Almond Milk Rice Pudding

Why You’ll Love This Recipe

This almond milk rice pudding is creamy, naturally dairy-free, and lightly sweet. It’s perfect served warm or cold and easy to make with pantry staples. It’s also gluten-free, customizable with toppings, and a great way to use leftover rice. Whether you’re craving something soothing for dessert or a sweet breakfast, this recipe hits the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

uncooked white rice (short or medium grain works best)
unsweetened almond milk
sugar or maple syrup
vanilla extract
ground cinnamon (optional)
salt
optional toppings: raisins, chopped nuts, fresh fruit, extra cinnamon, coconut flakes

Directions

1. In a medium saucepan, combine the rice, almond milk, and a pinch of salt.
2. Bring to a gentle boil over medium heat, stirring occasionally.
3. Reduce the heat to low and simmer for 20–25 minutes, stirring often, until the rice is tender and the mixture has thickened.
4. Stir in sugar (or maple syrup), vanilla extract, and cinnamon if using.
5. Cook for another 5 minutes, stirring frequently, until the pudding reaches your desired consistency.
6. Remove from heat and let cool slightly. It will continue to thicken as it sits.
7. Serve warm or cold with your favorite toppings.

Servings and timing

Makes 4 servings.
Preparation time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes

Variations

• Coconut-Almond Pudding: Use half almond milk and half canned coconut milk for extra creaminess.
• Chocolate Version: Stir in cocoa powder or chocolate chips during the last few minutes of cooking.
• Fruit Swirl: Top with fruit compote or swirl in fruit jam before serving.
• Chai-Spiced: Add ground cardamom, cloves, and nutmeg for a warm, spiced version.
• Protein Boost: Stir in a scoop of plant-based protein powder after cooking.
• Leftover Rice Shortcut: Use cooked rice and reduce the cooking time to 10–15 minutes.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop or in the microwave, adding a splash of almond milk to loosen it up.
Not recommended for freezing, as the texture may change.

FAQs

Can I use cooked rice instead of uncooked?

Yes, reduce the almond milk and cooking time. Simmer until creamy and heated through.

What type of rice is best?

Short or medium-grain white rice gives the best creamy texture, but long grain or even jasmine rice works too.

Is almond milk rice pudding vegan?

Yes, as long as you use plant-based sweeteners and avoid any dairy mix-ins.

Can I use sweetened almond milk?

Yes, but reduce the amount of added sugar to balance the sweetness.

Can I make this sugar-free?

Yes, use a sugar-free sweetener like stevia or simply rely on natural sweetness from raisins or fruit.

How do I keep it from sticking?

Stir often and keep the heat low to prevent the rice from sticking to the bottom of the pan.

Can I use brown rice?

Yes, but it takes longer to cook and will have a chewier texture.

Is this good served cold?

Absolutely! It tastes great chilled and thickens up nicely in the fridge.

Can I use other plant-based milks?

Yes, oat, soy, or coconut milk all work well in place of almond milk.

What toppings go best?

Try raisins, sliced almonds, chopped nuts, cinnamon, maple syrup, or fresh fruit like berries or banana slices.

Conclusion

Almond milk rice pudding is a creamy, comforting treat that’s easy to make and perfect for anyone looking for a dairy-free or lighter dessert option. With simple ingredients and cozy flavor, it’s just right for a warm nightcap or a chilled make-ahead snack. Customize it to your taste and enjoy this classic comfort food with a wholesome twist.

Almond Milk Rice Pudding

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Almond milk rice pudding is a creamy, comforting, and dairy-free dessert made with simple ingredients like white rice, almond milk, and vanilla. Perfect served warm or chilled, it’s lightly sweet and cozy — ideal for a wholesome treat or breakfast.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dessert, Breakfast
• Method: Stovetop
• Cuisine: American

Ingredients

• 1/2 cup uncooked white rice (short or medium grain preferred)
• 3 cups unsweetened almond milk
• 1/4 cup sugar or maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/8 teaspoon salt
• Optional toppings: raisins, chopped nuts, fresh fruit, shredded coconut, extra cinnamon

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Instructions

1. In a medium saucepan, combine rice, almond milk, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
2. Reduce heat to low and simmer uncovered for 20–25 minutes, stirring frequently, until the rice is tender and the mixture thickens.
3. Stir in sugar (or maple syrup), vanilla extract, and cinnamon if using.
4. Simmer for an additional 5 minutes, stirring often, until pudding reaches your desired consistency.
5. Remove from heat and let cool slightly. It will continue to thicken as it rests.
6. Serve warm or chilled with your favorite toppings.

Notes

• Use pre-cooked rice to cut cooking time to 10–15 minutes.
• For extra creaminess, substitute half the almond milk with canned coconut milk.
• Adjust sweetness to taste and try adding raisins during cooking for a natural sweetness boost.

Nutrition

• Serving Size: 1 serving
• Calories: 180
• Sugar: 10g
• Sodium: 150mg
• Fat: 4g
• Saturated Fat: 0g
• Unsaturated Fat: undefined
• Trans Fat: undefined
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 0mg