Almond Breeze Vegan Rice Pudding

blue diamon almond milk rice pudding recipe

Almond Breeze Vegan Rice Pudding – How to make vegan rice pudding. A thick and creamy almond milk rice pudding that both vegans and non-vegans will love. 

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 bad 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. πŸ™‚

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 almond milk 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.

blue diamon almond milk rice pudding recipe1 1/2 cups rice (sushi rice, jasmine, basmati are really good in the pudding)
1/3 cup sugar
1 vanilla bean, seeded and scraped
7 cups Almond Breeze Almond Milk, vanilla or unsweetened
pinch of sea salt
berries

blue diamon almond milk rice pudding recipeStart by rinsing the rice with water. Add to a medium saucepan.

blue diamon almond milk rice pudding recipeAdd sugar, vanilla bean, salt, and 1 cup of almond milk.

blue diamon almond milk rice pudding recipeCook over low heat, stirring occasionally until the milk is absorbed, about 5 minutes.

blue diamon almond milk rice pudding recipeGradually add 5 more cups of almond milk, about 1/2 cup at a time. Let the milk absorb before adding more.

blue diamon almond milk rice pudding recipeAfter 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.

blue diamon almond milk rice pudding recipeGarnish with fresh berries, roasted strawberries, a spoonful of preserves

Tips for making Vegan Rice Pudding //

  • I have also made with a combination of almond and coconut milk. It adds to the creaminess.
  • To get really creamy rice pudding, cook it slowly and wait before adding additional almond milk
  • If you don’t have a vanilla bean, add two teaspoons of vanilla extract
  • I serve these in Weck Tulip Jars. They have a lid for storing. 
  • A spoonful of whipped coconut cream would send this over the top.
Almond Breeze Vegan Rice Pudding

Almond Breeze Vegan Rice Pudding

Yield: serves 6

Almond Breeze Vegan Rice Pudding - You can still make a rich and creamy rice pudding without using milk or cream. Almond milk creates a super creamy pudding that will make vegans and non-vegans happy.

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

  1. 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.
  2. 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.
  3. After 25 minutes, the rice pudding will be thick and creamy.
  4. 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.
Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

Disclosure: I was paid by Blue Diamond Almond Breeze for this post. I am compensated for my time, however, all opinions expressed are my own.

There are affiliate links in this post. If you click on the link and make a purchase, I get a percentage at no cost to you.

you might also like //

125 Comments

  • 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 πŸ™‚

    Reply
      • I was wondering about how many servings does this recipe make? and what is the serving size? It looks delicious by the way:)!!!

        Reply
  • 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?

    Reply
  • 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!

    Reply
  • 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?

    Reply
  • 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.

    Reply
  • Love this use of almond milk! Also I like how few ingredients are involved…simple and clean! πŸ™‚

    Reply
  • I’m also lactose intolerant and have a lot of trouble with dairy so this is so great to see!

    Reply
  • I actually really love making vegan desserts too. They arent as hard as they seem like they would be πŸ™‚ 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!

    Reply
    • I do too! I bought some cashews to play around with soon. I love vegan cheesecake. πŸ™‚

      Reply
  • 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.

    https://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!!!!!

    Reply
    • 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.

      Reply
    • I will be making this tomorrow. I made rice pudding earlier today with brown rice and coconut milk and it was tasty but not very creamy. Just a little comment Jessica. I will be 60 next month and five years ago reversed my heart problems (and arthritis, psoriasis, etc) with a plant based diet. I couldn’t believe the huge difference it made in my health. Good luck to you and your husband.

      Reply
      • I am so happy to hear that your lifestyle changes have made such a difference.

        Reply
  • Can you believe I’ve never had rice pudding before?! Yeah that needs to change ASAP!

    Reply
  • 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!

    Reply
  • 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?

    Reply
  • 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!

    Reply
    • 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!

      Reply
  • 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?

    Reply
    • Absolutely! I would try using coconut milk. It is rich and creamy and you can sub it out in most recipes.

      Reply
      • You should also look into whether your child is actually allergic to almonds. They aren’t actually in the nut family – I learned this because my ex was severely allergic to all nuts. Apparently almonds are actually in the family of pits. It made our lives a lot easier for me to be able to keep almonds around.

        Reply
  • 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!

    Reply
  • 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!!

    Reply
    • I am so glad that you liked it so much! Apple compote sounds perfect on top.

      Reply
  • Thanks for sharing this recipe. I had no vanilla of any kind, so used almond extract. Tastes delicious!

    Reply
    • I do not do nutritional information as I am not a nutritionist. Feel free to plug it into a calculator.

      Reply
  • 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!

    Reply
  • 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!

    Reply
  • Sounds so wonderful. I would like to try making it with honey. How much honey did you use?

    Reply
  • I love rice pudding. This recipe looks amazing and I can’t wait to try it out.

    Reply
  • Oooooh thank you thank you! I was given a family recipe for rice pudding but I avoid dairy.

    Reply
  • Thank you so much! I made this last night and reviewed it on my blog with 5 readers. πŸ™‚

    Reply
  • This looks delicious! How many servings does this make approximately and what is the serving size? 1/2 cup?

    Reply
  • This looks great! I am going to try this with my Blue Diamond Coconut Almond milk. Do you think brown rice could be subbed in this recipe?

    Reply
  • Oops – just saw the same question a few posts up. Thank you!!

    Reply
  • So are you putting uncooked rice in the pot with the vanilla and salt and other ingredients?? I’m new to this cooking thing! πŸ™‚

    Reply
  • Hi Bree!
    So I read your blog for quite some time and really wanted to cook some of your stuff. So far I always had some problems with the units you use in Northern America. Over here in Europe we have our gramms, litres, kilogramms etc. Perhaps its because I’m male and want to have precise information, but I always had some resentments against “cups” as a unit. Don’t know why but I can’t change it. Which is a pitty, because I really like some of your cookie recipes πŸ™‚

    But tomorrow I am going to try this recipe. First of all I need to find something similar to the almond milk, which is my first challenge. But as I am on holiday I have time and so I am eager to cook something of your stuff.

