Rizogalo (rice pudding) is one of my favourite desserts. My parents used to make it when I was growing up, and it would instantly make my day better! It’s so easy to make, and while it does require more attention over the stove, it is worth the effort.
I was curious to see if this recipe would be just as creamy dairy-free, so I adjusted my family’s recipe to include oat milk instead of whole milk or homogenized milk. This recipe will work for you if you’d like to make it with dairy milk, but I recommend whole milk or homogenized milk (3.25%) to get that delicious creamy texture.
I have tried this recipe with coconut milk, but it did not come out, and I could taste the coconut flavour. Oat milk is so creamy and is the perfect milk substitute for this dairy-free creamy rice pudding recipe!
When using oat milk, the colour of the rice pudding will be more of a light beige because of the oat milk colour. Don’t be discouraged. The taste is still so good!
WHAT TYPE OF RICE IS BEST FOR THIS RECIPE?
I find I have the best results with Kukuho Rose rice. Kukuho Rose is a medium grain white rice that is fluffy and slightly sweet when cooked. Plus, there’s no need to rinse the rice with water before cooking.
Kukuho Rose rice should be available at your local grocery store, but if not, it can also be found on the Walmart website and Amazon. I wouldn’t recommend using long grain rice, arborio rice or brown rice for this recipe.
WHAT IS THE CONSISTENCY OF RICE PUDDING?
Because of the ratio of oat milk to rice in this recipe, the rice pudding is more creamy and less about the rice. Therefore, while the rice pudding thickens, it will be more liquid when scooping it from the pot into the individual serving bowls.
WHAT TYPE OF OAT MILK SHOULD I USE?
I use Earth’s Own original unsweetened oat milk and found that it has the best taste and consistency that’s similar to regular milk when used for rice pudding. Barista oat milk or one that is really creamy will work best.
HOW TO MAKE CREAMY RICE PUDDING (DAIRY-FREE): STEP BY STEP
STEP 1: Add 1/2 cup uncooked short/medium-grain white rice and 1 cup water to a small-sized saucepan.
STEP 2: Cover the saucepan with a lid and increase the heat to bring the rice to a simmer. Stir the rice. Once the rice has reached a simmer, lower the heat to low and stir the rice again.
Keep the rice on low heat and cover until the rice has absorbed all of the water. The rice should take approximately 10-12 minutes until the water is absorbed.
STEP 3: While the rice is cooking, in a separate medium-sized cooking pot (at least 3.0 L or 3.0 quarts), heat 6 cups of oat milk until the liquid is warm. Do not cover the pot with a lid.
STEP 4: Once the rice has absorbed all the water, add the rice to the warmed oat milk in the medium-sized cooking pot.
STEP 5: Add one lemon rind and one orange rind (each rind should be 2″-3″ in length). Increase the heat so that there’s a bit of a boil. Stir occasionally for 15 minutes on low to medium heat. The liquid should be at a simmer and the pot uncovered. Keep the temperature on low to medium heat so that the milk doesn’t overflow over the saucepan.
Since we haven’t added the sugar yet, you don’t need to be as diligent with the stirring. However, once the sugar is added, you’ll have to stir the pot more frequently because the sugar can cause the rice to stick to the bottom of the pot and burn.
STEP 6: After approximately 15 minutes, add the white sugar, tablespoon of vanilla extract, and tablespoon of Cointreau. Stir often now that the sugar is added. The sugar will slowly start to thicken the rice pudding.
STEP 7: Let the rice pudding cook uncovered for another 20 minutes on a low simmer. Continue to stir often so that the rice doesn’t stick to the bottom of the pot.
STEP 8: While the rice pudding cooks, mix 1/2 a tablespoon of cornstarch with one tablespoon of cold oat milk in a small cup. Set aside.
STEP 9: At this point, the rice pudding has been cooking for about 35 minutes. (15 minutes without the sugar and 20 minutes with the sugar). You’ll start to see the milk residue stay on the stirring spoon, and you’ll feel the rice pudding begin to thicken when you stir. At this point, you can remove the orange and lemon rinds.
STEP 10: Increase the heat slightly to a low rolling boil, add the cornstarch liquid, and stir quickly and consistently.
STEP 11: After about 5-10 minutes, you can turn off the heat. The cornstarch will thicken the rice pudding, but the final consistency won’t be super thick. The rice pudding will thicken as it cools in the serving bowls.
A trick is to place a small amount of rice pudding on a plate, and if it stays in place (not super runny), then you’ll know it’s ready. You can see from the photo below that the oat milk and rice will start to stick to the spoon. So that’s another way to know that the rice pudding is almost ready.
