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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Stovetop Rice Pudding made with Cooked Rice

    Vegan Stovetop Rice Pudding made with Cooked Rice

    22
    By Alisa Fleming on February 4, 2018 Dairy Free Desserts, Dairy-Free Recipes

    This simple vegan stovetop rice pudding recipe was initially shared with us by a reader. We’ve added some extra tips to help customize the recipe to your taste.

    Vegan Stovetop Rice Pudding Recipe - easy, classic, gluten-free, egg-free, nut-free, soy-free, and dairy-free

    Special Diet Notes: Stovetop Rice Pudding

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, and vegetarian. Optionally vegan and nut-free.

    5.0 from 6 reviews
    Vegan Stovetop Rice Pudding
     
    Print
    Prep time
    5 mins
    Cook time
    50 mins
    Total time
    55 mins
     
    If using leftover rice, you can use about 3 cups of cooked rice. For a less creamy rice pudding, you can use 4 cups of cooked rice. To make 4 cups, use about 1¼ cups rice and 2½ cups water.
    Author: Submission
    Recipe type: Dessert
    Cuisine: American
    Serves: 4 servings
    Ingredients
    • ¾ cup uncooked long grain white rice (see intro above for using leftover rice)
    • 1½ cups water
    • Pinch + ⅛ teaspoon sea salt, divided
    • 4 cups unsweetened dairy-free milk beverage
    • ½ cup maple syrup, honey (if not strictly vegan), or agave nectar
    • 1 teaspoon vanilla extract
    • ½ teaspoon ground cinnamon
    • ⅓ cup raisins or dried cherries
    Instructions
    1. Put the rice, water, and pinch salt in large saucepan and bring to a boil over medium-high heat. Cover and reduce the heat to medium-low. Simmer for 15 to 20 minutes, or until the water is absorbed.
    2. Stir in the milk beverage, sweetener, and ⅛ teaspoon salt. Cook uncovered, stirring often, until the rice mixture starts to resemble oatmeal, approximately 20 to 35 minutes. Do not overcook it, or the pudding will not be creamy when cooled.
    3. Remove from the heat and stir in the vanilla, cinnamon, and raisins or cherries.
    Nutrition Information
    Serving size: ¼ recipe Calories: 309 Fat: 3.9g Saturated fat: .4g Carbohydrates: 66.1g Sugar: 30.8g Sodium: 295mg Fiber: 2.1g Protein: 3.9g
    3.5.3229

    Key Pantry Ingredients: Stovetop Rice Pudding


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    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    22 Comments

    1. kathleen eiserman on June 3, 2021 8:06 am

      This looks like a winner. What is the calorie count for one serving?

      Reply
      • Alisa Fleming on June 3, 2021 11:20 am

        The nutrition facts have been added.

        Reply
    2. Marie on January 16, 2021 4:19 pm

      Thank you for the recipe! It is perfect for a weekend snack.

      Reply
    3. Ruth Wangombe on July 14, 2020 11:43 am

      I love this!!! Im gluten intolerant and a little lactose intolerant so this is a perfect dessert for me . I like to use oat milk and raisins yummy!!

      Reply
      • Alisa Fleming on July 15, 2020 1:15 pm

        Fabulous! Thank you for sharing your feedback Ruth.

        Reply
    4. StevenOH on June 28, 2020 3:15 pm

      This was phenomenal. For me, I did about 28 minutes of simmering after I added Oatly’s full fat oat milk to get it the consistency I like. Once it cooled… perfect!! Thank you!

      Reply
      • Alisa Fleming on June 28, 2020 4:27 pm

        Wonderful! So glad you enjoyed it Steven.

        Reply
    5. Katie Granata on April 19, 2020 1:06 pm

      Hello!

      I was wondering if this would work in an Instant Pot? Thank you !

      Reply
      • Alisa Fleming on April 19, 2020 3:40 pm

        I would assume so, but I’m not well versed with instant pot cooking.

        Reply
    6. Becca on February 22, 2020 5:44 am

      For the second cook step, do you put it back on a higher heat to bring it to a boil? I found that it was taking much longer than I expected so I put it on a higher heat and then back down to a simmer. I’m happy with the result but I was a little worried about overcooking.

      Reply
      • Alisa Fleming on February 22, 2020 9:34 am

        Hi Becca, we don’t bring it back to a boil, just let it slow cook and absorb the milk beverage so it remains creamy. If you cook it too hard, then when it cools, it will be thick, not creamy. But if it worked out tasty for you, then I wouldn’t worry about it!

        Reply
    7. Amber on October 10, 2019 11:50 am

      I didn’t know rice pudding even existed until I found it at Costco. The individual packs were too pricey for my massive family so I wanted to make it to reduce the price. This recipe did not disappoint. I didn’t add the raisins because not everyone in my house likes them and I did not add cinnamon because I am very allergic to it. It is very good! I was able to make a massive batch (2# of rice) for under $6. That’s a win too!

      Reply
      • Alisa Fleming on October 10, 2019 10:54 pm

        Wonderful! So glad you enjoyed the recipe and thanks for your feedback Amber!

        Reply
    8. Dan on October 14, 2018 7:02 pm

      Thanks for the recipe, I am cooking it now? Why do so many vegan recipes also say soy free? Is soy bad to eat? Soy milk is so much more healthier than almond milk.

      Reply
      • Alisa Fleming on October 15, 2018 11:07 am

        Hi Dan, I label for soy because soy is a top allergen. I label for top allergens (aside from seafood, since it is obvious!), gluten, vegan, vegetarian, and paleo with each recipe. But, I put together this factual post on soy, which I think you will find interesting and helpful -> https://www.godairyfree.org/news/is-soy-healthy

        Reply
    9. Pingback: Top Rice Pudding Recipe With Cooked Rice And Reviews - Trending Yum - Trending Recipes and Food 2018 2019

    10. Agness of Run Agness Run on February 6, 2018 3:59 am

      I have never tried rice pudding but your recipe seems delightful, Alisa! Such a perfect dessert which I can’t wait to try!

      Reply
      • Alisa Fleming on February 9, 2018 9:00 am

        You must try it!

        Reply
    11. Elena E Smith on December 23, 2017 8:43 am

      Thank you for yet another amazing recipe. This is absolutely delicious- everyone loves it and no one can even tell it’s dairy free. You are amazing!

      Reply
      • Alisa Fleming on December 24, 2017 7:38 am

        Fabulous! So glad you all enjoyed it Elena!

        Reply
    12. Katy on December 22, 2017 3:14 pm

      HI, do you serve this weekend off the stovetop? Or do you let it cook for a certain length of time? It’s still pretty runny and not thick yet. Thanks!

      Reply
      • Alisa Fleming on December 22, 2017 4:02 pm

        Hi Katy, you might need to cook it a little longer. It’s a creamy version. It will thicken a little as it cools, but you might need to cook it another 5 to 10 minutes if it is still too runny. If you prefer a “chunkier” rice pudding, then you would need to use less liquid. I hope that helps!

        Reply

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