Rice pudding is a dish my mom often made in spring and fall. It’s a lighter dessert that comforts during the transitional months. This dairy-free brown rice pudding is a modern take on my mom’s recipe. She used white rice and baked it, but this recipe uses brown rice, less sweetener, and is finished on the stove top. It’s still a treat, but this dish has doubled as weekend breakfast in our home. It’s actually lower in sugar than many breakfast cereals, and the wholesome ingredients make it quite hearty.
Brown Rice Pudding made with Brown Sugar (or Coconut Sugar!)
Tony and I adapted this deliciously dairy-free brown rice pudding from a magazine many years ago. It takes a bit of time to cook, but is quite easy to make. And the results are wonderfully creamy with just enough sweetness. We love the taste of brown sugar in this recipe. But you can substitute coconut sugar for a less sweet, unrefined finish.
The recipe does use eggs (yes, eggs are not dairy) for a more classic rice pudding consistency. If you can’t do eggs, see our egg substitute guide for options, or omit them and add more liquid to your desired consistency, if needed.
Special Diet Notes: Brown Rice Pudding
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, nut-free, peanut-free, soy-free, and vegetarian.
- 3 cups dairy-free milk beverage
- ½ cup uncooked brown rice
- ¼ cup packed brown sugar or coconut sugar
- ⅛ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs, lightly beaten
- Ground cinnamon, for topping (optional)
- In a medium saucepan, combine the milk beverage, rice, brown sugar, and salt. Place the pan over high heat and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 1½ hours. Remove from the heat, and whisk in the vanilla. Let cool for 5 minutes.
- Stir ½ cup of the rice mixture into the eggs. Gradually stir the egg mixture back into the saucepan.
- Place the rice pudding over medium-low heat. Cook, stirring constantly, for 5 minutes, or until thickened.
- Cool for 10 minutes to serve warm. Or place the rice pudding 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 cinnamon, if desired.
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6 Comments
Thank you so much!
Thank you Alisa, those were perfect, now I can make rice pudding for him 🙂
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..
I wouldn’t simply omit the eggs, but for egg-free, dairy-free options, try these recipes instead: http://www.godairyfree.org/recipes/healthy-vegan-chai-rice-pudding or several recipes in this one, http://www.godairyfree.org/news/dairy-free-rice-pudding-recipes
Hi, which dairy free milk did you use? Thanks.
I like to use unsweetened almond milk for recipes like this, but your favorite type should work well.