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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. This creamy rice pudding recipe makes a great low calorie dessert that is suitable for vegans. Almond milk pudding also makes for a great make ahead breakfast!
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 grape leaves. If you’re looking for something on the sweet side, this almond milk rice pudding is your answer!
What is rice pudding?
There are many variations of rice pudding made all over the world and it most likely originated in China or India. It’s pretty similar all over the world, but each region may add its own authentic twist. In Lebanon, where my parents are from, we add rose water to the mix to give it a unique fragrant taste.
Essentially, rice pudding is rice cooked in a creamy liquid with sugar. When cooled, it’s usually topped with some nuts, dried fruit and spices like cinnamon, to add flavor and texture. It has a thick rich texture, a sweet flavor and an utterly appealing creamy dreamy consistency. With my almond milk rice pudding, I add a modern twist to the Lebanese version by making it vegan.
Can you make rice pudding with almond milk?
If you haven’t guessed yet, yes you can and it is so yummy! I love the subtle flavor that the almonds add to the pudding and it’s such and easy way to make a vegan dessert. You can also make this recipe with other plant based milks like soy, oat and coconut.
How to make rice pudding with almond milk
Start by rinsing the rice under running water until the water runs clear. Then add the rinsed rice, cane sugar, a pinch of salt and 1 cup of almond milk to a medium saucepan. Cook it on low heat until all the almond milk is absorbs.
The next 25 minutes will be a bit tedious. You’re basically going to add ½ cup almond milk at a time while stirring and waiting for the rice to absorb the milk. You’ll keep going until there’s only ½ a cup left and the rice looks fully cooked and tender. That’s when you will turn off the heat and add the final ½ cup of milk and rose water, if you’re using.
When all the milk is absorbed, transfer the almond milk rice pudding to one large glass container or individual glass containers for personal portions. Allow them to cool down before storing it in the fridge. You can enjoy it hot or cold whenever you’re ready.
Now that you have this creamy chewy base, you can top it however you’d like! I love keeping with the Mediterranean theme and using ground pistachios, silvered almonds, shredded coconut and a pinch of cinnamon. It adds depth, flavor and a nice crunch to the rice pudding.
Tips for making almond milk rice pudding
- Use a white, short grain rice for this recipe. The most popular type of short grain rice in the U.S. is Aroborio, but you can use other kinds.
- Rinse the rice well before using it. Because of how starchy the short grain rice is, the rinsing step removes some of the surface starch, so they do not become overly sticky as they cook.
- Substitute rose water for any other extracts or flavors. This works with vanilla extract, almond extract or even lavender essence.
Frequently asked questions
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. If you aren’t serving it straight away, be sure to keep it covered in the fridge, it will keep well for up to 7 days.
Yes. Allow to cool, then transfer to individually-portioned freezer safe containers and freeze for up to 3 months.
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.
For more pudding recipes:
- 3 Ingredient Chia Pudding
- Vegan Pudding
- Lemon Pudding
- Banana Pudding Parfait
- Chocolate Covered Bananas
- Apple Bread Pudding
For more Middle Eastern inspired desserts:
When you’re looking for an easy and indulgent dessert, this almond milk rice pudding really hits the spot! I love that it’s gluten-free and vegan too. It’s the perfect dessert to serve to guests! You really have to try this, it’s a real treat for your taste buds!
If you’ve tried this healthy-ish feel good Almond Milk Rice 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!
Almond Milk Rice Pudding
Ingredients
- 1 cup short-grain rice
- 3 tablespoons cane sugar
- Pinch salt
- 6 cups unsweetened almond milk
- 1 teaspoon rose water
- pomegranate arils for serving
- Pistachios for serving
- Coconut for serving
- cinnamon for serving
Instructions
- Rinse the rice under running water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, cane sugar, salt and 1 cup of the almond milk. Cook over medium low heat, stirring, until the almond milk is absorbed, about 5 minutes.
- Gradually add 5 more cups of almond milk, 1 cup at a time, stirring and cooking until the texture becomes very thick, about 25-30 minutes. The mixture will start out watery, but the rice will absorb all the liquid until it is thick and creamy.
- Let cool for 5 minutes, then stir in the rose water.
- Serve with pistachios, pomegranate, coconut and cinnamon, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
This post was original published in January 2018. I’ve updated it with new photos and tips.
I would love to make this recipe. Where do I find the printable recipe? Thank you.
Hi Joy! If you go to the bottom of the page, you’ll find the recipe card. On the top righthand corner of the recipe card, there’s a little printer button over the photo of the rice pudding. You can click on that button to print the recipe by itself. Hope that helps!
I made this today on Easter Sunday, it was a hit.
I added raisins and cinnamon to the whole pot and delicious!
I didn’t have any rose water so eliminated it.
03/31/2024
So happy you enjoyed it, Dee!
I just made this with jasmine rice, pinch of nutmeg, bunch of cinnamon, brown sugar, and a drizzle of honey. Its so yum. I ended up using only 4 and a half cups of almond milk, my gas stove heats like crazy, but its great as is. Im happy it was able to thicken like this without an egg, ill see how it goes as it cools.
Sounds delicious, thanks for sharing!
I cannot locate the printer button. Please help. I have made this twice and will continue to make as much as possible. I love the recipe below in comments with mango, orange water and coconut idea!
