Almond Milk Rice Pudding (Vegan)

Can You Make Rice Pudding with Almond Milk?

You certainly can. Rice pudding with almond milk thickens naturally as the rice releases its starch. You don't need eggs, cream or baked custard techniques. Just simmer gently and stir patiently for a creamy texture.

In fact, this rice pudding almond milk version tastes lighter than traditional dairy versions. As almond milk's shelf life is long, it's also a handy pantry staple.

At home, we've gradually switched to almond milk with homemade granola and chocolate coconut granola. We're making slow progress on the vegan front, but each step helps, I hope.

Simple Ingredients from the Pantry

This easy almond milk rice pudding relies on very few ingredients, and extra handy from the pantry when we've run out of eggs:

• Unsweetened almond milk
• Short-grain pudding rice
• A little raw cane or coconut sugar
• Raisins (for natural sweetness)
• Vanilla - bean, powder or extract (or almond extract)
• Sea salt

That's it.

If you accidentally bought sweetened almond milk (we've all done it - so don't forget to read the label), simply reduce the sugar. I actually created this version to avoid wasting a carton - and discovered it needed half the amount of sugar as a result, but it depends on your preference.

Raisins help sweeten naturally, so you don't need to overload the pudding with refined sugar.

How to Thicken Pudding with Almond Milk

Many people ask: Why doesn't pudding set with almond milk?

Here's the trick. Almond milk contains less fat and protein than dairy milk, so thickening depends entirely on:

1. The starch from short-grain rice
2. Gentle simmering
3. Regular stirring

After about 25 minutes, the pudding transforms. The rice swells. The liquid turns silky. The raisins plump up like little flavour bombs.

No cornstarch. No eggs. Just patience.

Is Almond Milk Healthy for Rice Pudding?

Almond milk is good for you, as it naturally contains calcium, is lactose-free and is lower in calories than regular dairy milk. It's also a good source of magnesium and vitamin E.

However - and this matters - many supermarket brands add sugar. Always choose unsweetened almond milk. Less sugar means the flavour of vanilla and rice actually shines.

A Quick Word on Almonds, Bees and Labels

Because I use almond milk often, I looked more closely at sourcing and labels.

According to the Almond Board of California (Almonds.org, Feb 2026 industry update), California produces around 80% of the world's almonds. Each February, millions of managed honey bee colonies are brought in to pollinate almond orchards. Beekeepers have reported high annual colony losses in recent years, and the industry continues to work on pollinator health and habitat improvements.

I don't share this to alarm anyone - just to encourage awareness. Read labels. Choose organic or responsibly sourced brands where possible. Avoid almond milks that are mostly sugar, water and additives. (For example, I now use a French brand that sources more locally and keeps the ingredient list refreshingly short.)

If we buy it, let's just support the planet.

Almond Milk Rice Pudding: A Little French History

Almond milk rice pudding isn't new.

Alexandre Dumas, famous French author of 'The Three Muskateers' & 'The Count of Monte Cristo', included a version in his Grand Culinary Dictionary in 1873. He flavoured his with lemon zest and almond leaves instead of raisins.

So, for some historical variations, add the zest of organic lemons/limes or orange.
It's delicious added to this traditional French baked rice pudding recipe (la Teurgoule). Just don't tell anyone in Normandy!

Naturally Caramelised Flavour (Without More Sugar)

Since first publishing this, I often substitute coconut flower sugar when I want a deeper tone. It tastes more intense than white sugar, so I use less.

It also gives the pudding a gentle caramel colour - without baking, without eggs, and without adding more sweetness. Maple syrup works too (or honey if you're not strictly vegan).

What Can I Use Instead of Almond Milk?

Don't have almond milk? Then a good substitute is rice, soya or coconut milk. We have tried this recipe successfully with all versions and they all make a creamy rice pudding, keeping it vegan and dairy free.

Topping Ideas to Make it Special

This almond milk rice pudding with raisins already tastes gently sweet and fragrant. But toppings lift it further:

• Nuts like toasted flaked almonds, walnuts or pistachios
• Pumpkin seeds for added protein
• Spices such as ground cinnamon or nutmeg
• Fresh raspberries, pomegranate or dried apricots
• Oat praline topping. Make a batch of it and store in a sealed jar.
• Warm rhubarb compote or apple sauce
• A spoon of fig jam or spiced plum jam

Serve warm in winter. Chill in summer. It keeps happily for 4 days in the fridge.