Almond Milk Rice Pudding

I absolutely adore rice pudding. It's a dessert that's rich, comforting, and hard to resist! Although commonly served as an after-dinner dessert, I love having rice pudding for breakfast alongside my protein iced coffee. 

This almond milk rice pudding is perfect for vegans and vegetarians because it doesn't contain dairy or eggs. Additionally, it's a healthier version with less fat and sugar than the traditional recipe.

💚 Why you will love this recipe 

• Comforting, creamy, and incredibly delicious 
• An easy one-pot recipe that only calls for 5 simple ingredients 
• Highly customizable to suit your taste and preference 
• Can be enjoyed for dessert, breakfast, or as a snack 

🍚 What you will need 

📃 Ingredients notes and substitutions 

• Rice - Jasmine rice works best as it softens quickly and is mild yet aromatic in flavor. Feel free to substitute with Arborio, sushi, or Calrose rice. Rinse rice until water turns clear before using.
• Almond milk - Can be substituted with other plant-based milk. 
• Sugar - Any granulated sweetener will work. You can also opt for sugar substitutes like erythritol and xylitol or a pinch of stevia. 
• Vegan butter - An optional ingredient, brings richness to the rice pudding. 

✅ Helpful tips 

• Stir often while cooking - Especially in the last 10-15 minutes of cooking. This is to prevent rice from sticking to the bottom of the pan. 
• Adding more milk/ water - If the mixture looks dry when cooking, add more milk to thin. I ended up adding another ½ cup of milk. 
• Serve warm or chilled - If you prefer cold rice pudding, allow freshly cooked pudding to cool down completely, then transfer it to an airtight container. Let it chill in the fridge for a few hours before serving. 
• Using leftover rice - You can opt for cooked rice if you have it on hand. Use up to 3 cups of cooked rice, and reduce milk to 3-3 ½ cups, adding more if needed. You will only need to cook it for 10-15 minutes. 

✨ Variations and add-ins 

Feel free to customize this almond milk rice pudding to your liking! Below are some ideas to get you started: 

Add-ins - raisins, sultanas, dried cranberries, orange zest, chopped nuts (almonds, pecans, walnuts) 

Brown rice pudding - Swap white rice with brown rice for a healthier version. You will need to cook it for longer, up to an hour. Add more water or milk if the mixture dries up during cooking. 

Chocolate-flavored - Stir in 3-4 tablespoons of cocoa powder. You might need to slightly increase the amount of sweetener used to balance out the bitterness of the cocoa. 

Banana pudding - Add 1-2 ripe bananas, mashed. Reduce the amount of sugar used as banana acts as a natural sweetener. 

Protein pudding - While rice pudding is cooking, mix 1-2 scoops of protein powder with just enough water to form a thick paste. Add the paste in the last few minutes of cooking rice pudding, stirring to mix. You might need to add more milk/water to reach the desired texture. 

🍫 Topping ideas 

• Chocolate chips or chocolate chunks 
• Sweetener - maple syrup, date syrup, chocolate syrup 
• Fruits - banana slices, blueberries, raspberries, stewed apples, berry compote 
• Nut butter - peanut butter, cashew butter, coconut almond butter 
• Coconut flakes or shredded coconut 

❄️ Storing suggestions 

Fridge - Leftover almond milk rice pudding can be refrigerated in an airtight container for up to 5 days. 

Freezer - Allow pudding to cool down completely, then portion them into individual portions using freezer-safe containers. It can be frozen for 3 months.

Reheating - Let frozen rice pudding thaw overnight in the fridge before reheating. You can reheat rice pudding in the microwave or a saucepan. Add a splash of water or milk to loosen up the pudding before heating. 

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