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Almond Milk Rice Pudding

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  • PlateServes: 4 servings

This Almond Milk Rice Pudding is an easy Middle-Eastern dessert recipe that is dairy-free, egg-free and gluten-free. It's a healthy take on a classic recipe

  • Author: Yumna Jawad
  • Posted:

Almond Milk Rice Pudding

With the new year diets, a big trend is to turn towards the Mediterranean foods, which are packed with nutrition and flavor. The Mediterranean diet is all about eating plant-based foods, such as fruits, vegetables, whole grains, legumes and nuts. And it’s evident with popular dishes like fattoush, hummus and dolmas/grape leaves. But everyone always talks about the savory Mediterranean foods, and the sweet stuff gets less mention…boooo!

That’s probably because top of mind are baklava and kanafah, which are full of butter, phyllo dough and cheese. Seriously, they are some of my favorite desserts of all time, but ummm, yea, I get why the dieters aren’t raving about Mediterranean sweets. But…they really should be raving about my Almond Milk Rice Pudding. Hold for applause…

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This Almond Milk Rice Pudding is an easy Middle-Eastern dessert recipe that is dairy-free, egg-free and gluten-free. It's a healthy take on a recipe that I grew up eating! The best part is you can enjoy this hot or cold, eat it for breakfast or for dessert and add to it any toppings you'd like!

Let’s face it, you can’t deprive yourself of sweets for too long if you’re dieting, so I always like to go for something that is rich in flavor but light in calories and fat. And this almond milk rice pudding is exactly that! It’s dairy-free, egg-free, gluten-free and practically fat-free. It’s also low in sugar, which is a huge plus for anyone watching their sugar in-take. There’s just something so comforting about this rice pudding. It has a thick rich texture, a sweet flavor and an utterly appealing creamy dreamy consistency!

This Almond Milk Rice Pudding is an easy Middle-Eastern dessert recipe that is dairy-free, egg-free and gluten-free. It's a healthy take on a recipe that I grew up eating! The best part is you can enjoy this hot or cold, eat it for breakfast or for dessert and add to it any toppings you'd like!

It’s a wonderful treat warm out of the oven or cold out of the fridge, and you can even enjoy it for breakfast served with your favorite fruits and nuts. The serving is for 4, but as you can see, they are huge servings and can easily feed 6 people because a little goes a long way. And that also leaves room for the delicious assortment of topping possibilities!

This Almond Milk Rice Pudding is an easy Middle-Eastern dessert recipe that is dairy-free, egg-free and gluten-free. It's a healthy take on a recipe that I grew up eating! The best part is you can enjoy this hot or cold, eat it for breakfast or for dessert and add to it any toppings you'd like!

If you’ve tried this healthy-ish feel good Almond Milk Pudding recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

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4.2 from 10 votes
This Almond Milk Rice Pudding is an easy Middle-Eastern dessert recipe that is dairy-free, egg-free and gluten-free. It's a healthy take on a recipe that I grew up eating! The best part is you can enjoy this hot or cold, eat it for breakfast or for dessert and add to it any toppings you'd like!
Almond Milk Rice Pudding
Prep Time
2 mins
Cook Time
30 mins
Total Time
32 mins
 
This Almond Milk Rice Pudding is an easy Middle-Eastern dessert recipe that is dairy-free, egg-free and gluten-free. It's a healthy take on a classic recipe
Course: Dessert
Cuisine: Middle Eastern
Keyword: Middle Eastern Dessert, Rice Pudding
Servings: 4 servings
Calories: 248 kcal
Author: Yumna Jawad
Ingredients
  • 1 cup short-grain rice
  • 3 Tbsp cane sugar
  • Pinch of salt
  • 4 cups unsweetened almond milk
  • 1 tsp rose water
  • Chopped pistachios for serving
  • Silvered almonds for serving
  • Desiccated coconut for serving
  • Ground cinnamon for serving
Instructions
  1. Rinse the rice under running water until the water runs clear.
  2. In a large saucepan, combine the rinsed rice, cane sugar, salt and 1 cup of the almond milk. Cook over low heat, stirring, until the almond milk is absorbed, about 5 minutes.
  3. Gradually add 2 and half more cups of almond milk, 1/2 cup at a time, stirring and cooking until the texture becomes very thick, about 25 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
  4. Let cool for 5 minutes, then stir in the remaining 1/2 cup of almond milk and the rose water.
  5. Serve with pistachios, almonds, desiccated coconut and cinnamon, if desired.

