Dairy-Free Rice Pudding Without Eggs is a rich and creamy vegan sutlac that turns simple pantry staples into the ultimate comforting dessert or snack.
Made with almond milk, cinnamon, and simmered on the stovetop, this easy, gluten-free, plant-based recipe delivers delicious goodness in every spoonful.
Dairy-free rice pudding has a special place in my heart because a warm, fragrant bowl of it instantly takes me back to my childhood.
I remember rushing through lunch just to get my portion of sweet, homemade pudding, generously dusted with cinnamon and sometimes topped with dried fruit or nuts - so creamy, cozy, and comforting that I never stopped at just one serving (no regrets, ever).
This simple, no-egg version has the same silky texture, softly cooked rice, and gently sweet flavor, with almond milk adding a delicate creaminess that melts in your mouth.
Enjoy every bite and share it with the people you love.
Jump to:
🥘Ingredients
- White rice (uncooked, preferably short-grain Arborio rice)
- Almond milk (or any plant-based milk like cashew milk or oat milk)
- White (granulated) sugar
- Ground cinnamon (optional)
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🥣How To Make Dairy-Free Rice Pudding
Heat the milk: Pour the almond milk into a large, deep pot and bring it to a gentle boil over medium heat. Keep an eye on it and stir occasionally to prevent it from boiling over.
Add the rice: When the milk starts steaming and bubbling lightly, stir in the uncooked rice. Immediately lower the heat to medium-low and let it simmer, uncovered. Stir frequently, especially during the first 4-5 minutes, so the rice doesn't stick to the bottom. Cook for 15-20 minutes, or until the rice is soft and slightly mushy (timing depends on the type of rice you use).
Sweeten and spice: After about 15 minutes of cooking, add the sugar. If you love cinnamon, you can sprinkle some in now, or leave it plain and just dust the top later. Continue cooking for another 5-10 minutes, until the pudding thickens. Taste and adjust the sweetness if needed.
Chill and serve: Spoon the pudding into small serving dishes. Don't worry if it seems a little soupy-the pudding will thicken as it cools. For the creamiest texture, let it sit at room temperature for 1-2 hours. Enjoy warm or cold with a dash of cinnamon, dried apricots, cranberries, or raisins.
🧪Test
I tested this recipe using pure maple syrup instead of granulated sugar, and it turned out really delicious with a naturally sweet flavor. However, it doesn't create quite the same creamy, thick texture that sugar gives to the pudding.
📋Variations
- Sweeteners: Replace sugar with maple syrup, agave, coconut sugar, or date syrup for a naturally sweet twist.
- Flavor boosters: Add a fragrant touch with vanilla or almond extract, a warm, cozy flavor with a pinch of cardamom or nutmeg, and a subtle, bright note with orange or lemon zest.
💡Marinela's Tips
- Stir frequently: Especially in the first 5-10 minutes after adding the rice, stir often to prevent sticking and ensure a smooth, creamy texture.
- Let it rest: Pudding thickens as it cools, so give it at least 30-60 minutes before serving for the perfect consistency.
❓Frequently Asked Questions (FAQ's)
Yes! This pudding can be made in advance and stored in the fridge for 3-4 days. It will thicken as it cools and tastes even better the next day.
Short-grain rice or Arborio rice works best for a creamy texture, but you can also experiment with sushi rice or medium-grain rice. Brown rice won't work well because it takes much longer to cook
You can serve your pudding warm or cold; it really depends on your taste. While you can enjoy it straight from the pot, I recommend waiting at least 30 minutes to 1 hour (or longer) to let it set, so it becomes extra thick and creamy. Either way, it is delicious, warm for cozy comfort or chilled for a refreshing dessert.
🍯Topping Ideas
- Fresh or dried fruits: raisins, cranberries, apricots, or chopped dates.
- Nuts: walnuts, pistachios, or almonds for crunch.
- Chocolate: shaved dark chocolate or cocoa nibs.
- Nut butters: swirl in peanut butter, date Nutella, almond butter, or homemade cashew nut butter.
- Caramelized apples
- Craisins sauce, or jam for extra sweetness.
📖 Recipe
Dairy-Free Rice Pudding Without Eggs (Vegan Sutlac)
Equipment
- 1 Large pot
Ingredients
- ½ cup uncooked white rice (short-grain Arborio rice works best)
- 3 + ½ cups unsweetened almond milk or any plant milk
- ⅓ cup white sugar
- 1 teaspoon ground cinnamon optional
Instructions
- Pour almond milk into a large, deep pot and bring to a gentle boil over medium heat, stirring occasionally to prevent overflow.3 + ½ cups unsweetened almond milk
- Stir in uncooked rice, then lower heat to medium-low. Simmer uncovered, stirring frequently, especially during the first 4-5 minutes to prevent sticking. Cook 15-20 minutes until rice is soft and slightly mushy.½ cup uncooked white rice
- After 15 minutes of cooking, stir in sugar. Add cinnamon if desired. Continue simmering 5-10 minutes until the pudding thickens. Taste and adjust sweetness.⅓ cup white sugar, 1 teaspoon ground cinnamon
- Spoon pudding into serving dishes. Let set 30-60 minutes for extra thick, creamy texture. Can be served warm or cold.
Notes
- Stir frequently to prevent sticking and ensure a creamy texture.
- Simmer gently over medium-low heat to avoid curdling.
- Storage: Keep in an airtight container in the fridge for 3-4 days. Reheat gently or enjoy chilled.
Nutrition
If you try this dairy-free rice pudding, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest, and Instagram for all of the latest updates.
nancy says
i cou;dn't believe this was dairy free yet it was still so creamy. such a lovely dessert.
Marinela says
Yes, plant-based milk works great for this white rice pudding recipe. Thank you, Nancy, for sharing your thoughts with us!
Katie says
This is such an incredibly delicious recipe!
Marinela says
Thank you, Katie!