Perfect Dairy Free Rice Pudding
Indulge in the creamy, comforting flavors of this **Perfect Dairy Free Rice Pudding**, a delightful twist on the classic dessert that’s completely free of dairy but full of rich, velvety goodness. Made with a blend of creamy coconut milk and unsweetened almond milk, this recipe achieves the perfect texture, while **pure maple syrup** lends a natural sweetness. Infused with aromatic vanilla and a hint of warm cinnamon, each spoonful is a heartwarming treat. Short-grain Arborio rice ensures a luxuriously smooth consistency, while optional raisins add bursts of fruity sweetness. Ready in just 40 minutes, this plant-based dessert is perfect served warm for cozy evenings or chilled as a refreshing treat. Whether you're dairy-free, vegan, or simply looking for a wholesome dessert, this rice pudding will hit the spot!
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Recipe Information
Ingredients
- 1 cup Arborio rice (or any short-grain rice)
- 2 cups Coconut milk (full fat)
- 1.5 cups Unsweetened almond milk (or alternative dairy-free milk)
- 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 using a fine-mesh sieve until the water runs clear. This removes excess starch and helps achieve a smoother pudding texture.
In a medium saucepan, combine the rinsed rice, coconut milk, and almond milk. Stir well to combine.
Place the saucepan over medium heat and bring to a gentle simmer, stirring occasionally to prevent sticking.
Lower the heat to low and add the maple syrup, vanilla extract, ground cinnamon, and salt. Stir to incorporate the flavors evenly.
Allow the rice to cook gently, uncovered, for about 30-35 minutes, stirring frequently to prevent burning. The mixture will thicken as the rice absorbs the liquid.
If using raisins, stir them in during the last 10 minutes of cooking so they have time to plump up and infuse the pudding with their sweetness.
Once the rice is tender and the pudding has reached a creamy consistency, remove the saucepan from the heat. If the pudding appears too thick, stir in a splash of almond milk to loosen it to your desired texture.
Ladle the rice pudding into serving bowls and let it cool for a minute or two. Optionally, sprinkle with ground nutmeg for garnish before serving.
Serve warm or chilled, and store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.4 g | 154% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 947 mg | 41% | |
| Total Carbohydrate | 209.6 g | 76% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 119.0 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 841 mg | 65% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 2231 mg | 47% | |
*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.
