This comforting stove top dairy free rice pudding recipe with three optional toppings is not only dairy free but gluten free and refined sugar free as well. It’s the perfect, healthy dessert for those cooler nights. Being refined sugar free, this dessert is actually healthy enough to eat for breakfast!
Similar to a traditional rice pudding, this creamy rice pudding is the perfect warming comfort food that can be eaten fireside with my friends and family. Rice pudding ticks all of the boxes for me – warm, creamy, sweet, comforting & healthy!
While traditional rice pudding is usually made with butter and heavy cream, my version uses dairy free milk instead of heavy cream or whole milk and honey to sweeten instead of white sugar. Old fashioned rice pudding often has golden raisins added to the mixture, but this recipe provides some more modern toppings.
What’s to Love About Dairy-Free Rice Pudding
- allergy friendly – this recipe is is dairy free, nut free (if using a nut free plant based milk), gluten free and refined sugar free. To make this a vegan rice pudding, simply use maple syrup instead of honey.
- easy recipe – while you do need to stay close to the rice, stirring as it cooks, this simple recipe is very easy to make and great for beginner cooks.
- comforting – this is the perfect dessert and a favorite dessert of mine for cooler nights.
- great for the holiday season – you can easily double or triple this recipe to serve at a gathering.
Ingredients Notes & Substitutions
This recipe uses simple ingredients that can be easily found at your local grocery store. You can find the ingredient quantities in the recipe card at the bottom of this post.
- arborio rice – arborio rice is a medium grain white rice, which is sometimes also referred to as risotto rice. Medium grain rice or arborio is perfect for this dish. Brown rice isn’t really the right vibe for this recipe and long-grain rice just doesn’t give the right texture to the dish. For the best result, make sure to use uncooked rice, using cooked rice wont absorb enough liquid.
- dairy free milk – you can use whichever non-dairy milk you prefer like coconut milk beverage, almond milk, soy milk, cashew milk or oat milk. If you’re wanting to make coconut rice pudding, make sure you buy the coconut milk beverage and not tinned coconut milk as tinned coconut milk will be overly rich and overpowering.
- pure vanilla extract – vanilla extract can be swapped for a whole vanilla bean pod. Simply scrape the seeds out from the pod and pop into the milk along with the pod, which can be removed before serving. Or you can swap for another flavoring like orange blossom water or rose water.
- cardamom powder – you can swap this for cinnamon powder or even popping a cinnamon stick into the rice pudding as it’s cooking.
- honey – you can also sweeten with pure maple syrup if preferred or even coconut sugar or brown sugar, however these options will make the rice pudding more brown.
Chocolate Ganache Ingredients
- dark chocolate
- tinned coconut milk
Stewed Strawberries Ingredients
- fresh strawberries
- water
- pure maple syrup
How to Make Dairy Free Rice Pudding
First, add the milk, vanilla extract, cardamom and honey to a large saucepan on a medium heat. Stir to combine and once the honey is completely dissolved in the milk and the milk is warm, add the rice. Stir to combine.
Let the rice pudding mixture simmer, stirring frequently. Reduce to a low heat once the rice begins absorbing the liquid. As the rice thickens it will want to stick to the bottom of the pan so keep a close eye on it and stir frequently to avoid sticking and burning to the bottom of the pot.
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The cooking time will vary depending on whether you are cooking on an electric stove or gas stove top, gas will be quicker!
Once the rice is tender and has absorbed most of the liquid, turn off the heat. Place the lid onto the saucepan and set aside while you make your choice of toppings.
How to Make Chocolate Ganache
Half fill a saucepan with water and place onto the stove top on a medium heat. Place a heat proof mixing bowl on top of the saucepan. Break the chocolate up and place into the bowl atop the saucepan. Stir while it melts. Once the chocolate is completely melted, add the coconut milk. Whisk until smooth and glossy. Remove from the heat. Divide the rice pudding between bowls and top with the chocolate ganache.
How to Make Stewed Strawberries
Remove the tops from the strawberries and cut in half. Place the strawberry halves, water and maple syrup into a medium saucepan on a medium heat. Stir to combine. Simmer the strawberries until they are soft and tender and the liquid begins to reduce. Divide the rice pudding between bowls and top with stewed strawberries.
Cinnamon and Honey Topping
For a more classic topping, sprinkle the top of each serve of rice pudding with ground cinnamon and drizzle with honey.
Slow Cooker / Crock Pot Instructions
For the slow cooker I recommend using 4 cups of milk to 1 cup of rice instead of the 5 cups of milk recommended for stovetop cooking.
- To make rice pudding in the slow cooker, add the milk, honey, vanilla and cardamom to the slow cooker pot and stir to combine.
- Add the rice and stir. Set the slow cooker to cook on high for 4 hours.
- Stir the rice pudding every hour.
Cooking Tips
Here are some tips for making the perfect rice pudding:
- Stir frequently! Rice pudding has a tendency to stick to the bottom of the pan unless you are there watching over it and stirring often.
- Use Arborio Rice – this short grain rice is starchy, which helps to create a beautiful creaminess. It also absorbs the liquid really well.
- Heat the Milk First – It’s important to heat the milk with the honey, vanilla and cardamom first so that all of the flavours are well combined and the honey is completely dissolved before adding the rice.
Storage
Allow leftover rice pudding to cool to room temperature before transferring to an airtight container. Store in the fridge for up to 2 days and reheat before eating.
Dairy Free Coconut Rice Pudding Recipe
Equipment
- Large saucepan
- Small saucepan
- Measuring Cups & Spoons
- Whisk
- Wooden Spoon
Ingredients
- 5 cups almond milk, or other plant based milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon cardamom powder
- 1/3 cup honey
- 1 cup Arborio Rice
Chocolate Sauce
- 90 grams dark chocolate
- pinch sea salt
- 1/3 cup coconut milk, canned
Stewed Strawberries
- 1 cup strawberries, washed, tops removed and halved
- 2 tablespoons pure maple syrup
- 1/4 cup water
Cinnamon
- ground cinnamon
- honey, to drizzle over the top
Instructions
- Place a large saucepan or casserol pan onto the stovetop. Add the coconut milk, cardamom powder, vanilla extract and honey. Turn to a high heat and stir until well combined and the honey is completely dissolved.
- Add the arborio rice and stir frequently while boiling to avoid rice sticking to the bottom of the pan.
- Continue this process until the arborio rice has absorbed most of the liquid and is tender. Place the lid onto the saucepan and turn off the heat.
Chocolate Ganache
- Place a small saucepan filled 1/3 of the way with water onto the stove top. Top with a heatproof bowl (glass or stainless steel works well) and bring to a high heat. Add the dark chocolate and stir occasionally until melted.
- Once the chocolate is melted add the coconut milk and whisk until smooth and glossy. Turn off the heat.
Stewed Strawberries
- Add the halved strawberries, water and maple syrup to a medium saucepan. Stir to combine and bring to a medium heat. Simmer, stirring occasionally, until the strawberries are tender and the liquid begins to reduce.
To serve
- To serve, divide warm rice pudding between four bowls. Top with either stewed strawberries, a dollop of ganache or a dusting of cinnamon powder and a drizzle of honey.
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