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An up close image of dairy-free almond milk rice pudding

Dairy-Free Almond Milk Rice Pudding

Alyssa DeLuccia and Danielle Gaffen, MS, RDN, CSDH, LD
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Total Time 45 minutes
Course Dessert, Snack
Cuisine American
Servings 3 Servings
Calories 225 kcal

Equipment

  • 1 Pot Large
  • 1 Mixing Spoon Large
  • 3 Bowls or Jars For storage
  • 1 Fridge and/or Freezer

Ingredients
  

  • 3 cups unsweetened almond milk
  • 1/4 cup maple syrup
  • 2 tsps vanilla extract
  • 1/8 tsp sea salt
  • 1/2 cup arborio rice
  • 1/8 tsp cinnamon ground

Instructions
 

  • In a large pot combine the almond milk, maple syrup, vanilla and sea salt and stir together. Over medium heat, bring the almond milk mixture to a gentle boil. Stir in the rice and reduce heat to low.
  • Allow the rice to gently simmer and stir often. Every 3 to 5 minutes is best to prevent sticking and to help the pudding thicken. Continue for 20 to 25 minutes or until the rice is tender, the liquid has absorbed and the pudding has thickened.
  • Remove from the heat and let the rice pudding cool in the pot for 10 minutes. It will continue to thicken as it cools. Divide the warm pudding evenly between bowls. Sprinkle with cinnamon and enjoy!

Notes

For best storage outcomes: 
  • Can be frozen in an airtight container for up to one month to keep texture and consistency. Rice pudding will remain fresh in the refrigerator for 1-2 weeks.
Serving Size
  • One serving is equal to approximately 1 1/4 cup of pudding.
Make it unique
  • Feel free to add honey, nut butters, cacao nibs, or IBD friendly fruits such as apples or bananas to sweetened up your dessert.

Nutrition

Serving: 1servingCalories: 225kcalCarbohydrates: 46gProtein: 3gFat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 263mgPotassium: 96mgFiber: 1gSugar: 16gVitamin A: 500IUCalcium: 479mg
Keyword dairy-free