Recipe Video

Recipe Notes
  • The nutrition information does not include the toppings.
  • Store any leftovers in the fridge in an airtight mason jar for up to 7 days
Nutrition Facts
Almond Milk Rice Pudding
Amount Per Serving
Calories 248 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 325mg 14%
Potassium 38mg 1%
Total Carbohydrates 49g 16%
Dietary Fiber 2g 8%
Sugars 9g
Protein 4g 8%
Calcium 30%
Iron 11.8%
* Percent Daily Values are based on a 2000 calorie diet.

Comments

  • Reply
    Ann
    November 6, 2018 at 1:27 pm

    I am trying to make baked rice pudding with Minute rice for my granddaughter who has celiac disease since she cannot have cereal. Can I use almond milk in the following recipe:
    2/3 C Minute rice, uncooked, 2 3/4 C milk, 1/3 C sugar, 1/2 t salt, 1/3 C raisins, 2 eggs lightly beaten,
    1 t vanilla extract, 1/4 t ground nutmeg
    COMBINE rice, milk, sugar, salt, and raisins in a saucepan. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
    MIX eggs, vanilla, and nutmeg in a 1-quart casserole. Slowly stir in hot rice mixture; mix well. Place casserole into a larger pan; pour 1 inch of very hot tap water into pan.
    BAKE at 375º for 20 to 30 minutes, or until top of pudding is lightly browned around edges and the center is set when lightly touched.

    • Reply
      Yumna Jawad
      November 6, 2018 at 2:56 pm

      Hi Ann – I’ve never made that recipe before but I think almond milk should definitely work!

  • Reply
    Joy
    August 6, 2018 at 8:20 am

    This sounds amazing!
    May I ask what does the rose water do?
    Is there a substitute for it?
    If I use sweetened almond milk do i need all the sugar? Does the rice need to be precooked? Brown or white rice?
    Sorry for all the questions, I have a new diet and I am trying to find some new recipes.

    • Reply
      Yumna Jawad
      August 10, 2018 at 12:18 pm

      Hi there, the rose water is basically just for flavor. If you don’t have it, you can use some vanilla extract or leave it out all together. Also, the sugar is not necessary if your almond milk is sweetened, and the rice actually gets cooked with the almond milk as you stir. I’ve only used white short grain rice. You can try it with brown rice but it will take a lot longer to finish.

  • Reply
    Marguerite
    July 31, 2018 at 6:07 pm

    I want to make this. I love rice pudding. Does anyone know how much vanilla extract goes in this recipe?

    • Reply
      Yumna Jawad
      July 31, 2018 at 9:15 pm

      Hi Marguerite, sorry for the typo but I actually didn’t use any vanilla extract in here. You can certainly use it instead of rose water, and in that case I would only use 1/4 or 1/2 teaspoon. Enjoy!!

  • Reply
    Amal A
    May 19, 2018 at 5:17 pm

    This is amazingggggg! So soul-comforting. Reminds me of my childhood but I love the fact that I can make it vegan. It smells and tastes wonderful! Thank you!

  • Reply
    Amal mackie
    January 20, 2018 at 3:42 pm

    Big fan of rice pudding and the addition of pistachios & nuts.

  • Reply
    Ro
    January 19, 2018 at 12:56 pm

    I’ve always loved rice pudding, but I stopped making it because I’ve become lactose intolerant. I love the idea of making it with Almond milk! it came out perfect!
    thanks for the recipe!

    • Reply
      Yumna Jawad
      January 19, 2018 at 1:02 pm

      Yay! So glad you tried it and liked it! 🙂

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