Dairy Free Rice Pudding Recipes

Steps:

• In 3-quart saucepan, heat ingredients to boiling over medium heat, stirring occasionally; reduce heat to low.
• Cook uncovered 20 to 25 minutes, stirring frequently, until rice is tender; remove from heat. Cover; let stand 5 minutes.
• Serve warm or chilled with additional brown sugar and soymilk if desired. Cover; refrigerate any remaining pudding.

Steps:

• Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
• Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

Steps:

• Blanch the almonds in a pan of rapidly boiling water, then strain and allow to dry and cool.
• Preheat oven to 350°F.
• Prepare a sheet pan with parchment paper.
• Spread the blanched almonds on the parchment.
• Bake almonds for approximately 10 minutes or until golden and aromatic.
• Set pan aside to cool.
• Add the salt to 1 cup of water in a medium saucepan and bring to a boil.
• Add rice to the saucepan, cover and reduce the heat to low.
• Simmer rice, covered, for 15-20 minutes until water is absorbed and rice is plumped.
• In a food processor fitted with the regular blade, pulse 5 oz (1 1/4 cups) of the toasted almonds into a coarse powder.
• Add 3 cups of warm water to the food processor and blend until the almonds and water are incorporated and"milky"; about 5 minutes.
• Note: this can be done in a blender instead of a food processor, though the almonds will not be quite as fine.
• Strain the almond milk in a fine mesh sieve, cheesecloth lined sieve or through a clean paper coffee filter into a bowl; when most of the liquid has gone through, squeeze or press the almond grits to extract as much of the remaining liquid as possible.
• Pour almond milk into the saucepan with the cooked rice.
• Add vanilla extract or scrape the seeds from the vanilla bean into the rice mixture.
• Add honey and stir the mixture.
• Increase heat to medium to return rice mixture to a simmer and stir every few minutes, uncovered for 10-15 minutes until the mixture is slightly thickened.
• Remove pan from heat and cool before transferring pudding to a bowl.
• Cover bowl and refrigerate 6 hours or overnight to allow flavors to develop and to allow the almond milk base to thicken to a nice consistency.
• Spoon into 6 dessert bowls and serve with a dollop of dairy free whipped topping and or fresh seasonal fruit.

Steps:

• Bring water and black rice to a boil in a large saucepan. Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.
• Measure 3 cups cooked rice into a medium saucepan. Add 3 cups almond milk, sugar, and salt. Cook over medium heat, stirring often, until creamy, about 15 minutes.
• Microwave remaining 1 cup almond milk until hot but not boiling, about 45 seconds. Beat eggs into the hot milk.
• Pour egg mixture into the saucepan. Add vanilla extract and cinnamon. Cook, stirring constantly, until thickened, about 5 minutes. Allow to cool slightly before serving.

Steps:

• Combine rice, coconut milk, water and sugar in saucepan.
• Bring to a boil, then reduce heat and simmer 20 min, stirring occasionally.
• Take off heat, add cinnamon and vanilla.
• Enjoy warm or chilled.