Rice Pudding Recipe

Rice pudding: A quick easy naturally gluten free dessert recipe.

Rice pudding is one of those classic comfort foods that you can’t live without, and can eat anytime. Children of all ages love it.

This rice pudding recipe can be either a vegan dessert or lacto-vegetarian dessert. It's minimally sweetened, with no added fat, but it does have protein, and carbs for energy.

Nut Allergy Version of the Rice Pudding Recipe: We've used almond milk for vegan rice pudding, but you could also use rice milk or dairy milk. Add 1/4 cup powdered tapioca instead of almonds.

Rice pudding is ideal to take along to a pot luck, work, or school, serve to guests, for a family dessert, breakfast or snack. Rice pudding is a great way to use up left-over rice, and multiplies beautifully.

4 servings: Remove cardamom pods & vanilla bean before serving. Serve warm or chilled. Store covered in the refrigerator.

Nutrition Data Per Serving: Calories: 269, Fat, 7 g, Sodium 85 mg, Carbohydrate 48 g, Dietary Fiber 2 g, Sugars 25 g, Protein 5 g, Vitamin A 10% DV, Calcium 4%DV, Iron 9% DV, low cholesterol, good source of Riboflavin & Manganese, Glycemic Load 26

Printable Recipe: Click the print button in your browser to print the recipe

Ingredients

• 1 ½ cup cooked rice (any kind, brown or white)
• 4 cups dairy or almond milk
• 1/4 cup blanched almonds (approximately 20 almonds)
• 1/4 cup raisins
• 1/4 cup currants
• 2 – 4 Tbsp unbleached organic cane sugar or maple syrup. Substitute stevia if desired.

• 6 whole green cardamom pods
• 2 inch piece cinnamon stick
• 1 tsp vanilla extract OR 1 whole vanilla bean

Directions:

• 1. Blanche almonds: Add to boiling water. Turn off heat and let sit for 1 minute. Drain and add cold water until almonds are cool. Slip off the skins
• 2. Blend blanched almonds with 1/2 cup of the milk until smooth

• 3. Combine all ingredients in a 6 quart saucepan
• 4. Bring rice pudding ingredients to a boil, then reduce heat to simmer.
• 5. Mash any lumps out of the rice with a spatula or wooden spoon
• 6. Cover and cook rice pudding for 20 minutes, stirring occasionally, until the rice pudding has thickened to desired consistency
• 7. Rice pudding will thicken more as it cools, so don’t overcook it

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