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    Home » Gluten dairy and egg free

    Healthy Stovetop Rice Pudding (gluten free, dairy free, vegan)

    Published: Mar 12, 2020 · Updated: Dec 6, 2021 by gohealthywithbea | This post may contain affiliate links | Leave a Comment

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    a blue cup filled with rice pudding with cinnamon sprinkled on top and a spoonful being taken out of the cup and a text overlay with the title
    a blue cup filled with rice pudding with cinnamon sprinkled on top and a spoonful being taken out of the cup and a text overlay with the title

    Try this easy, thick and delicious stovetop vegan rice pudding. It makes a perfectly creamy and heartwarming healthy dessert or breakfast.

    a blue cup filled with rice pudding with cinnamon sprinkled on top

    Rice pudding (or milk rice) is often served as a dessert but I personally 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.

    This stovetop rice pudding is super easy to make. And can be made ahead of time.

    You can eat it either hot or cold. I love it at room temperature.

    Ingredients

    • Round rice or risotto rice (Arborio rice...)
    • Non dairy milk
    • Vanilla extract
    • Ground cinnamon
    • Maple syrup (or other syrup of your choice: agave, coconut...)

    See recipe card for quantities.

    Which non dairy milk should I use?

    For this recipe, as I am not allergic to almonds and I love them, I often use almond milk.

    But you can use cashew, tigernut, soya (...) 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 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).

    How to store this pudding

    Once your vegan rice pudding has cooled, store it in your fridge for up to 4 days. What I usually do is make a big batch, transfer into 1 serving pots and put them in the fridge.

    Can I freeze it?

    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 1 serving pots. 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

    • Apple cinnamon muffins (Coconut free, AIP, paleo)
    • Banana blueberry muffins (Coconut free, AIP, paleo)
    • Coconut free Banana bread (AIP, paleo, vegan)
    • Banana bread muffins (AIP, paleo, vegan)
    • Pumpkin and spinach quiche (AIP, paleo, vegan)
    • Spinach goat cheese tart (gluten free, vegetarian)
    a blue cup filled with rice pudding with cinnamon sprinkled on top and a spoonful being taken out of the cup

    Healthy Stovetop Rice Pudding (gluten free, dairy free, vegan)

    gohealthywithbea
    An easy stovetop recipe for a delicious breakfast or dessert.
    4.84 from 6 votes
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    Coconut free recipe icon
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    an icon with the letters G and F to label gluten free recipes
    an icon with the letter V for vegan recipes
    Prep Time 2 mins
    Cook Time 25 mins
    Total Time 27 mins
    Course Breakfast, Dessert
    Cuisine International
    Servings 2 servings
    Calories 181 kcal

    Ingredients
     
     

    • 50 g round rice or risotto rice (Arborio...)
    • 250 ml non dairy milk (see notes above)
    • ½ teaspoon vanilla extract
    • 1 Tablespoon maple syrup or other syrup of your choice (agave, coconut...)
    • ½ teaspoon ground cinnamon

    Instructions
     

    • Pour the non dairy 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 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 rice pudding into a bowl. Let it cool down and voilà! You can serve lukewarm or cold.
      Bon appétit !

    Notes

    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

    Nutrition facts per serving

    Calories: 181kcalCarbohydrates: 32gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 64mgPotassium: 225mgFiber: 2gSugar: 10gVitamin A: 494IUVitamin C: 9mgCalcium: 197mgIron: 2mg
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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more

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