Dairy Free Rice Pudding

Like many of my recipes, this one was definitely born out of necessity.  My oldest gal is dairy intolerant, which makes preparing many of their favorite milk based recipes very difficult.

One of her favorite desserts is pudding, all kinds of pudding, but especially rice pudding.  This dairy free recipe isn’t quite as luxurious as a true whole milk and cream pudding, but it sure does come close.  Rich in texture and full of flavor, makes this dairy free rice pudding as comforting as the original.

Because I love this recipe so much, I’ve also included the dairy version for those die hard milk lovers!

Dairy Free Rice Pudding

Ingredients

2 cups cooked long grain white rice

2 cups Almond Milk

1 cup coconut milk (I use organic Thai Kitchen)

½ cup sugar

1 teaspoon cinnamon

½ teaspoon fresh grated nutmeg

½ teaspoon allspice

1 teaspoon vanilla

½ cup raisins (I like golden raisins)

Directions

In a large sauce pan or small stock pot, heat the almond milk and cooked rice on medium heat.  Stir often and heat until the milk and rice mixture come to a slow boil.  Decrease the heat to medium low and continue to heat until the mixture begins to thicken, about 5 minutes.

Increase the heat to medium and whisk in the coconut milk, sugar, cinnamon, nutmeg, and allspice.  Continue to whisk for another 5-10 minutes or until the mixture thickens.  The dairy free version will not begin to completely firm until cooled.

Take the pudding off the heat and add the vanilla and raisins.  Pour into individual serving dishes to cool or in one large bowl.  Chill for 20-30 minutes.  Top with additional raisins, or toasted pecans.