Almond Milk Rice Pudding (Vegan)

This easy almond milk rice pudding uses almond milk as a substitute for regular dairy milk. With added raisins, the result is a creamy, 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 puddings happen to be dairy free, gluten free and vegan.

Can You Replace Milk with Almond Milk in Rice Pudding?

You most certainly can substitute almond milk for milk in rice pudding. Not only is it possible but the result in this recipe is creamy and healthy using less sugar by relying on raisins to naturally sweeten it.

Have you also found yourself reaching for more long-life cupboard ingredients at the supermarket? What with snow, lockdowns, lazy days - there are times pantry staples come in handy. As almond milk's shelf life is long, it's an ideal pantry staple.

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.

Is Almond Milk Healthy for Pudding?

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

Beware, however, of any added sugar. We have had some surprises on returning home making this recipe, only to discover there was unnecessary hidden sugar in the almond milk's content. So read the label's ingredients first and pick a reputable, healthy brand that's unsweetened.

Easy Almond Milk Rice Pudding Ingredients

Your pudding's ingredients are important - particularly the choice of almond milk. What if you also discover that you've bought sweetened almond milk? So that no food would go to waste, I tried out my favourite creamy French rice pudding (riz au lait) recipe, using much less sugar, no egg yolks and came up with this dairy free, creamy almond milk version.

I literally used half the amount of sugar to this rice pudding: just a couple of tablespoons of raw cane sugar. However, 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.

What's more, this almond milk rice pudding is made with raisins, a more healthy and natural way to sweeten it. Try it also with extra juicy golden sultanas or dried cranberries - it's delicious.

How to Thicken Pudding with Almond Milk

Making any pudding with almond milk can be a challenge to keep it thick - even with the most liquid of brands. However, this is when the magic starts. The secret to thickening this almond milk pudding is the rice and raisins.

With its natural starches, the rice thickens finally after about 25 minutes while stirring every 5 minutes. Yes - you do need a bit of patience while stirring this, but it's extra comforting to watch as the pudding gradually become more creamy and the raisins expand.

Almond Milk Rice Pudding - Extra Flavour Inspiration

Who knew that almond milk rice pudding isn't something new? Alexandre Dumas, famous French author of 'The Three Muskateers' & 'The Count of Monte Cristo', listed Almond Milk Rice Pudding in his impressive Grand Culinary Dictionary in 1873 and gives us some beautiful flavour inspiration.

Alexandre Dumas's recipe is just like this one below but without any raisins or dried fruits, vanilla or rose water. Instead he adds just a little lemon zest and a couple of almond leaves. So, if you prefer to make something a bit more historical about your almond rice pudding, add some zest of lemons/limes or orange.

Caramelise Naturally with Coconut Flower Sugar

Since making this vegan 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 flavour intense that the amount can even be reduced further to as little as two tablespoons!

What Can I Use Instead of Almond Milk?

Don't have almond milk in the pantry? Then a good substitute for almond milk is either rice milk or soya milk. We have tried this recipe successfully with both versions and they keep the rice pudding creamy, vegan and dairy free.

Almond Milk Rice Pudding - Vegan Topping Ideas

Topping the almond rice puddings just takes it to another level. Here are some topping ideas, all vegan:

• Chopped fresh fruit (raspberries, pomegranate) or dried fruits (figs, apricots, dates).
• Apple compote.
• Toasted almonds, walnuts, pistachios or pumpkin seeds adds that delicious 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.
• A spoonful of jam - even better if slightly warmed so that it melts on top.
  Good with fig jam, rhubarb jam with rose or spiced plum jam.
• Fruit compote/sauce - such as apple compote or rhubarb compote. It's a healthy topping with less sugar than jam.
• Oat praline topping. Make a batch of it and store in a sealed jar.

Bon appétit !

Almond Milk Rice Pudding

Jill Colonna

Easy recipe based on a creamy French style rice pudding or 'Riz au lait', substituted with organic almond milk. A healthy vegan and dairy free breakfast or dessert and easy to prepare in advance using long-life cupboard ingredients.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Breakfast, Brunch, Dessert

Cuisine French

Servings 6 people

Calories 176 kcal

Ingredients

  

• 1 litre (4 cups) organic almond milk (6%) (unsugared)*
• 1 vanilla pod/bean (or ½ teaspoon vanilla powder/extract)
• 140 g (5oz/¾ cup) short grain pudding rice (arborio/risotto rice)
• 50 g (1.75oz/¼ cup) sugar (raw cane sugar or coconut flower sugar)
• 2 g (½ tsp) salt fleur de sel, Maldon flakes or Celtic sea salt
• 30 g (1oz/2 tbsp) golden sultanas (raisins, cranberries or other dried fruits)
• 1 tsp rose water or lemon/orange 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, salt, rose water (or lemon/orange zest) and dried fruits. Using a wooden spoon, initially stir every 3-4 minutes so that the rice doesn't stick together. Turn down the heat to medium-low and simmer gently, stirring every 5 minutes.
• The rice pudding will start to thicken naturally after 25 minutes. Continue to simmer and stir gently for another 5 minutes. Adjust with a little more sugar or salt to your taste if necessary. Transfer to individual pots or dishes.

  Either serve warm or cool and chill and serve next morning.

Notes

*Almond Milk Sugar Content:

• 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. Adjust to your own taste.

How to serve: Serve chilled or slightly warm with toasted almonds (toasted for a few minutes under a grill or dry-fried in a frying pan) and any topping of your choice: e.g. chopped dried apricots, dates, figs, chopped banana, walnuts.

Almond milk substitutes: Rice or Soya Milk also works just as well.

For a more classic (non vegan) version, see French rice pudding (riz au lait) with egg yolks.

Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide. 

Keyword almond milk recipes, almond milk rice pudding, easy almond milk rice pudding, rice pudding with almond milk and raisins, veganbreakfasts

This post has been updated since there was a mistake in the calorie count as 420 calories. This is now corrected as only 176 calories per portion.