Dairy free rice pudding

Creamy rice pudding that won’t get hard when cooled.

When buying coconut cream to make this recipe choose a type that contains thickener, otherwise coconut and water content might separate when cooled resulting in a diluted, “watery” pudding.

The amount of sweetener and vanilla is of your choice. I have a sweet tooth, so I use 2 tsp of a sweetener that is 4 times sweeter than sugar, and a pinch of Bourbon vanilla powder.

rice pudding without dairy

Makes 1 kg.


  • 200 g short grain rice (this variety reaches a creamier texture when cooked)
  • 2 dl water
  • 1 l coconut milk with low coconut content (around 5%)
  • 80 g coconut cream
  • a pinch of salt
  • sweetener and vanilla to taste.


  1. Pick the rice through to make sure there are no debris or small pieces of wheat in it. Rinse it thoroughly.
  2. Place the rice and water in a pot, and cook until water is fully absorbed (it takes about 3 minutes). Stir continuously while cooking.
  3. Add the coconut milk, cream, salt, sweetener and vanilla and mix them well together with a kitchen spoon.
  4. Turn the heat down on a low setting, and cook the mixture covered until it reaches a denser texture but there is still liquid on top. (It takes about 35 minutes.) Stir it  frequently while cooking.
  5. Turn off the heat and let the mixture rest covered for about an hour to reach it’s final, creamy texture.
  6. Top it with fresh fruits and — if you prefer — blanched, chopped almonds. Sprinkle with cinnamon or cocoa powder.

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