Rice Pudding (Vegan, 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.


  • 3/4 cup uncooked Long grain white rice
  • 1-1/2 cups Water
  • Pinch of Sea salt
  • 4 cups Plain Almond Milk (Almond Breeze has plain, not sure on Pacific.  If you use Vanilla Almond Milk, omit the vanilla extract) or Rice Milk
  • 1/2 cup Honey
  • 1 tsp Vanilla extract
  • 1/2 tsp Cinnamon
  • 1/3 cup Raisins or Dried cherries

Combine rice, water and salt in large saucepan. Bring to a boil over medium high heat. Cover and reduce heat to medium low. Simmer 15 – 20 minutes until water is all absorbed. Stir in Almond milk and honey. Continue cooking over medium heat, stirring often, until rice mixture starts to resemble oatmeal, approximately 30 – 40 minutes, stirring more frequently towards the end. Do not overcook or pudding will not be creamy when cooled. Remove from heat and stir in extract, cinnamon and raisins or cherries.

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.

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