Rice Pudding II (Gluten-Free, Soy-Free)


Note: Some brands of rice and nut milks do contain soy lecithin.  If you are interested in utilizing a completely soy free milk alternative, try brands such as Pacific Foods Almond Milk.

Serves: 8 


  • 3 c Rice or Nut Milk
  • ½ c Uncooked Brown Rice
  • ¼ c Brown Sugar
  • 1/8 tsp Salt
  • 1 tsp Vanilla Extract
  • 2 Eggs, lightly beaten
  • Fresh Berries (optional)


  • In a medium saucepan, combine the milk alternative, rice, brown sugar, salt, and vanilla extract, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 1½ hours. Remove from the heat, and let cool for 5 minutes.
  • Stir ½ cup of the rice mixture into the eggs. Gradually stir the egg mixture into the saucepan.
  • Place over medium-low heat, and cook, stirring constantly, for 5 minutes, or until thickened. Cool for 10 minutes to serve warm. Or place in a bowl, cover with plastic wrap, and refrigerate for at least 3 hours.
  • To serve, spoon the pudding into dessert dishes, and garnish with berries if desired.


About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This looks fantastic but I was wondering do I have to add the eggs? My partner is allergic to eggs, he swells up like a balloon, thanks..

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