to thicken as it cools.
Spoon the rice pudding into serving bowls, sprinkle with ground nutmeg if desired, and serve warm or chilled.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.5 g | 130% | |
| Saturated Fat | 86.1 g | 430% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 935 mg | 41% | |
| Total Carbohydrate | 189.9 g | 69% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 118.1 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 823 mg | 63% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 2016 mg | 43% | |
*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.
