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 AIP tapioca pudding or my AIP pumpkin pudding or my Coconut mango sago tapioca 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.
💬 Recipe FAQs
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 dairy free recipes you might like
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Dairy free Rice Pudding (gluten free, vegan)
Equipment
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!
Cathie says
This pudding was amazing!!! I added some leftover cranberry sauce therefore no need for any other sweetener. Will definitely be making this again. Thanks for your recipes!!
EileenB says
Hello Bea, This rice pudding sounds perfect for me. My question is: Will it hold its texture if frozen in small portions? I would love to make it and have to freeze leftovers for GI issues with histamine intolerance.
Thanks,Eileen
Bea C. says
Bonjour Eileen. Thank you very much for your kind comment! Yes, this rice pudding freezes really well. I often make a big batch and portion it into single-serve jars then freeze. To enjoy it, I usually let it thaw overnight in the fridge, then gently reheat it before eating. I personally prefer it lukewarm rather than straight from the fridge, as I find warm food easier to digest than cold food. So that might be something to consider depending on what works best for you. Hope you enjoy this rice pudding!
Gh says
Hi, I was excited to try the pudding, since I hadn't been able to eat rice pudding for many years, being that I became lactose intolerant during my teen years. I followed the instructions perfectly, yet my pudding was too thick. The liquid had disappeared, yet the rice wasn't fully soft. Can you tell me 2hat I could've done wrong? Was my flame too high.... or perhaps I shouldn't have covered the saucepan while cooking.... I'd appreciate an answer, so that I can try this recipe again and love it!!! Thank you!!
Bea C. says
Hi. I'm sorry your pudding wasn't a success. First of all you say that you have followed the instructions perfectly and that you have covered your saucepan but I don't say that you should cover it 😉. My guess is that your flame was too high. It should really be cooked on low heat. And also, don't forget to stir frequently. Another possibility could be that the rice you used needed a bit more liquid than mine. In a case like that, in order to save your pudding and avoid throwing it away, what you could do is boil some more dairy free milk in a separate saucepan, then add it to the saucepan with the rice and let it cook longer.
Anne says
Simply delicious!! I haven’t had rice pudding in 10 years, loved every bite!
Thank you 💚
Bea C. says
Bonjour Anne. I'm so glad to hear that you love this rice pudding recipe. Thank you so much for your comment!!
Julie says
Delicious and easy!
Bea C. says
Bonjour Julie. Thank you so much for taking the time to leave a comment! I'm so glad to hear that you love this recipe!!🥰🥰