Gluten Free 
Market Produce
Apricots (Abricots)
Easy recipe for Almond Milk Rice Pudding – satisfying, healthy comfort food using cupboard ingredients.
Serve chilled or slightly warm for breakfast, dessert, on its own or with tasty toppings. Prepared in just 35 minutes, these creamy pots happen to be dairy free, gluten free and vegan.
Read on to discover the version of almond milk rice pudding that Alexandre Dumas made, according to his Grand Culinary Dictionary (1873).
Quick Almond Milk Rice Pudding – a Pantry Staple
Only a couple of weeks ago, I found myself reaching for more long-life cupboard ingredients at the supermarket that could come in handy over time. Although I can’t find an alternative to fresh cow’s milk for my morning bowl of coffee, as a family, we have completely converted to serving almond milk with our breakfast maple & oat granola and this chocolate granola with coconut. Yippee! We’re making progress on the vegan front, albeit slowly but each step helps, I hope.
Almond milk’s shelf life is long, making it an ideal pantry staple.
What’s more, it is fortified with calcium, is lactose-free and is lower in calories than regular milk.
Note: for those who are allergic to nuts or almonds, replace almond milk with coconut milk.
So join this delicious challenge to make gourmet food with simple, easy-to-find ingredients. What’s more, it’s made with raisins or golden sultanas – a natural way to sweeten it.
rice pudding with almond milk and raisins
Sweetened vs Unsweetened Almond Milk
Normally I spend time checking labels but exceptionally, this time around, in my speed to get organised as quickly as possible, I reached for our local French supermarket’s own brand of almond milk.
As Lucie poured it over her coveted dark chocolate & coconut granola the other day, she was shocked at how sweet it was. Reading the label together – to our amazement – the brand had added sugar to the almond milk.
Who adds sugar to milk, I ask you?
Ideal Recipe for Sweetened Almond Milk
Clearly we had to find another use for this sweetened almond milk. So that no food would go to waste, I tried out my favourite French creamy riz au lait recipe, using less rice, much less sugar, no egg yolks and came up with this creamy almond milk version.
I literally added just a couple of tablespoons of raw cane sugar to this rice pudding but if you are using an organic, unsweetened almond milk (like we normally use from the health food store), then use the sugar quantities I’ve stated in the recipe below.
Coconut Flower Sugar Adds a Caramelised Flavour
Since making this rice pudding, I’ve discovered organic coconut flower sugar. It’s a great alternative to refined white sugar.
This plant based sugar is so dark that it naturally gives a caramelised flavour – even the brown colour it adds makes it looks like a caramelised rice pudding.
I have even found that coco flower sugar is so strong in flavour that the amount can even be reduced further to as little as two tablespoons!
the addition of coconut flower sugar adds a caramelised flavour
What Can I Use Instead of Almond Milk?
Don’t have almond milk in the pantry? Then rice milk or soya milk are great almond milk substitutes, keeping the rice pudding creamy.
Rice Pudding Topping Ideas
If you like the touch of rose to desserts, then I urge you to add just a little rosewater to this (see recipe below). Topping the rice puddings just takes it to another level.
Here are some topping ideas (all vegan):
- Chopped fresh fruit or chopped dried fruits (figs, apricots, dates);
- Apple compote;
- Toasted almonds (or walnuts) just adds that perfect crunch and brings out the natural almond flavours too. Either toast them for a few minutes under the grill or dry-fry in a frying pan.
- Top with a spoonful of jam – even better if slightly warmed so that it melts on top.
Good with fig jam, rhubarb & rose jam (or my strawberry & elderflower speedy jam in my book, ‘Teatime in Paris‘) – or serve with this rhubarb and hibiscus compote – it’s fabulous. - Oat praline topping. Make a batch of it, store it in a jam jar. Great on ice creams or any dessert.
Bon appétit !
Almond Milk Rice Pudding by Alexandre Dumas
I discovered recently that Alexandre Dumas (author of ‘The Three Muskateers’ & ‘The Count of Monte Cristo’) listed Almond Milk Rice Pudding in his impressive ‘Grand Dictionnaire de Cuisine’ (1873).
Alexandre Dumas’s recipe is just like the one below but without any dried fruits, vanilla or rose water. Instead he adds just a little lemon zest and a couple of almond leaves if you prefer to make something a bit more historical about your rice pudding.
Quick Almond Milk Rice Pudding
Almond Milk Rice Pudding
Servings : 6 people
Calories : 420kcal
Description
A Quick French 'Riz au lait' rice pudding made with organic almond milk for a healthy vegan breakfast or dessert and an easy recipe to prepare using long-life cupboard ingredients.
Ingredients
- 1 litre (4 cups) organic almond milk (6%) (unsugared)*
- 1 vanilla pod/bean (or 1/2 tsp vanilla powder/extract)
- 140 g (5oz/¾ cup) short grain pudding rice (arborio/risotto rice)
- 30 g (1oz/2 tbsp) golden sultanas (raisins or other dried fruits)
- 50 g (1.75oz/¼ cup) sugar (raw cane sugar or coconut flower sugar)
- 1 tsp rose water or lemon zest
- slivered almonds (optional, for decor)
Instructions
- In a large saucepan, bring the almond milk to the boil with the vanilla pod, if using (or vanilla powder/extract). Remove the vanilla pod, scraping out the seeds with a sharp knife and return the seeds to the pan.
- Rain in the rice, sugar, rose water and dried fruits. Using a wooden spoon, stir every 3-4 minutes so that the rice doesn't stick together.
- The rice pudding will start to thicken after 25 minutes. Continue to stir gently for another 5 minutes and transfer to individual pots or dishes. Leave to cool and either serve or chill and serve next morning.
Notes
Sugar:
- If your almond milk contains sugar, reduce the sugar by at least a half;
- For an instant caramelised flavour, use coconut flower sugar - it's so intense in flavour, you can also reduce the amount to 2 tbsps.
Hi Jill – just wanted to tell you I made your rice pudding recipe (with dried cranberries as I couldn’t find raisins) – possibly the first dessert I’ve made in about 20 years. I became obsessed with it. It was good and of course I’m eating too much of it, but once every 20 years I think I’m allowed to make dessert, n’est-ce pas? Hope to raise a glass with you in person in Paris one day soon!
Dearest Laurie, so happy to hear you made this – makes me feel that in some delicious way we’re together in the same room eating it! Bet that was great with cranberries and beautifully pink. Bring on that glass of something wonderfully bubbly and festive in Paris together soon, I hope. I hope it’s not another 20 years before your next homemade dessert. Have you seen the semolina pudding? 😉
I made this Rice Pudding. It is really good especially with the almond milk. Topped it with Bonne Mammam peach
Compote. Keeper. Thanks Jill
Thanks – so happy you’ve tried it, Marilyn. I’m going to make it again and try it with coconut milk – and more toppings!
Great option for these times, Jill. Looks creamy and delicious!
Thanks, Christina. Have to admit, I didn’t expect this to come out as creamy as it did and so very happy with the result. Even tastes of almonds, it’s lovely.
What a great suggestion! Thank you.
Pleasure, Kathy. I’m definitely making this many times, especially as I’m stocked up on rice, dried fruits and almond milk!
That does look good and so timely with the difficulty right now to get fresh milk. I tried to get some earlier this week and realize I should try this. Thanks Jill!
We’re all in the same boat! Take good care, Jean x