Creamy Almond Milk Rice Pudding

5 from 11 votes

Homemade almond milk rice pudding is so easy to make! It's creamy, vegan, dairy-free, and made from scratch using cooked rice.

Servings:

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.

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.

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.