Hi there! If you hover over the thumbnail image of the recipe on the recipe card portion of the blog post you will see a print icon.
Can you use extra creamy almond milk?
Yes! Hope you enjoy.
This looks amazing, I was wondering how many this serves?
Thank you! This recipe serves 2.
I just made this using medium grain rice instead of short grain, one Stevia sachet, one tbsp of cane sugar, and one tablespoon of vanilla syrups. It turned out SO yummy!! Thank you always for your recipes!
I’m glad to hear it turned out well that way! You’re so welcome!
Can you make this with long grain rice? Would the cooking time need to be adjusted?
The most popular type of short grain rice in the U.S. is Aroborio, but you can use other kinds and adjust the cooking time accordingly!
Hi Yumna. I am looking to make this for Eid. I am unsure of the combination I have in mind and was looking for your help/guidance.
Coconut milk, orange blossom water, Thai jasmine rice with mangoes and shredded coconut on top ?
As opposed to almond milk, rose water and nuts on top.
Any other recommendations if this is not the combination that will work?
Do you think I can substitute rice for quinoa?
Delicious!!
Thank you!
I used toasted coconut almond milk blend. Added cinnamon, cardamom and almond extract. Used maple syrup instead of sugar and halved the recipe because I am the only one who eats this. Took me 35 min for milk to absorb. Wow. Impressed.
That sounds wonderful! I’m glad you enjoyed!
Can I use maple sirup instead of cane sugar.
Oh my God!!! How I love rice pudding!! But after making it your way it became my favorite!! Using Califia oat milk instead of cow milk is really the best! I am impressed 🤩
So glad to hear it!! Thanks so much for your sweet review!!
This is the best rice pudding recipe I have ever made! It is so delicious and authentic! Your recipes never fail me!! Thank you!!!❤️
Aww I’m so happy to hear that! Thank you so much 🙂
Would it be alright to use sweetened almond milk?
Yup! That sounds good!
Oh my God ! How I love rice pudding! But it became my favorite after making it your way ( vegan style)! Using Califia Oat milk instead of cow milk, it is the best! I am impressed🤩!
Can’t wait to make all of your recipes!!
I did the recipe with regular milk it turned out so good and delicious 😋
That’s great! So glad you enjoyed it!
I did the recipe with regular milk it turned out so good 👍
Thank you 😊
That’s perfect!
Love the way this rice pudding turns out. However, it takes much longer than the recipe states on low heat – I’ve made it a few times now and the fastest I’ve managed was 50 minutes.
Good point! I actually have it on medium-low heat. I’ve adjusted the directions to reflect that. Thank you!
Do you think I can do something similar with Chia seeds?
I think so, but have you tried my chia pudding recipe?
Can I add maple syrup instead of sugar? I’m thinking of adding maple syrup before the rice pudding is nearly done.🤔
Yup, that works!
Do you think this Recipe would be good with Flax milk?
Yes, absolutely!
Do not use sushi rice for this recipe. I used it because it is the only rice i could get in my country and the pudding turned out way too mushy. I like the taste though.
Good tip! Thanks for sharing!
Fantastic! I used unsweetened vanilla almond milk! Yum!
So glad you enjoyed it. Thanks so much!
Love the jars…where are they from?
I bought them from Amazon: https://amzn.to/2ZTt5lp
Everything I’ve tried on your website so far has been superb!! Can’t wait to try this tomorrow! Thank you so much for sharing your recipes with us! Xo
Thank you so much! I hope you liked it!
Hi Yumna. I am looking to make this for Eid. I am unsure of the combination I have in mind and was looking for your help/guidance.
Coconut milk, orange blossom water, Thai jasmine rice with mangoes and shredded coconut on top ?
As opposed to almond milk, rose water and nuts on top.
Any other recommendations if this is not the combination that will work?
I just stumbled upon your website and literally want to eat everything on here!!! Lol I can’t wait to make them! 😋
Aww thanks so much!!
Hello! Is it possible to use oat milk instead of almond?
Yup, that works!
So so good! I made half the recipe and added 1/2 tsp vanilla and a good sprinkle of cinnamon. Better than from the deli!
Yay! I’m so happy to hear that! Thanks so much for sharing 🙂
Can you substitute rice for cauliflower..if so how much..and would it still be the same cooking instructions..thank you..
Unfortunately I’ve never tried it and I’m not sure if it would work because the cauliflower doesn’t release the same amount and type of starch that rice does. I would not recommend trying it.
Has anyone tried it using quinoa?
Oh that would be good! It might be similar to my quinoa oatmeal recipe actually if you want to check that out!
I used 1/3 of the recipe, substituted brown sugar, jasmine rice, and added in cardamom + cinnamon sticks. Perfection!
Yay! I’m so glad to hear that! I love that you added cardamom to it…yum!
Can you use sticky rice to make this?
Yes you can!
The recipe calls for 6 cups of almond milk but 4 total in the instructions. How much almond milk does this need?
So sorry for the typo, but it should be 6 cups total. I updated the instructions. Thank you!
I thought so – 4 cups made for a very dry batch!
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.
Hi Ann – I’ve never made that recipe before but I think almond milk should definitely work!
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.
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.
I want to make this. I love rice pudding. Does anyone know how much vanilla extract goes in this recipe?
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!!
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!
Big fan of rice pudding and the addition of pistachios & nuts.
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!
Yay! So glad you tried it and liked it! 🙂