This almond milk rice pudding is the perfect vegan, gluten free and guilt free dessert to put together this fall!
Incredibly easy to make, this sweet treat takes just 6 ingredients and a few minutes of kitchen time to put together.
Enjoy it after dinner on a cold fall night, or warm it up and have it as a nice, comforting breakfast.
I’m a big sucker for desserts and sweet dishes that are easy to make, and quite recently, I have been trying my hands at dairy-free and gluten-free recipes too.
- What's So Great About the Recipe?
- Ingredients For the Almond Milk Rice Pudding Recipe
- How to Make Almond Milk Rice Pudding
- Substitutions & Variations
- 💭Top Tip
- How to Store the Leftover Rice Pudding
- Tips & Tricks to Nail the Recipe
- How to Serve Almond Milk Rice Pudding
- Related Recipes
- Almond Milk Rice Pudding
- Food Safety
What's So Great About the Recipe?
My favorite part about this almond rice pudding is its simplicity. It is a total comfort food for me with its fall spiced flavors, and I get to indulge in something that’s sweet, but I still don’t feel guilty about it. It is a total win-win situation.
Ingredients For the Almond Milk Rice Pudding Recipe
You’ll need just a few simple ingredients to make this creamy almond milk rice pudding.
Almond milk: You’ll need to start off with some unsweetened almond milk.
Rice: I like to use short grain rice for a rice pudding. It just gets that perfect texture when it is cooked.
Vanilla extract: Just a few drops of vanilla extract can bring a nice subtle flavor into the pudding.
Maple syrup: I used a dash maple syrup as the sweetener for this almond milk pudding.
Ground cinnamon: Ground cinnamon lends some beautiful fall flavors into the mixture. You can use allspice mix too if you want to.
Chopped nuts: Use any chopped nuts of your choice. This adds a wonderful texture to the creamy pudding.
See recipe card for quantities.
Also Read: Greek Yogurt Cake
How to Make Almond Milk Rice Pudding
Ready to make this stovetop rice pudding? Here’s what you’ll need to do.
Start by rinsing the rice well with water until the water runs clear.
In a large saucepan over medium-high heat, add the milk, cinnamon and vanilla extract and bring to a boil.
Turn down the heat and add rice and cook for about 25 minutes, making sure you stir every 2 minutes until the rice is fully cooked.
Add the maple syrup into the cooked rice and give it a good mix. Allow to cool slightly, portion it out and top with chopped nuts.
Substitutions & Variations
- If you don’t have ground cinnamon, consider adding a couple of cardamom pods into the milk while it is boiling to bring in another layer of flavor.
- Raisins can also be a great addition to this dairy-free and vegan rice pudding in addition to the other nuts that you’re using.
- To bring in some more fruity and sweet flavor, you can also add a dash of rose water into the rice and milk mixture. Lavender extract and almond extract work wonderfully too.
- If you don’t have vanilla extract, you could use a vanilla pod instead. Just remember to remove the vanilla before you serve this plant based pudding.
Don’t forget to add a pinch of salt into the rice towards the end. This will help enhance the flavors of this vegan dessert.
How to Store the Leftover Rice Pudding
If you have any leftovers, you can cover them up with some cling wrap and refrigerate them for up to a day, if not more.
This vegan rice pudding is freezer-friendly too. Just make sure you use a freezer safe container, and it should stay good for 2-3 months, if not more.
Tips & Tricks to Nail the Recipe
- You can use any sweetener of your choice to sweeten the pudding. I used maple syrup, but you could use regular white sugar or cane sugar too.
- To make this pudding more thick and creamy, you can also add some dairy-free cream into it towards the end.
- The cooking time for this dairy free and vegan dessert depends on the kind of rice you’re using. You’ll need to use your best judgment for this one.
- To make sure the pudding is nice and thick, start off with about 1 cup of almond milk and keep stirring the rice while cooking it. Once the milk is absorbed, add more milk and continue stirring. Do this until the rice is completely cooked, but not too mushy.
- Wash the rice well, ideally until the water runs clear. This will help remove any excess starch that causes the rice to get mushy.
- Remember not to use high heat while making this dessert, or you’ll end up with the rice getting stuck to the bottom of the pan.
- You’ll also want to use a good quality, heavy bottomed saucepan for this recipe.
Also Read: No Bake Candy Cane Cheesecake Jars
How to Serve Almond Milk Rice Pudding
This rice pudding with almond milk makes for a great breakfast or dessert, especially during the later months of the year.
You can enjoy it as is, or go the extra mile and experiment with different toppings too.
The best part is, you can enjoy this creamy rice pudding both hot and cold.
To bring some extra crunch factor to the pudding, use toasted almonds and pistachios as the toppings. In fact, you could also try using other nuts like walnuts and candied pecans if you want.
Fresh fruits also make for a great topping to go on the pudding. If you’re using berries and citrus fruits, you might want to skip the cinnamon and just stick to a plain vanilla flavored pudding.
You can make this recipe with almost any kind of plant-based milk of your choice. Coconut milk, cashew milk, rice milk, oat milk and almond milk are my top favorites, and of course, you can always use regular milk too, if you aren’t vegan.
You sure can! Just remember that brown rice takes longer to cook than white rice, so you’ll need to keep that in mind while you’re making this pudding.
Looking for other recipes like this? Try these:
Almond Milk Rice Pudding
- 3 cups unsweetened almond milk
- ¼ cup white rice uncooked
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- 2 tablespoon chopped nuts
- Start by rinsing the rice well with water until the water runs clear.
- In a large saucepan over medium-high heat, add the milk, cinnamon and vanilla extract and bring to a boil.
- Turn down the heat and add rice and cook for about 25 minutes, making sure you stir every 2 minutes until the rice is fully cooked.
- Add the maple syrup into the cooked rice and give it a good mix. Allow to cool slightly, portion it out and top with chopped nuts.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove