I am sitting on the couch waiting for Downton Abbey to start. It has been so long since Season 2 ended that I almost forget what happened, but I have been looking forward to this for many, many, many months. I feel badly for my family who is going to have to endure me speaking in my terrible British accent for the next 3 months of Mondays. From this point forward, please read this with a British accent and go fetch yourself a cup of tea. 
Over the holiday, I saw an old friend that cannot eat dairy. In our conversation, he mentioned that dessert is the thing that he misses the most. Almost everything baked has some sort of dairy in it. I got to thinking, and had to agree that I use an obscene amount of dairy in my baking. It is really easy to find good vegan baked goods, but it can be hard to satisfy the need for something creamy. I was flipping through Food & Wine a few days later and found that they were highlighting almond milk. This recipe was included, and I love how it is made in a similar way to risotto. The almond milk is added slowly, absorbing the liquid before you add more. The end result is an incredibly creamy rice pudding that is simple but satisfying. I added a vanilla bean to mine, but you could just add a splash of extract if you prefer.
This rice pudding is great after dinner, but I actually like to eat it for breakfast. I think that this would be a great addition to a brunch menu. Top with some preserves or fresh berries and you are good to go. I think that I am going to try to make it with quinoa and see what happens; it would be a really healthy and protein filled breakfast that way.
1 1/2 cups rice (sushi rice, jasmine, basmati are really good in pudding)
1/3 cup sugar
1 vanilla bean, seeded and scraped
7 cups Almond Breeze, vanilla or unsweetened
pinch of sea salt
berries
Start by rinsing the rice with water. Add to a medium saucepan.
Add sugar, vanilla bean and pod, salt, and 1 cup of almond milk.
Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes.
Gradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb before adding more.
After 25 minutes, the rice pudding will be thick and creamy. Let cool, and stir in the last cup of milk. Remove vanilla bean and spoon into a pretty glass.
Garnish with fresh berries, or a spoonful of preserves.
Ingredients
- 1 1/2 cups rice (sushi rice, jasmine, basmati are really good in pudding)
- 1/3 cup sugar
- 1 vanilla bean, seeded and scraped
- 7 cups Almond Breeze, vanilla or unsweetened
- pinch of sea salt
- berries
Instructions
- Start by rinsing the rice with water. Add rice to a medium saucepan. Add sugar, vanilla bean and pod, salt, and 1 cup of almond milk.
- Cook over low heat, stirring occasionally, until the milk is absorbed, about 5 minutes. Gradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb before adding more.
- After 25 minutes, the rice pudding will be thick and creamy.
- Let cool, and stir in the last cup of milk. Remove vanilla bean and spoon into a pretty glass. Garnish with fresh berries, or a spoonful of preserves.
Disclosure: I am being paid by Blue Diamond Almond Breeze for this post. I am compensated for my time, however all opinions expressed are my own.
I am Bree. I love to cook. Even more than I love to take pictures.
I’ve just made a batch of quinoa porridge, I can’t wait to eat it!
I love this rice pudding, I’m trying it tomorrow
Anna recently posted..Tag: Un anno di letture – 2012
I hope that you love it!
I’ve never had rice pudding before but this sounds awesome! Can you use vanilla extract or do you definitely recommend using the actual vanilla bean?
Shaina recently posted..My Last Meal of 2012 at 50 Ocean
Of course!
Almond breeze also makes an almond/coconut milk which would be great in rice pudding! Thanks for the suggestion. I have been drinking chocolate almond milk once a day. It has more vitamins/minerals than cow’s milk!
I love that milk!
What a fabulous idea! Love this!
Katrina @ Warm Vanilla Sugar recently posted..Arugula Salad with Goat Cheese and Candied Walnuts
Thank you Katrina!!
[...] January 7, 2013 By bakedbree 4 Comments [...]
I love the idea of trying this with quinoa as I’ve been eating a lot of that for breakfast. If you did that, how much quinoa do you think you would use, and how much milk?
I was wondering about the quinoa too!
I think that we need to try it!
I am not sure, I would have to try it.
I have to admit I have not seen Downtown Abbey but I hear such great things about this series I think I need to catch up and watch it. Rice pudding is a favorite of mine and my kids. This is so lovely. I love your addition of Almond Milk.
Jennifer @ Mother Thyme recently posted..Overnight Steel Cut Oats
Yes. You. Do! I love that show!
Love this use of almond milk! Also I like how few ingredients are involved…simple and clean!
Katie @ Blonde Ambition recently posted..Weekend in Photos
I’m also lactose intolerant and have a lot of trouble with dairy so this is so great to see!
I am so glad!
I actually really love making vegan desserts too. They arent as hard as they seem like they would be
But I do understand wanting to have the creaminess for dessert. This looks like a perfect substitute. And I love how you cook it with the vanilla bean pod in there. So much extra flavor in there!
Carla @ Carlas Confections recently posted..Happy New Year + Vancouver Move
I do too! I bought some cashews to play around with soon. I love vegan cheesecake.
I actually made this tonight and it was wonderful!
OK, some confessions. I used vanilla extract not a vanilla bean. I used soy and rice milk instead of Almond Breeze. I used maple syrup instead of sugar. I added raisins. And I lost track of how many cups of “vegan milk” I added. But I did wash the rice and put in the pinch of salt!
I did this while making a big pot of soup. Then the garbage disposal malfunctioned and carrot scraps came pouring out from under the sink and made a big disgusting mess! My husband is on his second trip to Home Depot tonight to fix the plumbing.
Thanks Bree because we needed our big pot of Vegan Rice Pudding to get us through the night! Here is my blog about the big mess.
http://allsquaredup.blogspot.com/2013/01/when-kitchens-barf.html
I do appreciate when mainstream food bloggers like yourself put in these easy and healthy vegan recipes. My husband had a stroke and heart attack very young, we’ve been eating a plant based diet now for almost five years. Meat? Ugh! But it is the comfort food we miss. Thanks, it was really yummy!!!!!
Jessica recently posted..When kitchens barf
Oh no! I am so sorry that you had such a bad night! I am glad that you like my vegan recipe. I eat very, very little meat, but could never call myself a vegetarian.
Can you believe I’ve never had rice pudding before?! Yeah that needs to change ASAP!
Chung-Ah | Damn Delicious recently posted..Chobani Giveaway!
Say what? Yes you do!
Hi! This looks delicious! I want to make it today for my nieces who are vegan, as well as for me, not vegan, but I don’t eat dairy. I am just wondering if you start with cooked or uncooked rice. You didn’t specify, but the rice in the first picture looks as though it’s been cooked already. Thanks!
Uncooked. You cook the rice as it is on the stove.
Awesome! Thank you! I will be making this tonight
I hope that you do.
Going to have to try this recipe tonight! Where did you get the jars?
Charlotte recently posted..Still alive…
They are Weck jars. I ordered them online. Small tulips I believe.
This looks good, the pictures are really pretty and that is coming from someone who has never been a fan of things that have a porridge-y consistency. It looks like you used white rice–do you think this would work with brown rice?
Yes, but it will take a lot longer to cook.
This sounds delicious! I loved Almond Breeze the first time I tasted it and have been wondering if I could use it to make tapioca pudding. After seeing your recipe, I’m pretty sure I can. Thanks for sharing!
You can sub almond milk for just about anything I think. There are lots of great recipes on the Almond Breeze website, go check it out!
What if all I had was Minute Rice?
It will not have the same creamy texture, but you can try it.
Do you think Soy milk can be used a replacement? I have a child with a severe dairy and nut allergy so almond milk is not a good option. I’ve been looking for an evaporated milk substitute that is non dairy and tree nut free. Ideas?
Absolutely! I would try using coconut milk. It is rich and creamy and you can sub it out in most recipes.
I’ve been using almond milk in my rice pudding for about a year now, cooking it slowly over the stove as you do! I use maple syrup in my recipe, but the rest is the same and it’s lovely to see someone else enjoying this yummy breakfast/dessert!
Yum! Maple syrup would be delicious. Must try that next time I make it.
Silly question but the rice is pre cooked right?
No, it is uncooked. You are cooking the rice on the stove.
I just made this pudding as a perfect (freezing cold day outside) dessert. I will never go back to conventional rice pudding!! Sooo creamy & delicious. I also have roasted apple compote in oven for topping layer – if I can wait…have taste tested about 3 times already – hee! Thank you for this delicious recipe!!
I am so glad that you liked it so much! Apple compote sounds perfect on top.
Thanks for sharing this recipe. I had no vanilla of any kind, so used almond extract. Tastes delicious!
What is the nutritional information on this?
I do not do nutritional information as I am not a nutritionist. Feel free to plug it into a calculator.
I just made this, it was exactly what I was looking for! I didn’t have any vanilla so I used honey instead – topped with blueberries and drizzled with more honey – so good!
That is great to here Chelsea! Sounds delicious.
I used 5C vanilla almond milk 2C Thai Kitchen coconut milk, amaranth as the grain, and xylitol as the sweetener. Turned out amazing, takes forever with amaranth though!
Glad that you liked it. I have never tried amaranth.
Sounds so wonderful. I would like to try making it with honey. How much honey did you use?
I didn’t make it with honey, but you would do it to taste.
I love rice pudding. This recipe looks amazing and I can’t wait to try it out.
Lisa @ A Little Slice of Life recently posted..Weigh in Wednesday 3/13
Thank you Lisa! I hope that you do.
Can you use brown rice for this recipe??
Yes, but it will take a lot longer to cook.
Oooooh thank you thank you! I was given a family recipe for rice pudding but I avoid dairy.
You are very welcome!
Thank you so much! I made this last night and reviewed it on my blog with 5 readers.
Thank you for sharing it, and we all have to start somewhere!