Best Creamy Rice Pudding (Dairy-free & Egg-Free Recipe)
Easy recipe for vegan rice pudding on the stove is the best creamy dessert made without eggs. Quick dairy-free & gluten-free treat I'm sure vegan and non-vegans alike will absolutely love.
Equipment
- 1 Large pot
- 1 Wooden spoon
Ingredients
- ½ cup white uncooked rice (short-grain Arborio rice works best here)
- 3 and ½ cups almond milk or any plant milk
- ⅓ cup white granulated sugar
- 1 teaspoon ground cinnamon optional
Instructions
- First, pour the milk into a large, deep pot. Bring the liquid to boil over medium heat. Keep an eye on the milk, to prevent it from boiling over, stirring occasionally.
- When you see light bubbling and steaming, stir in uncooked rice. Then, immediately lower the temperature to medium-low and let it simmer, uncovered. Once you've added the rice don't let it cook on its own. With a wooden spoon, stir frequently, especially in the first 4-5 minutes when the rice is prone to sticking to the bottom. Cook the rice for 15-20 minutes or until soft and mushy (this will depend on the type of rice you'll use).
- At the last 5 minutes of cooking, add the sugar (that would be after 15 minutes of cooking the rice). If you are a cinnamon lover, at this point you can sprinkle the mixture with cinnamon. I prefer mine plain, with a dash of cinnamon at the top. Continue to cook for 5-10 minutes more, or until the mixture starts to thicken. Taste and see if the pudding is sweet to your liking. If not, add more sugar if you like.
- In the end, transfer the pudding into small pudding containers. Don't worry if the mixture looks a little soupy, it will continue to thicken as it cools. For the creamiest consistency, let the pudding chill at room temperature for 1-2 hours. You can enjoy it warm or cold. Sprinkle with ground cinnamon and/or nutmeg just before serving. Top with dried apricots, dried cranberries, raisins, jam, peanut butter, homemade Nutella, or dark chocolate shavings. You can stir in your fave dry fruit at the end of cooking, to allow it to absorb some of the moisture and become plump. Store any leftovers loosely covered with aluminum foil in the fridge for up 3-4 days. Also, you can freeze it but I don't recommend it because it will change its texture. It'll keep in the freezer for up to 2 months.
Notes
- It's best to use short-grain or medium-sized rice type, but starchy long-grain rice works, too. Brown rice won't work here. Prolong the boiling time depending on the type of rice you'll use. The rice should be fully cooked until tender.
- You can substitute white sugar with unrefined brown sugar, maple, agave, or date syrup. Note that the consistency will not be as thick if you use liquid sweeteners as with regular sugar.
Nutrition
Calories: 248kcalCarbohydrates: 50gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 380mgPotassium: 29mgFiber: 2gSugar: 22gVitamin A: 2IUVitamin C: 1mgCalcium: 358mgIron: 1mg
Tried this recipe?Let us know how it was!