Dairy Free White Peach Rice Pudding with Cinnamon and Cardamom

Total time50 min

Prep time10 min

Cook time40 min

Dairy Free White Peach Rice Pudding with Cinnamon and Cardamom

Creamy arborio rice simmers low and slow until every grain turns tender and plush, soaking up warm Ceylon cinnamon and fragrant cardamom along the way. A splash of pure vanilla rounds out the spice, giving the pudding that cozy, custardy depth without any heavy lifting. Fresh white peaches get folded in halfway through, then piled on top for a juicy, fruity contrast to the silky base. Each bowl is a beautiful mix of textures — soft rice, tender fruit, a gentle hit of spice in every spoonful. Serve it warm right off the stove or chilled straight from the fridge, and it's a lovely, comforting option to add to your dairy free dessert rotation.

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Ingredients

4 servings

¾ cup arborio rice
3 cups whole milk
Silk Original Soymilk, Gluten Free Silk Organic Unsweet Soy Milk - 64 fl oz Westsoy Soymilk Unsweetened Original - 64 Fl. Oz.West Life Organic Unsweetened Plain Soymilk, 32 fl oz West Life Organic Soymilk Plain
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Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup water
3 tbsp granulated sugar
½ tsp ground ceylon cinnamon
¼ tsp ground cardamom
¼ tsp fine salt
1 tsp pure vanilla extract
2 medium white peaches, pitted and diced (about 1 ½ cups)
1 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

Instructions

1
Combine the arborio rice, water, and 1 cup of the milk in a medium heavy-bottomed saucepan over medium heat. Stir frequently until the liquid is mostly absorbed and the rice begins to look creamy, about 8–10 minutes.
2
Add the remaining 2 cups of milk, the sugar, Ceylon cinnamon, cardamom, and salt. Reduce the heat to medium-low and cook, stirring every 1–2 minutes, until the mixture is thick enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 25–30 minutes. The rice should be tender throughout with no chalky center.

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