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    Home » Course » Dessert

    The Best Dairy Free Rice Pudding

    Published: Apr 13, 2020 · Modified: Apr 4, 2023 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    This is the best dairy free rice pudding recipe. So creamy and delicious it's also vegan and gluten free. It's made with coconut milk and can be made on the stovetop, in the Instant Pot or in a slow cooker. Easy to make, this vegan pudding is a healthy breakfast or dessert.

    A bowl of dairy free rice pudding with raisins and pecans on top.

    Why you will love this recipe:

    • This rice pudding recipe is so rich and creamy.
    • It's easy and simple to make on the stovetop, and is made in just one pot so the clean up is super simple!
    • You can also make this non dairy rice pudding in the Instant Pot or slow cooker.
    • It's made with coconut milk so it's vegan and also gluten free but you could easily use almond milk or oat milk too.
    • Besides being dairy free this rice pudding is also gluten free, egg free, plant based and vegan. 
    • This lactose free rice pudding is the perfect pantry staple recipe and doesn't require any hard to find ingredients (I bet you already have them in your house).
    • It's kid friendly and is great for picky eaters. 
    • It's refined sugar free.
    • It's a healthy recipe that can be eaten for breakfast, as a dessert or snack. 

    Taste and texture:

    This rice pudding is rich, thick and so so creamy. It's sweet, but not too sweet, and has hints of cinnamon. This pudding has a texture similar to cooked oatmeal. The coconut milk adds a delicious sweet and smooth flavour and makes this recipe even creamier.

    Key ingredients and substitutions:

    • Basmati rice – basmati rice is my favourite white rice for making rice pudding. 
    • Coconut milk – to give this pudding the most creamy and rich texture. I recommend using full fat coconut milk rather than light coconut milk (it's too watery). You could use another dairy free milk such as cashew milk, almond milk or oat milk too. 
    • Coconut sugar – my favourite natural granulated sugar. You could easily swap this for brown sugar if you don't have coconut sugar. 
    • Raisins – to help give more natural sweetness to this rice pudding. 
    • Cinnamon – this spice gives this nice pudding the perfect comforting taste. 

    How to make this recipe:

    How to make on the stovetop:

    Step one:

    First, add the ingredients to a medium sized pot and place it on the stove on medium heat.

    Step two:

    Now bring the ingredients to a boil and turn down the heat to low.

    Step three:

    Now let it simmer for 20-25 minutes, stirring frequently, until it reaches the consistency you like.

    Step four:

    Then turn off the burner and put the lid on the pot and let it stand for ~10 minutes (this will soften the rice even more).

    A pot with rice pudding cooking on the stovetop.

    How to make this recipe in the Instant Pot:

    Yes you can make rice pudding in the Instant Pot! However, instead of using 5 cups of coconut milk I recommend using 3 cups instead. If you do want to use the Instant Pot here is what to do:

    Step one:

    In the inner pot of your Instant Pot combine all the ingredients and stir well (ensure there are no large cinnamon clumps).

    Step two:

    Then close the lid, lock it into its position. Press Manual (pressure cooking) and adjust the time to 5 minutes.

    Step three:

    When the cooking cycle is finished, wait 7-8 minutes before releasing the pressure manually.

    Step four:

    The when the pin has dropped, open the lid and stir well. Depending on what consistency you like, feel free to add more coconut milk. Then serve and enjoy!

    How to make this recipe in the slow cooker or Crockpot:

    If you don't want to make this on the stovetop you can use your slow cooker or Crockpot instead. To make it in the slow cooker or Crockpot:

    Step one:

    First, add all the ingredients to your slow cooker/Crockpot and stir well to combine.

    Step two:

    Then cook on low heat for 3-4 hours, stirring occasionally (alternatively you can cook it on high heat for ~2 hours).

    Step three:

    Serve and enjoy!

    Chef's tips:

    • I recommend using full fat coconut milk for this recipe - if you use low fat it will not turn out very well (the low fat coconut milk has too much water added).
    • When you re-heat the pudding you may want to add some additional coconut milk or nut milk as it will thicken in the fridge.
    • This rice pudding also tastes really good when it's cold so feel free to either serve it warm or cold.

