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four small bowls of rice pudding displayed on a black board
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4.55 from 11 votes

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.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dairy Free, Desserts
Cuisine: Greek
Keyword: dairy free desserts, dairy free rice pudding, rice pudding
Servings: 6
Calories: 367kcal
Author: Ria Mavrikos

Ingredients

  • 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

Instructions

  • 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.

Notes

    1. You don't have to worry about stirring the rice pudding as often before you've added the sugar to the rice pudding.
    2. 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
    3. Try not to include any of the pith (the white part of the orange and lemon rinds) since the pith is bitter
    4. Add the lemon rind and orange rind to the rice pudding when adding in the sugar and remove them before adding in the cornstarch.
    5. You can add more vanilla, liqueur or sugar if you'd like your rice pudding to be sweeter.

Nutrition

Serving: 1g | Calories: 367kcal | Carbohydrates: 83g | Protein: 4g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 12mg | Fiber: 2g | Sugar: 45g