My dairy-free rice pudding recipe is a thick and creamy make-ahead dessert recipe that you can make within minutes on the stovetop. It's a comforting dish filled with sliced almonds, classic raisins, and topped with a warm cinnamon flavor.
Skill Level: Beginner
Flavor Remix: Swap the cinnamon for cardamom or nutmeg, or use dried cranberries instead of raisins.
Allergy Watch: Gluten Free, Dairy Free, No Eggs, Nut-Free option (no almonds, use oat milk).
My favorite part of this rice pudding is the combination of textures. The rice is thick and creamy, the raisins are soft and chewy, and the toasted almonds add a satisfying crunch.
Two details make this version particularly good. Removing excess starch before cooking helps prevent the pudding from becoming overly sticky and mushy. Instead of white sugar, I use brown sugar for its deeper, molasses-like flavor.
It pairs especially well with the cinnamon and raisins. But you can use it for any of my recommended flavor variations.
Ingredient Notes
- Rice- Use white, short-grain rice for the best results.
- Unsweetened Almond Milk- Almond milk works best because of the medium consistency and the nice flavor that it adds to the pudding, but oat milk and macadamia nut milk are also great options.
- Brown Sugar- You can also use maple syrup for a similar flavor.
- Vanilla Extract- Paste or extract.
- Cinnamon- Adds a warm spice. Nutmeg or cardamom will also work.
- Almonds- Use raw, sliced almonds. You can also use other nuts like walnuts or pecans.
- Raisins- Add a sweet, chewy texture. You can also use dates or cranberries, or skip it altogether if you're not a fan of raisins.
Flavor Variations
Pistachios and Rose water: A combination commonly found in Middle Eastern desserts. Pistachios add a nutty flavor, while rose water brings floral notes.
Caramel Chocolate: Add a swirl of chocolate caramel sauce and toasted pecans for a rich and cozy treat.
Mango and Coconut: Substitute coconut milk for almond milk and mango for raisins to give the pudding a tropical flavor.
Almond and cardamom: Replace the cinnamon with cardamom for a different warm spice flavor.
Rum Raisin: Soak the raisin in 1 to 2 tablespoons of spiced rum.
How to Make Diary Free Rice Pudding
A step-by-step visual guide for making rice pudding with non-dairy milk. You can skip to the recipe for the full written instructions.
Rinse the Rice
Use a fine-mesh strainer to rinse the rice. Rinsing the rice until the water runs clear removes excess starch, which helps prevent the pudding from becoming overly sticky.
Heat the Milk
Stir often to help the brown sugar dissolve before you add your rice.
Simmer
Reduce the heat to low and simmer for 20 to 25 minutes, until most of the liquid is absorbed and the pudding has thickened.
Stir every 5 to 7 minutes, or more often as needed, to prevent the rice from sticking to the bottom of the saucepan. A gentle simmer helps prevent the rice from becoming mushy.
Toast the Almonds
While the rice cooks, place the almonds in a separate dry skillet. Toast until golden and fragrant, shaking the pan frequently.
Almonds toast quickly, so remove them from the heat as soon as they turn golden to prevent burning.
Add Your Flavor
Remove the pan from the heat before adding vanilla extract and raisins and mix it together. The risdual heat will soften and plump the raisins.
Jen's Recipe Notes
- Rinse the rice thoroughly. Excess starch can make the pudding sticky instead of creamy. Rinse until the water runs clear.
- Keep the heat low. Once the rice is added to the milk, maintain a gentle simmer to prevent mushy rice.
- Stir regularly. Check the bottom of the saucepan every 5 to 7 minutes, stirring more frequently if the rice starts sticking.
- Watch the almonds closely. Shake the pan frequently while toasting and remove them from the heat as soon as they are fragrant and golden.
- Serve warm or cold. You can even serve rice pudding for breakfast. Just like oatmeal!
Make Ahead and Storing
Make Ahead: Rice pudding can be prepared up to 2 days in advance. Press a piece of plastic wrap directly onto the surface of the warm pudding before chilling it to keep a skin from forming. Warm the pudding on the stovetop or in the microwave, or enjoy it cold.
Storing: Keep leftovers in an airtight container in the refrigerator for 3 to 5 days. The pudding thickens as it sits, so add a splash of almond milk to loosen it before serving.
Freezing: Do not freeze.
📖 Recipe
Almond Milk Rice Pudding with Raisins
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Ingredients
- 1 cup uncooked rice short grain or medium grain
- 5 cups unsweetened almond milk or other non sairy milk
- ⅓ cup brown sugar
- ½ teaspoon kosher salt
- ½ cup slivered almonds
- 1 ½ teaspoons vanilla extract
- ⅔ cup golden raisins
- ½ teaspoon ground cinnamon
Instructions
- Rinse the rice until the water runs clear, about a minute.1 cup uncooked rice
- Add the almond milk, brown sugar, and salt to a sauce pan and heat over medium heat until the sugar dissolves.5 cups unsweetened almond milk, ⅓ cup brown sugar, ½ teaspoon kosher salt
- Add the rice, and stir to combine. Reduce the heat and simmer on low for 20-25 minutes until liquid is mostly absorbed. Stir every 5 to 7 minutes, or more often if necessary, to ensure the rice isn't sticking.
- In a dry pan, add the almonds and dry toast until golden. Shake the pan frequently to prevent burning.½ cup slivered almonds
- Remove the pudding from the heat and stir in the vanilla and raisins. Serve warm or cold with the almonds and cinnamon sprinkled on top.1 ½ teaspoons vanilla extract, ⅔ cup golden raisins, ½ teaspoon ground cinnamon
Equipment
- medium saucepan
Notes
🌡️Storing Leftovers
Store leftovers in an airtight container in the fridge for 3-5 days. Add a splash of milk to loosen the rice. Reheat it on the stove or in a microwave or serve it chilled.Nutrition
Recipe Questions
Yes, it's possible to use cooked rice. You'll only need 2-3 cups of almond milk, since the rice is already cooked. Then, cook it over medium heat just until the mixture has slightly thickened.
More Dairy Free Desserts
This post originally appeared on my other website Peel with Zeal.
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