Enjoy dairy free rice pudding without worrying about dairy, gluten, or FODMAPs! The pudding has five ingredients - rice, coconut milk, sugar, vanilla, and a pinch of salt. The slow cooker does all the work and creates the creamiest pudding. Another perk, this rice pudding is also vegan, unlike traditional rice pudding. It is an easy recipe that makes the best rice pudding.
Homemade rice pudding is a wonderful side dish or a perfect dessert option. It is delicious enough to serve on a holiday table and yet also perfect for a Sunday night dessert. It is comforting when served warm with a dash of cinnamon, yet also great for breakfast served cold. I grew up making rice pudding over a double boiler on the stove top stirring and stirring for what felt like hours. Put the wooden spoon away and use your slow cooker. It turns out perfect every time, even as a dairy free and vegan recipe.
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Pudding Ingredients
- Long Grain Rice - Cheap, gluten free, and inexpensive.
- White Sugar - Adds a touch of sweetness.
- Coconut Milk - Creates a creamy rice pudding without any dairy. I tried using unsweetened almond milk, and it didn't create a creamy texture and it lacked flavor.
- Pure Vanilla Extract - Adds a hint of vanilla to compliment the coconut flavor.
- Salt - Just a pinch of salt to balance out the sweetness.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash App at the time of publishing. As always, follow your gut and modify as needed.
How To Make Rice Pudding
Using a 4-quart Slow Cooker, grease the liner with either cooking spray or coconut oil for an easy cleanup. Otherwise, the rice will stick to the liner and potentially burn.
Add the uncooked rice, sugar, and coconut milk to the crock pot liner. Shake the can of coconut milk before opening to incorporate any coconut cream that may be on the top of the can.
If they are opened before being shaken, no worries. Use a spoon and stir the coconut cream into the milk below. This is vital to do; otherwise, the coconut milk will separate and not be incorporated into the rice pudding.
Stir the coconut milk, rice, and sugar until combined. Turn the slow cooker on high heat and cook for 2 ½ - 3 hours. Check the rice pudding after two hours. Each slow cooker can cook at different speeds and heat levels.
Add in the vanilla and stir the pudding. Once the liquid is absorbed into the rice and is no longer chewy, it is done. The pudding should have a creamy consistency. Turn off the heat. Otherwise, the rice will continue to cook and turn into mush.
Serve immediately in a small bowl if you want warm rice pudding. Otherwise, cool in an airtight container in the refrigerator until cool.
Storing And Reheating
To Store: Keep any leftover rice in an airtight container in the refrigerator for up to four days.
To Reheat: If you would like to enjoy leftover rice pudding warm, pop a serving size into a microwave safe bowl and add a splash of non-dairy milk. Due to the fact the milk won't be cooking, any combination of milk will work. Adding a splash of dairy free milk will add some liquid and help keep the rice creamy.
To Freeze: If you want to freeze leftovers, keep them in a freezer-friendly container in the freezer for up to four months. Defrost the rice the night before in the refrigerator and follow the reheating instructions above.
Ingredient Substitutions
Rice Options - I have successfully used jasmine rice instead of long-grain rice. Another option would be short grain rice or medium grain rice - both will work. Do not use instant rice. It will not be able to withstand the long cooking time. On the flip side, brown rice will need a much longer cooking time. I would not recommend it.
Sugar Options - Swap brown sugar for white sugar. It adds a delicious molasses taste to the rice pudding.
Pudding Add-Ins
Raisins - Add ¼ cup of raisins into the slow cooker when there are thirty minutes left to cook. They will plump up and be delicious. Golden raisins would also be another option.
Cranraisins - Try craisins for a fun Thanksgiving twist to rice pudding. Add a handful when the rice pudding is almost done. Thirty minutes before will give the craisins a chance to plump up.
Toppings
Fresh Fruit - On Christmas Eve, my grandma served individual portions of rice pudding with fresh strawberries in clear glasses. The color was beautiful, and the combination was delicious—still my favorite way to eat rice pudding.
Sliced Almonds - Sprinkle a few sliced almonds over the top.
Orange Zest - Grab a microplainer and zest an orange. Sprinkle the zest over the rice pudding.
Cinnamon Sugar - Mix one part ground cinnamon with three parts sugar for a tasty cinnamon sugar mix. Pro Tip: This mixture is also delicious on toast!
Cinnamon Stick - This option is more for looks than for eating.
Additional Dairy Free Recipes
Recipe
Dairy Free Rice Pudding
Equipment
Ingredients
- ¾ cup long grain white rice
- 2 13.5 oz cans unsweetened coconut milk shaken
- ¾ cup white granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Using a 4-quart Slow Cooker, grease the liner with either cooking spray or coconut oil for an easy cleanup. Otherwise, the rice will stick to the liner and potentially burn.
- Add the uncooked rice, sugar, and coconut milk into the slow cooker liner. Stir and cover.
- Turn the slow cooker on high heat and cook for 2 ½ - 3 hours. Check the rice pudding after two hours. Each slow cooker can cook at different speeds and heat levels.
- After two hours at high heat, stir the pudding. Once the liquid is absorbed into the rice and the rice is no longer chewy, it is done. The pudding should have a creamy consistency.
- Turn off the heat and add the vanilla. Stir.
- Serve immediately if you want warm rice pudding. Otherwise, cool in an airtight container in the refrigerator until cool and then serve. Add toppings if you want.
- Store leftovers in the refrigerator.
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