STEP 12: Use a ladle or large spoon to transfer the rice pudding from the pot to the individual serving bowls. Sprinkle with cinnamon while the rice pudding is still warm. This recipe makes six servings. You can enjoy the rice pudding warm or cold! But note that the rice pudding will thicken more as it cools.
HOW SHOULD I STORE RICE PUDDING?
It would be best to let the rice pudding cool to room temperature before storing it in the fridge. For best results, let the rice pudding cool uncovered at room temperature. If you’re not planning to enjoy it all at once, you can cover each bowl with saran wrap and store them in the fridge. Rice pudding will last about 3 to 4 days in the refrigerator.
Rice pudding is just as good cold from the fridge, but if you’d like to reheat it, you can transfer it to a microwave-safe dish and warm it up in the microwave for about 20-30 seconds. Sprinkle with some fresh cinnamon, and enjoy!
Dairy-Free Creamy Rice Pudding Recipe
The best dairy-free creamy rice pudding recipe! The perfect snack or Greek dessert that will remind you of traditional Greek rizogalo.
- 1/2 cup white short/medium grain uncooked white rice
- 1 cup water
- 6 cups oat milk
- 3/4 cup granulated white sugar
- 1 small orange rind (2"-3" in length)
- 1 small lemon rind (2"-3" in length)
- 1 tablespoon pure vanilla extract
- 1/2 tablespoon cornstarch
- 1 tablespoon ground cinnamon (to sprinkle on top of the cooked rice pudding but you can add more if you'd like)
- 1 tablespoon Cointreau (optional)
- In a small-sized saucepan add 1/2 cup uncooked Kokuho Rose rice and 1 cup of water.
- Cover the rice with a lid and bring increase the heat to a small boil. Then, stir the rice, and reduce the heat to low. Keep the saucepan covered and stir occasionally (if the heat is too high then the rice will stick to the bottom and burn).
- In a separate medium-sized pot heat up 6 cups of oat milk until the milk is warm.
- After about 10-12 minutes the rice will absorb the water. Keep the heat on low and the saucepan covered. Stir occasionally.
- Once the rice has absorbed the water, add the rice to the pot with the warmed oat milk. Add in the lemon rind and orange rind to the warmed oat milk.
- Increase the heat slightly and stir the rice in with the oat milk. Keep the pot uncovered and the milk on a simmer for about 15 minutes. Continue to stir every few minutes.
- After 15 minutes, add in 3/4 cup of sugar and continue to stir. The sugar will slowly help to thicken the rice pudding.
- Add in one tablespoon pure vanilla extract.
- Add in one tablespoon of Cointreau (optional).
- Let the rice pudding cook on a low simmer uncovered for about 20 minutes or until the rice is cooked. Stir often so that the rice doesn't stick to the bottom of the pot. You will slowly feel the rice pudding start to thicken.
- In a small cup mix 1/2 tablespoon of cornstarch with 1 tablespoon oat milk. Mix well together and set aside.
- After the rice pudding has been cooked with the sugar for 20 minutes, increase the heat slightly and add the diluted cornstarch to the rice pudding. Stir consistently.
- The sugar and corn starch will thicken the rice pudding. Stir occasionally for another 5-10 minutes.
- After the rice pudding has been cooked for 5-10 minutes with the cornstarch, remove the rice pudding from the heat. You will see the rice pudding start to thicken but for this recipe, the rice pudding won't be super thick when it's still warm in the pot.
- Using a ladle or large spoon, scoop the rice pudding into individual bowls and top with sprinkled cinnamon.
- Rice pudding tastes delicious warm or cold! Keep in mind that the rice pudding will thicken more once it cools.
- You don't have to worry about stirring the rice pudding as often before you've added the sugar to the rice pudding.
- Once you add the sugar to the rice pudding, you have to keep stirring deep into the pot because otherwise, the rice will stick to the bottom of the pot and will burn
- Try not to include any of the pith (the white part of the orange and lemon rinds) since the pith is bitter
- Add the lemon rind and orange rind to the rice pudding when adding in the sugar and remove them before adding in the cornstarch.
- You can add more vanilla, liqueur or sugar if you'd like your rice pudding to be sweeter.
Amount Per Serving: Calories: 367Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 12mgCarbohydrates: 83gFiber: 2gSugar: 45gProtein: 4g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Are You Looking For More Greek Dessert Ideas? Check Out These Recipes Below!
- Simple Greek Almond Cookie Recipe (Kourabiedes)
- The Best Honey Cookie Recipe (Melomakarona)
- Chocolate Orange Phyllo Cake Recipe
- The Best Dairy Free Baklava Cinnamon Rolls
Dairy-Free Creamy Rice Pudding Recipe
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