Checking the ingredient list, there's no egg anywhere in this one — it's built on coconut milk, dairy free milk, and short-grain rice simmered low and slow into a thick, creamy porridge. That gentle stovetop method is what gives it that spoon-coating richness without needing eggs to thicken or bind anything. Vanilla and cinnamon get stirred in right at the end for warmth, and a fresh dusting of spice on top finishes it off. Serve it warm on a chilly night or chill it for a few hours for a cold, custardy scoop — either way, the texture holds up beautifully. It's a comforting, spoonable dessert that fits neatly into an egg free kitchen without any fuss.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
