Dairy Free Rice Pudding (vegan, gluten free)

This is the best dairy-free rice pudding. So creamy and delicious it’s also vegan and gluten free. It’s made with coconut milk on the stovetop or in the Instant Pot or slow cooker. Easy to make, this rice pudding is a perfect pantry recipe.

Why this Dairy Free Rice Pudding is so good:

• So creamy and rich this rice pudding has such a delicious flavour
• It’s easy to make on the stovetop, and is made in just one pot so clean up is super simple!
• You can also make it in the Instant Pot or slow cooker!
• It’s made with coconut milk so it’s vegan and also gluten free
• It’s the perfect pantry recipe and doesn’t require any hard to find ingredients (I bet you already have them in your pantry)
• It’s so good that even your kids will love it!

How to make this dairy-free rice pudding:

1. Add the ingredients to a medium sized pot and place it on the stove on medium heat
2. Bring the ingredients to a boil and turn down the heat to low
3. Simmer for 20-25 minutes, stirring frequently, until it reaches the consistency you like
4. 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)

How to make this rice pudding 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:

• In the inner pot of your Instant Pot combine all the ingredients and stir well (ensure there are no large cinnamon clumps)
• Close the lid, lock it into its position. Press MANUAL (pressure cooking) and adjust the time to 5 minutes
• When the cooking cycle is finished, wait 7-8 minutes before releasing the pressure manually
• When the pin has dropped, open the lid and stir well. Depending on what consistency you like, feel free to add more coconut milk
• Serve and enjoy!

How to make this rice pudding 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:

• Add all the ingredients to your slow cooker/Crockpot and stir well to combine
• Cook on low heat for 3-4 hours, stirring occasionally (alternatively you can cook it on high heat for ~2 hours)
• Serve and enjoy!

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.

Variations for this dairy-free rice pudding:

• 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 (note that I use white rice because it’s easier to digest so if you have digestive issues, IBS, or an autoimmune disease I would recommend white rice over brown rice)
• 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

Topping ideas for this rice pudding:

• 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 (this is the brand of collagen peptides that I use – I have at least one scoop everyday)

Tips for this dairy-free rice pudding:

• I only 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)
• Store this rice pudding in the fridge for up to a week
• 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

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

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