Vegan rice pudding is a thick and creamy sweet pudding made with almond milk. Vegans and non-vegans alike will love. this delicious dessert! This easy recipe is also gluten free and dairy free.

This is a sponsored post by Almond Breeze. All reviews and opinions expressed in this post are based on my personal view.

I am sitting on the couch waiting for Downton Abbey to start. It has been so long since Season 2 ended that I almost forget what happened, but I have been looking forward to this for many, many, many months. I feel bad for my family who is going to have to endure me speaking in my terrible British accent for the next 3 months of Mondays. From this point forward, please read this with a British accent and go fetch yourself a cup of tea. 🙂

Over the holiday, I saw an old friend that cannot eat dairy. In our conversation, he mentioned that dessert is the thing that he misses the most. Almost everything baked has some sort of dairy in it. I got to thinking and had to agree that I use an obscene amount of dairy in my baking. It is really easy to find good vegan baked goods, but it can be hard to satisfy the need for something creamy.

I was flipping through Food & Wine a few days later and found that they were highlighting almond milk. This recipe was included, and I love how it is made in a similar way to risotto. The almond milk is added slowly, absorbing the liquid before you add more. The end result is an incredibly creamy almond milk rice pudding that is simple but satisfying. I added a vanilla bean to mine, but you could just add a splash of vanilla extract if you prefer.

Is rice pudding for dessert or breakfast?

This vegan rice pudding is great after dinner, but I also like to eat it for breakfast. I think it is a great addition to a brunch menu. Top with some preserves or fresh berries and you are good to go. Next time, I am going to try to make it with quinoa and see what happens; As a result, I think it will be a really healthy, protein filled breakfast.

Ingredients in almond milk rice pudding

1 1/2 cups rice (sushi rice, jasmine, and basmati all work really well for this recipe.)

1/3 cup sugar

1 vanilla bean, seeded and scraped

7 cups Almond Breeze Almond Milk, vanilla or unsweetened

pinch of sea salt

fresh berries

How to make vegan rice pudding

Start by rinsing the rice with water. Add to a medium saucepan.

Add sugar, vanilla bean, salt, and 1 cup of almond milk.

Cook over low heat, stirring occasionally until the milk is absorbed, about 5 minutes.

Gradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb into the rice before adding more.

After 25 minutes, the rice pudding will be thick and creamy. Allow it to cool, then stir in the last cup of milk. Remove the vanilla bean and spoon the pudding into a pretty glass.

Garnish with fresh berries, roasted strawberries, or a spoonful of preserves

Tips for making Vegan Rice Pudding //

You can make this recipe just with almond milk , or a combination of almond and coconut milk. As a result of using coconut milk, the pudding is much creamier.

, or a combination of almond and coconut milk. As a result of using coconut milk, the pudding is much creamier. To get really creamy rice pudding, cook it slowly and wait until the almond milk . is almost fully absorbed by the rice before adding more.

. is almost fully absorbed by the rice before adding more. Using a vanilla bean , will give the best flavor. Although, a good substitute is to add two teaspoons of vanilla extract.

, will give the best flavor. Although, a good substitute is to add two teaspoons of vanilla extract. I serve these in Weck Tulip Jars . They have a lid for storing.

. They have a lid for storing. A spoonful of whipped coconut cream sends this dessert over the top.

Continue to Content Almond Breeze Vegan Rice Pudding Yield: serves 6 Prep Time: 5 minutes Cook Time: 1 hour Total Time: 1 hour 5 minutes Vegan rice pudding is a thick and creamy sweet pudding made with almond milk. Vegans and non-vegans alike will love. this delicious dessert! This easy recipe is also gluten-free and dairy-free. Print Ingredients 1 1/2 cups rice (sushi rice, jasmine, basmati are really good in pudding)

1/3 cup sugar

1 vanilla bean, seeded and scraped

7 cups Almond Breeze Almond Milk, vanilla or unsweetened

pinch of sea salt

berries Instructions Start by rinsing the rice with water. Add rice to a medium saucepan. Add sugar, vanilla bean and pod, salt, and 1 cup of almond milk. Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes. Gradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb before adding more. After 25 minutes, the rice pudding will be thick and creamy. Let cool, and stir in the last cup of milk. Remove vanilla bean and spoon into a pretty glass. Garnish with fresh berries, or a spoonful of preserves. Nutrition Information: Yield: 6 Serving Size: 1

Amount Per Serving: Calories: 247 Total Fat: 3.2g Saturated Fat: .1g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 850mg Carbohydrates: 49.4g Fiber: 1.8g Sugar: 11.3g Protein: 4.5g All information and tools presented and written within this site are intended for informational purposes only.

Disclosure: I was paid by Blue Diamond Almond Breeze for this post. I am compensated for my time, however, all opinions expressed are my own.

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