    Variations and add ins:

    • If you don't have coconut sugar you can substitute brown sugar instead.
    • If you don't like raisins simply omit them from the recipe.
    • To make it less sweet you can decrease the amount of sugar you use or use fewer raisins.
    • If you don't have basmati rice feel free to use another type of white rice.
    • Instead of coconut milk you can use almond milk to make dairy free rice pudding almond milk. 
    • Instead of coconut milk you can use oat milk to make oat milk rice pudding. 
    • If you like a thinner texture add an extra cup of coconut milk or water to the recipe.
    • You could add other spices such as nutmeg or cardamon.

    How to serve:

    Rice pudding is delicious served as is, but you could also give it even more flavour and texture by adding toppings such as:

    • Dried fruit such as raisins, apricots or dates.
    • Fresh fruit such as berries, banana, apricots, or apple.
    • Any kind of nut butter.
    • Chopped nuts.
    • Chocolate or cacao nibs.
    • You can also stir in some collagen peptides when serving it to give it a boost of protein as well as extra vitamins and minerals.

    How to store:

    Store this rice pudding in the fridge for up to a week in an airtight container. 

    A bowl of rice pudding with raisins and pecans on top.

    Frequently asked questions:

    Is this rice pudding vegan?

    Yes! Usually rice pudding is made with cows milk, but this recipe uses coconut milk instead so it is dairy free and safe for vegans and vegetarians. Some rice pudding recipes also call for eggs, but this one is egg-free.

    Does rice pudding contain dairy? 

    Most rice pudding recipes do contain dairy as they are usually made with milk or cream. 

    Can you make rice pudding with brown rice?

    Making rice pudding with brown rice is generally not recommended. Brown rice doesn’t get as soft and creamy as white rice does so it’s not a good fit for making creamy rice or creamed rice. 

    Can I make this rice pudding with cooked rice? 

    I have not tested this recipe with cooked rice and am not sure it would work out. 

    Other recipes you will love:

    • Vegan Pumpkin Risotto
    • Chicken Risotto with Leeks and Peas
    • Vegan Cookie Dough
    • Pumpkin and Sweet Potato Soup
    • Gluten Free Waffles
    • Gluten Free Caramel Apple Oatmeal
    • Paleo Blueberry Oatmeal
    • Dairy Free Pumpkin Chocolate Chip Cookies

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    A bowl of dairy free rice pudding with a spoon in it and topped with raisins and chopped pecans.

    Dairy Free Rice Pudding

    This is the best dairy-free rice pudding! So creamy and delicious it's easy to make and is also vegan and gluten free.
    4.57 from 16 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American, spanish
    Diet: Diabetic, Gluten Free, Low Lactose, Vegan
    Prep Time: 1 minute minute
    Cook Time: 25 minutes minutes
    Total Time: 26 minutes minutes
    Servings: 4
    Calories: 808kcal
    Author: Dr. Erin Carter

    Ingredients

    • 5 cups full fat coconut milk
    • 1 cup white basmati rice
    • 1/3 cup raisins
    • 1/4 cup coconut sugar
    • 1 tablespoon organic vanilla extract
    • 1 tablespoon ground cinnamon
    • pinch sea salt

    Instructions

    • Add all the ingredients to a medium sized pot and place on the stove on medium heat.
    • Bring the ingredients to a boil and turn down the heat to low. Simmer for 20-25 minutes, stirring frequently, until it reaches the consistency you desire.
    • Turn off the burner and place the lid on the pot and let stand for 10 minutes (this will soften the rice even more).
    • Serve and enjoy!

    Notes

    1. I only recommend using full fat coconut milk for this recipe.
    2. Store this rice pudding in the fridge for up to a week.
    3. Topping ideas: dried fruit, fresh or frozen berries, chopped nuts, banana, dark chocolate, cacao nibs or nut butter.
    4. Nutritional values are an estimate and will vary depending on the exact ingredients used and the serving size. 

    Nutrition

    Calories: 808kcal | Carbohydrates: 65g | Protein: 9g | Fat: 61g | Saturated Fat: 54g | Sodium: 63mg | Potassium: 774mg | Fiber: 2g | Sugar: 7g | Vitamin C: 3mg | Calcium: 87mg | Iron: 10mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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