Creamy Almond Milk Rice Pudding
This recipe is the combination of two recipes up on the blog: Vitamix Almond Milk and Grandma's Stovetop Rice Pudding. I never thought it would be possible to make a healthier, low-fat, vegan version of rice pudding until I experimented in the kitchen. I have made this recipe 5 times, tweaking it each time until it came out perfect.
For a cow's milk version of this delicious rice pudding, try this stovetop rice pudding recipe.
Ingredient Notes
Almond Milk: I recommend using homemade almond milk to make this recipe because it's creamier than store-bought almond milk. You can use any type of alternative milk: oat milk, coconut milk, or cashew milk.
Cooked Rice: This recipe calls for pre-cooked plain rice. It can be any steamed rice. For this exact recipe, I used leftover Calrose steamed rice from last night's dinner. Jasmine rice is also great.
Cornstarch: This rice pudding thickens up because of the added cornstarch. This is a MUST for this recipe.
Sugar: You can use raw sugar, white sugar, or brown sugar for this recipe. Alternatively, you can sweeten this almond milk rice pudding with dates by making homemade almond milk (with extra dates).
How To Make Almond Milk Pudding
Cook the rice. The water to rice ratio is different for different types of rice. For calrose rice, the water to rice ratio is 1 cup rice to 1 cup water. For Jasmine rice, it's 1 cup rice to 1.5 cups water.
Dissolve the cornstarch in cold almond milk. Whisk the almond milk for a good 30 seconds to a minute to make sure the cornstarch is completely dissolved into the almond milk before setting it on the stovetop.
Bring to a boil then reduce to medium heat. Don't keep the stovetop on high, otherwise, the bottom of the pan will burn.
Closely monitor the almond milk and stir frequently. Stir every 1 to 2 minutes to make sure the almond milk is not sticking to the bottom of the pan. This is a long process, possibly taking anywhere from 10 to 15 minutes.
Add the cooked rice once the almond milk is thickened up. Continue cooking the rice pudding mixture for 5 to 7 minutes.
Once the texture is where you want it, remove the rice pudding from the stovetop. Allow the rice pudding to cool for 30 minutes.
Tips and Tricks
- Make your almond milk from scratch. It takes 5 minutes to blend and strain the milk with a cotton cloth.
- Don't freak out if the almond milk is not thickening. I go into more detail in the section below for exactly how to thicken up almond milk with cornstarch. Just keep stirring and give it a little more time on the stovetop until the desired consistency is achieved.
- Don't panic if your rice pudding is too thick. There's a quick fix for that issue as well. Just add a little bit more almond milk (and stir) until the right consistency is achieved.
- Add nuts or spices to garnish. I prefer ground cinnamon or ground nutmeg to my almond milk rice pudding.
- For thicker rice pudding, put it in the fridge overnight. The rice pudding thickens as it cools.
📋 Recipe
Creamy Almond Milk Rice Pudding
Ingredients
Almond Milk Rice Pudding
- 4 cups almond milk store-bought or homemade (see below)
- 3 tablespoon cornstarch
- 1 cup cooked rice about 5.5 ounces or 160 grams
- ½ cup sugar
Homemade Almond Milk
- ½ cup raw almonds
- 2 Medjool dates
- 5 cups water
- 1 teaspoon vanilla
- salt to taste
Instructions
Homemade Almond Milk
- If making homemade almond milk, add ½ cup of raw almonds, 2 Medjool dates, 5 cups of water, 1 teaspoon of vanilla, and a pinch of salt. Blend on high. Strain the almond milk with a cotton cloth for a smooth milk base.
Make Almond Milk Rice Pudding
- In a pot, add the cornstarch, sugar, and almond milk together. Stir for 30 seconds to a minute until the cornstarch is fully dissolved.
- Put the pot on the stovetop on high heat. Bring to a boil, then turn down to a simmer (medium-high heat). Continuously monitor and stir every couple of minutes until the almond milk thickens up (about 10 to 15 minutes).
- Add in the cooked rice. Continue to stir until the rice expands slightly (about 5 to 7 minutes).
- Remove from the stovetop and allow to cool for 30 minutes. Serve with crushed nuts or ground spices.
Equipment
Notes
- Thicken up the rice pudding while on the stovetop by continuing to stir on medium-high heat until the pudding mixture is at the desired consistency.
- Thicken up the rice pudding by allowing it to cool at room temperature or in the fridge.
- If the pudding is too thick, add a little bit of almond milk and stir.
This is some of the best rice pudding I've ever had. Thank you for the recipe.
Wow thanks for the comment Clive!
There are far easier ways to make an Almond Milk Rice pudding - this recipe is over-complicated!
Thanks for the comment! I’ll try to simplify it a bit better.
I was excited to find a recipe that uses a nondairy milk!! Please don’t listen to comments from people who only complain and aren’t even willing to leave their name!!
I enjoyed all of the details!! I normally buy almond milk because I am both lazy and late getting out of the house. However when I make this recipe for my family I will make the almond milk from scratch!! I will also add vanilla bean paste, because I add it to everything!🥰
Your likes are very similar to mine, love cooking too. I love adding a pinch of cardamom and nutmeg powders to a rice pudding, you may want to try it.
Thank you for the comment! Cardamom and nutmeg sound like an excellent idea- I will try them the next time I make it!
Can you use store-bought almond milk?
It depends on the almond milk you buy (they are all so different). You really need a thick unsweetened almond milk, and the best way to make the almond milk is with a Vitamix.
Deliciously creamy rice pudding recipe that's dairy-free!
Glad you liked it
But like how much rice do I put it doesn’t say
Quantities are in the recipe card at the bottom of the post. The ratios are 1 cup cooked rice (about 1/2 cup uncooked rice) to 4 cups of almond milk. You also need 3 tablespoons of corn starch and 1/2 cup of sugar with those ratios.