Rice pudding in a blue mug

Rice pudding (gluten free, vegan)

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The trickiest meal when you have to go gluten, dairy and egg free is probably breakfast. Here is a recipe that is usually more of a dessert one but that I personnaly like to eat for breakfast from time to time. What I usually do is make a big batch of it, transfer into 1 serving pots and put them in the fridge if I know that I will consume them in the next 3 to 4 days or I directly put them in the freezer and all I have to do is take it out the night before to make sure that is defrozen in the morning.

For this recipe, as I am not allergic to almonds and I love them, I use almond milk but you can use cashew, tigernut, soya (…) milk and of course, if you can tolerate dairy, you can also use dairy milk. Though if you want to make this with coconut milk, you might want to use light coconut milk or add some water to your regular coconut milk otherwise it will be very “heavy” on your stomach, due to the quantity of fat contained in coconuts.

Rice pudding (gluten free, vegan)

4 from 6 votes
Recipe by gohealthywithbea.com – http://www.gohealthywithbea.com Course: Breakfast, DessertDifficulty: Easy


Cooking time




  • 1/4 cup (50g) round rice or risotto rice (Arborio…)

  • 1 cup non dairy milk (I usually use almond milk)

  • 1 tsp vanilla extract and/or a pinch of powdered cinnamon

  • 1 Tbsp syrup of your choice (maple, agave, coconut…)


  • Pour the milk in a saucepan and bring to a boil.
  • Reduce the heat then add the rice and vanilla and/or cinnamon. Let it cook on low heat while whisking regularly for about 20 to 30 minutes. Cooking time will defer according to the rice you use (check the packaging for informations) and to the way you like your rice cooked. The more you cook it, the less you will keep milk as the rice will have absorbed it completely and the more compact it will get. Also keep in mind that the rice keeps cooking and absorbing the milk after you have turned off the heat.
  • Add syrup once the rice is cooked (adjust quantity according to taste).
  • Transfer the milk rice into a bowl. Let it cool down and voilà!
    You can serve lukewarm or cold.
    Bon appétit !

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