This creamy dairy free rice pudding recipe is made with just 5 ingredients right on your stovetop. Simmer raw rice with dairy free milk and maple syrup, then finish with cinnamon and vanilla. A comforting and easy to make dessert or breakfast.
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Dairy free rice pudding is often served as a dessert but, personally, I like to eat it for breakfast from time to time. Well, I think the trickiest meal when you have to go gluten, dairy and egg free is breakfast. So this recipe is one of the solutions that I have found for a sweet filling breakfast. Eat it for dessert or breakfast, it's your call!
If you love pudding you might also like my tapioca pudding or my pumpkin pudding.
⭐ Why you'll love this recipe
- This dairy free rice pudding is super simple and easy to make.
- Only 5 ingredients.
- No eggs.
- Heartwarming dessert or breakfast.
- This recipe is gluten free, dairy free and vegan.
📖 Ingredient notes
- Rice. This rice pudding calls for short-grain white rice also called round rice. I recommend using risotto rice like Arborio rice.
- Non dairy milk. My personal favorite for this recipe is almond milk. But you can use cashew milk, tigernut milk, soya milk, or any other kind of non dairy milk. Though if you want to make this dairy free rice pudding with coconut milk, you might want to use light coconut milk or add some water to your regular canned coconut milk. Otherwise it will be very "heavy" on your stomach, due to the quantity of fat contained in coconuts. Or you can directly use coconut drink (the kind that comes in cardboard boxes).
- Vanilla extract. It adds a lovely flavor to this rice pudding.
- Cinnamon. You can either use a cinnamon stick or ground cinnamon. I also like to add a pinch of ground cinnamon just before serving to decorate. You can also use cacao powder to top your rice pudding.
- Maple syrup. If you prefer, you can use agave syrup or coconut syrup instead. Do not hesitate to adjust quantity according to your own taste.
For the quantities for this dairy free rice pudding recipe, please see the recipe below.
💭 Variations
- You can use orange zest instead of vanilla extract.
- Instead of using cinnamon and vanilla, you can use orange blossom water to flavor your dairy free rice pudding.
- You can also add some raisins. In this case, add them once your rice pudding is cooked, after removing from heat.
🥣 Step by step instructions
- Pour the dairy free milk into a saucepan.
- Add the cinnamon stick or ground cinnamon.
- Bring the dairy free milk to a boil over high heat.
- Reduce the heat to low and add the rice.
- Cook until the rice is tender, about 20 to 30 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
- Remove from heat and remove the cinnamon stick. Stir in the vanilla extract and maple syrup.
- Transfer the dairy free rice pudding into individual ramekins or a large serving dish.
- Let the pudding cool slightly before serving.
- Just before serving, top with ground cinnamon or cacao powder. And voilà!
- Serve warm or cold.
👩🏻🍳Top tip
The dairy free rice pudding will thicken as it cools. When it's warm, it may seem a bit loose. Once chilled, it will be quite thick. If you find it too thick, do not hesitate to add more dairy free milk and stir.
💬 Frequently Asked Questions
Yes! One of the main reasons why I love eating this dairy free rice pudding for breakfast so much is because it can be made ahead of time. I'm not a morning person and I really don't want to spend much time preparing breakfast in the morning so if I can have something delicious ready when I get up, I'm all in!
Once your rice pudding has cooled, store it in an airtight container in the fridge for up to 3 days. You can also make a big batch of rice pudding, then transfer into one-serving airtight containers and put them in the fridge.
Yes. After making a big batch, I usually store half of it in the fridge and the other half in the freezer. After it has cooled down, I like to store it in the freezer into one-serving airtight containers. All I have to do is take it out of the freezer the night before to make sure that it has thawed in the morning.
🍪 Other recipes you might like
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📋 Recipe / Recette
Dairy free Rice Pudding (gluten free, vegan)
Ingredients
- 50 g (¼ cup) round rice or risotto rice (Arborio...)
- 250 ml (1 cup) non dairy milk of your choice
- ½ teaspoon vanilla extract
- 1 Tablespoon maple syrup or other syrup of your choice (agave syrup, coconut syrup...)
- 1 cinnamon stick or ½ teaspoon ground cinnamon
Garnish
- Pinch of ground cinnamon or cacao powder
Instructions
- Pour the dairy free milk into a saucepan.
- Add the cinnamon stick or ground cinnamon.
- Bring the dairy free milk to a boil over high heat.
- Reduce the heat to low and add the rice.
- Cook until the rice is tender, about 20 to 30 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.
- Remove from heat and remove the cinnamon stick. Stir in the vanilla extract and maple syrup.
- Transfer the dairy free rice pudding into individual ramekins or a large serving dish.
- Let the pudding cool slightly before serving.
- Just before serving, top with ground cinnamon or cacao powder. And voilà!
- Serve warm or cold. Bon appétit!
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