Dairy-Free Rice Pudding
This simple dairy-free rice pudding is easy to prepare on the stove top and is ready in less than 30 minutes! Serve it warm or cold with fresh fruit and an extra drizzle of your favorite dairy-free milk on top.
Servings: 10 Servings
Calories: 274kcal
Ingredients
- 2 cups arborio rice or sushi rice
- 2 ½ cups water
- 1 (15-oz.) can full fat coconut milk
- 2 cinnamon sticks
- 1 tsp ground cinnamon
- ½ tsp sea salt
- ½ cup pure maple syrup or brown sugar*
- 2 tsp pure vanilla extract
- 1 to 2 cups oat milk or milk of choice, to your desired consistency
- 1 large egg
Optional Additions:
- 1 to 3 Tbsp brandy
- ⅓ cup raisins
Instructions
- Heat the rice, water, coconut milk, cinnamon sticks, and sea salt in a saucepan. Bring to a full boil, covered, reduce the heat to low and cook at a gentle simmer for 20 minutes, stirring occasionally.
- Stir in the ground cinnamon, pure maple syrup and vanilla extract.
- Microwave 1 to 2 cups of oat milk (or non-dairy milk of choice) for 1 minute to 90 seconds, or until warm but not very hot.
- Whisk the egg in a small bowl, then slowly add the warm milk, whisking continuously, to temper the egg.
- Transfer the egg mixture to the pot with the rest of the rice pudding and stir well.
- Take the temperature of the pudding after adding the tempered egg. If it is not 165 degrees Fahrenheit or higher, heat it back up on the stove top, stirring constantly, until it comes to temp.
- Serve rice pudding warm or chilled with an extra splash of milk and/or sweetener for an amazing dessert!
Notes
*You can adjust the amount of sweetener to your personal taste.
Nutrition
Serving: 1Serving (of 10) | Calories: 274kcal | Carbohydrates: 53g | Protein: 4g | Fat: 10g | Cholesterol: 21mg | Sodium: 140mg | Sugar: 11g