This Dairy Free Rice Pudding is rich, creamy, and completely free of dairy thanks to a luscious blend of oat milk and coconut cream. Naturally vegan, gluten-free, and egg-free, this easy recipe delivers all the indulgent flavor of classic rice pudding, without any dairy. A perfect dessert everyone can enjoy!
I love rice pudding. It's such a classic comforting dessert, but it's also quite heavy on the dairy. And for those of us who struggle with an overload of lactose this dairy free version is just as creamy and delicious as the original!
I've tried this recipe with a few different blends of non-dairy milk and finally settled on a combination of oat milk and coconut cream for the perfect texture and flavor. This is a very basic rice pudding recipe but feel free to get creative and add raisins or other dried fruit or a splash of brandy or cognac for extra decadence. Enjoy!
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Traditional rice pudding is made with a combination of milk and cream, and some people even use eggs. I've found the best replacement for those ingredients to be a combination of oat milk and coconut cream.
The coconut cream gives a rich, creamy texture to the dessert while the mild flavor of oat milk is undistinguishable from milk.
More dairy free recipes you will love.
Equipment
All you will need for this recipe are measuring cups and spoons and a medium/large saucepan.
Ingredients
- Oat milk: I recommend using Oatsome Oat Milk, but you can use your favorite brand. Other types of dairy free milk such as almond milk or coconut milk will work but they will carry a bit more of their specific flavor.
- Coconut cream: Coconut cream is different from regular coconut milk in that is has a thicker consistency and high fat content. It gives this rice pudding an exceptionally thick and creamy texture.
- White granulated sugar
- Arborio rice: I prefer to make rice pudding with arborio rice because it's a medium grain rice that absorbs the flavor really well and results in a beautiful consistency. You can also use short grained rice if you prefer, it may just alter the cooking time a little.
- Cinnamon stick: I love the flavor that cooking this rice pudding with a cinnamon stick gives. However you can substitute with a half teaspoon of ground cinnamon if preferred.
- Salt
- Vanilla extract
Frequently Asked Questions
Yes! While this recipe uses oat milk and coconut cream for a rich, creamy texture, you can substitute other dairy-free milks like almond milk, soy milk, or cashew milk. Just keep in mind that the flavor and creaminess may vary depending on which milk you choose.
The rice pudding is done when the rice is tender and most of the liquid has been absorbed.
The rice pudding will thicken considerably as it cools. If it thickens too much for your liking simply thin it out with a splash of oat milk until you get it to your preferred consistency.
Absolutely. Dairy free rice pudding stores well in the refrigerator for 3-4 days. It may thicken as it chills, so just stir in a little extra dairy-free milk when reheating or before serving if needed.
Additions and Substitutions
This rice pudding recipe is very basic but you can totally feel free to get creative. Add raisins or other dried fruit, a splash of brandy or cognac or some slivered almonds.
I love it topped with grated nutmeg and cinnamon. You could also substitute the vanilla extract for a little almond extract. The sky's the limit!
Other recipes to enjoy.
Dairy Free Olive Oil Chocolate Chip Cookies
Dairy Free Paleo Hot Chocolate
Made this Dairy Free Rice Pudding recipe? Let me know what you think in the comments!
Recipe
Dairy Free Rice Pudding {Vegan, Gluten-Free, Egg Free}
Equipment
- Sauce pan
- Measuring cups and spoons
Ingredients
- 3.5 cups oat milk I recommend Oatsome oatmilk
- 1 cup coconut cream Coconut cream is not the same as coconut milk.
- ¾ cup white granulated sugar
- 1.5 cup arborio rice
- 1 cinnamon stick
- pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Combine oat milk, coconut cream, sugar and a pinch of salt in a large sauce pan and stir together. Add in arborio rice and a cinnamon stick and bring to a low boil over medium high heat. Once a low boil is reached turned the heat down to medium low and cook for around 30-40 minutes, stirring every 5-10 minutes, until the rice is tender and most of the liquid is absorbed. Remove the pot from the heat and stir in vanilla extract. *The rice pudding will thicken as it cools. If it thickens a bit too much feel free to thin it out with a little oat milk.*Serve warm or cold. Top with some freshly grated nutmeg or ground cinnamon if desired. Enjoy!
Marlene Moses
Can I make this a few days before serving? Will it keep in refrigerator?
jamjarkitchen
Hi Marlene - Yes, you can make a day or two before. Hope you enjoy!
Renee
Can I use cane sugar instead of white sugar.
jamjarkitchen
Yep! That will work just fine. Hope you enjoy!