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Almond Milk Rice Pudding

Easy recipe for almond milk rice pudding. A deliciously healthy vegan, gluten-free and dairy free breakfast or dessert alternative to classic French riz au lait and just as thick and creamy.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 6 people
Calories: 176 kcal
Course: Dessert , Breakfast , Brunch
Cuisine: French

Ingredients

  • 1 litre (4 cups) organic almond milk (6%) unsweetened (see NOTES)
  • 1 vanilla pod/bean (or ½ teaspoon vanilla powder/extract)
  • 140 g (5oz/¾ cup) short grain pudding rice (arborio/risotto rice)
  • 50 g (1.75oz/¼ cup) sugar (raw cane sugar or coconut flower sugar)
  • 2 g (½ tsp) salt fleur de sel, Maldon flakes or Celtic sea salt
  • 30 g (1oz/2 tbsp) golden raisins (cranberries or other dried fruits)
  • 1 teaspoon rose water or lemon/orange zest
  • slivered almonds (optional, for decor)

Instructions

    Cup of Yum
  1. In a large saucepan, bring the almond milk to the boil with the vanilla pod, if using (or vanilla powder/extract). Remove the vanilla pod, scraping out the seeds with a sharp knife and return the seeds to the pan.
  2. Rain in the rice, sugar, salt, rose water (or lemon/orange zest) and dried fruits. Using a wooden spoon, initially stir every 3-4 minutes so that the rice doesn't stick together. Turn down the heat to medium-low and simmer gently, stirring every 5 minutes.
  3. The rice pudding will start to thicken naturally after 25 minutes. Continue to simmer and stir gently for another 5 minutes. Adjust with a little more sugar or salt to your taste if necessary. Transfer to individual pots or dishes. Either serve warm or cool and chill and serve next morning.

Notes

  • How to serve: Serve chilled or slightly warmed with toasted almonds (toasted for a few minutes under a broiler/grill or dry-fried in a frying pan for 2-3 minutes). Add chopped dried apricots, dates, figs, banana, pomegranate arils, walnuts or fresh berries.
  • Storage: Leftover almond milk rice pudding can keep covered in the fridge for up to 4 days. Although it can freeze, I recommend it's best served freshly made to conserve their  flavour.
  • Almond Milk Sugar Content:
  • Almond milk substitutes: Rice, Coconut or Soya Milk also works well.
  • For a more classic (non vegan) version, see French rice pudding (riz au lait) with egg yolks.
  • Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide. 
  • If your almond milk contains sugar, reduce the sugar by at least a half.
  • For an instant caramelised flavour, use coconut flower sugar - it's so intense in flavour, you can also reduce the amount to 2 tbsps of sugar. Adjust to your own taste.