Dairy Free Rice Pudding
Hello friends, I’m going to teach you how to make super easy dairy-free rice pudding! Rice pudding is delicious, so you shouldn’t have to miss out on it just because you’re lactose intolerant or vegan or otherwise unable to have milk! (I haven’t tried this recipe with dairy milk, but it probably works for that too?)
Gather Your Delicious Ingredients:
- ½ cup rice (any kind of rice will do!)
- 2 1/3 cups of your favorite sweetened* dairy substitute (I use almond milk**)
- A sprinkle of salt to bring out the sweetness
- Optional: Your favorite spices! Cinnamon and black pepper are my favorites, but you can add whatever you like—the sky’s the limit!
*You can also use unsweetened and sweeten itself with a tablespoon or two of your preferred sweetener (sugar, honey, sugar-free sweetener… you could even try maple syrup or Nesquik if you’re feeling adventurous)
**Silk brand Dark Chocolate Almond Milk tastes like Yoohoo—I highly recommend it!
Now Let’s Make Some Pudding:
I know this seems like a lot of steps, but that’s just because I included a lot of little tips along the way. It’s really easy, I promise!
- Dump your rice and 1 cup of the dairy-substitute of your choice in a saucepan, sprinkle in a bit of salt, and stick it on the stove or a hot plate. You can add your spices now or wait and add them at the end—it’s all up to you!
- Optional: Pour yourself a glass of your favorite sweetened dairy substitute so you don’t accidentally drink all the milk out of your pudding before it finishes cooking.
- Sloooowly bring your milk-like-substance to a boil (stir it as you go, and add a little more dairy substitute if it gets too thick), then reduce your burner to low heat and add the rest of your dairy substitute.
- Cover your sauce pan (if you don’t have a lid, you can stick a frying pan over it) and let it simmer until the rice gets nice and fluffy.
- Keep yourself occupied while you wait—do some dishes, finish some homework, check Tumblr, play video games—just don’t forget to check your pudding every 5 minutes or so to make sure it doesn’t overcook or do that weird thing where it starts boiling again and starts oozing out from under the frying pan you were using as a makeshift lid!
- Your pudding is ready to eat! Just make sure it cools off before you take a big bite—I know it smells amazing, but I’m pretty sure you like your taste buds, so please don’t burn them off! (Pro tip: If you’re impatient and want it to cool down faster, or if your delicious creamy pudding goo got a little too thick during the cooking process, all you have to do is add a little extra splash of the dairy substitute of your choice.) If you haven’t already added your spices, you can do that now—mix them in or sprinkle them on top as a garnish, whatever suits your fancy!
- Unless you’re serving multiple people, you probably made enough for lots of leftovers. Good for you! Now you have a healthy, sweet snack or a quick, filling breakfast! Just store it in the refrigerator and pull it out when you’re hungry for something sweet. You can eat it cold, or you can pop it in the microwave to heat it back up.
By all means, feel free to experiment around with this. Stick fruit on top, mix in honey or Nesquik, infuse it with peppermint by cooking it with candy canes… It’s a really easy recipe, and you can modify the heck out of it! Plus, the ingredients aren’t too expensive, so if your experiment turns out icky, it’s not a huge tragedy.
Happy cooking! <3