Dairy Free Rice Pudding
Rich, creamy, and warmly spiced, this rice pudding is the kind of comfort food that feels like a hug in a bowl — and you'd never guess it skips the dairy entirely. The secret is a combination of full-fat coconut milk and your favorite plant-based milk, which together create a luscious, velvety base that rivals any classic version. Short-grain white rice slowly absorbs all that coconut richness over 30 to 35 minutes of gentle simmering, building a thick, spoonable pudding with a texture that's genuinely dreamy. A finish of vanilla extract and ground cinnamon ties everything together with warmth and depth. It serves four and works beautifully either warm straight from the pot or chilled from the fridge, making it just as good for a weeknight dessert as it is for a next-day treat. A dusting of extra cinnamon or nutmeg right before serving is a small touch that makes it look and taste like something special.
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ cups dairy free milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - ½ cup short-grain white rice, uncooked
- 3 tbsp granulated sugar
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
For serving
- ground cinnamon or ground nutmeg, for serving (optional)
Instructions
- 1
Combine the full-fat coconut milk, dairy free milk, rice, sugar, and salt in a medium saucepan over medium heat, stirring to dissolve the sugar. Bring to a gentle simmer, stirring frequently.
- 2
Reduce the heat to medium-low and cook, stirring every 2–3 minutes and scraping the bottom of the pan, until the rice is tender and the mixture has thickened to a loose, creamy porridge consistency, about 30–35 minutes. The pudding should coat the back of a spoon and hold a line when a finger is drawn through.
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