    Greetings from far away Austria (by the way a very “foody” country).
    Klaus

    Reply
  • I tried my first recipe of your blog today and it was a great one. My kids just loved it – though they wanted some Nutella creme on it. Tasted good, too. I prefer the berry stuff, though.

    Reply
  • Great recipe idea. Do you remove it from the heat after the first 5 minutes?
    Thank you!

    Reply
  • I love this recipe. I’ve been making it with vanilla extract and ground cinnamon instead, because I don’t keep vanilla beans and cinnamon sticks in the house, and it’s great like that. The only change I make is grating in a *little* lemon zest near the end. It gives it a nice fresh flavor. Also when making for my girlfriend she prefers more sugar, but my family and I like it less sweet like you wrote. For some reason when I cook this it takes over an hour. What am I doing wrong? Do you ever cover it? I’m using low heat and not covering, stirring every few minutes. Worth the wait anyway, but would love to get the cook time down.

    Reply
    • I would say covering it, or almost cover it. You can also make it in a slow cooker. It taste more time, but is 100% hands off.

      Reply
  • Should I store this in the fridge overnight? I’m afraid the rice will get hard if I put it in the fridge

    Reply
  • Just found this recipe and you through pinterest and am happy about both.

    I made this with almond milk eggnog – so delicious!

    Reply
    • Good idea! Sounds delicious and a great way to use up extra holiday eggnog.

      Reply
  • This sounds amazing! I really want to try to make this in a slowcooker. Any suggestions for the method?

    Reply
  • I am wondering what you meant by low heat. I put it between 3 and 4 out of 9 and I am going on the 15 minutes now and the milk has yet to be absorbed. I started off with the 1 cup of almond milk. since you said to wait for it to be absorbed I still haven’t added the rest of the milk, but according to the instructions it says a cook time of 25 min. Plus , the ingredients says 7 cups of almond milk, but according to you instruction I would have only used a total of 4 cups.

    Reply
    • It will vary, but it should be absorbed a little. And I just went and checked and the instructions call for 7 cups.

      Reply
  • Hi, this recipe looks fabulous. I would really like to use up some pre-cooked jasmine rice but I’m wondering how to do so effectively for the rice pudding. Any suggestions?

    Reply
    • The pudding thickens with the starch from the rice as its cooking. I would try a baked rice pudding instead.

      Reply
  • Do you think you could add Vanilla extract instead? If so about how much?
    Also, I was thinking of using Lactaid Milk. Thoughts.

    Reply
    • Use vanilla, and give it a try with lactaid, but I prefer almond milk.

      Reply
  • I just made this and it came out delicious!
    I added an extra cup of milk to make it creamier

    Reply
  • Hello Bree,
    I am new to Vegan and learning to cook! I have vanilla beans! I scored the length of the bean to scrape the inside, but it is moist and a bit oozing. Am I scraping this away? (I thought I would be scraping dry bean stuff)

    Reply
    • A good vanilla bean should be soft and moist. That sounds right to me.

      Reply
  • So glad to have found this post- making the switch to vegan and don’t want to lose all my yummy faves in the process.
    Can’t wait to try this!

    Reply
    • Best of luck! There are so many delicious vegan desserts, some I like better than non-vegan ones.

      Reply
  • I made this today and it turned out wonderful!
    Have you tried to freeze it?

    Reply
    • No, I haven’t. I rarely freeze anything. Sorry I can’t be more helpful.

      Reply
  • I’ve run into the issue of trying to create healthier dishes that I end up hating and I waste so much food. How do you think the recipe would work if I cut it to something like 1/4th of the recipe just to give it a try…?

    Reply
    • As long as you keep the ratios the same, you should be fine. Rice can be tricky if you don’t pay attention to the rice to water ratio.

      Reply
    • I cut this by 1/4! I used 1/4 cup of rice and a little less than 2 cups of almond milk. I also did 2 tbps of sugar πŸ™‚ It was soooo good!

      Reply
  • Can you explain how to make it with precooked rice? I don’t think it will absorb the milk.

    Reply
  • How much vanilla extract should be used? Also, how long will this last after making?

    Reply
  • I have made this recipe numerous times and it is amazing every time. It takes awhile but it’s worth it! Thanks, Bree!

    Reply
    • I am so glad Mary! Rice doesn’t take forever, but it helps male it super creamy.

      Reply
    • It should, but I’m not sure what the cooking time would be. It might take longer.

      Reply
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  • Help please!
    It tastes delicious but it’s too soupy/watery. Is there a trick to making it firmer or thicker or more putting like?
    It’s my fault I know, I rushed through the directions, used cooked rice, & did not take my time

    Reply
    • ALl of the reasons you provided are the reason why it was soupy/watery. It needs a lot of time to soak up the liquid. Sorry!

      Reply
  • Hello Bree
    Made this rice pudding for dessert today. Amazing! We follow plant based meals and I only use 5 star recipes. Delicious, flavorful food is what I serve in our home. What a presentation to put rice pudding in a pretty glass with strawberries and lemon zest. It really elevated the eye appeal to another level. I ran out of almond milk the last cup so I stirred in unsweetened almond creamer at the end. Yummo!! Thanks so much.

    Reply
    • That sounds like a happy accident. Almond creamer has changed my life.

      Reply
  • I made this about an hour ago. I used jasmine rice, and vanilla extract. I also used sweetened vanilla almond milk and I followed the instructions accordingly, however, I did add in about a tsp of cinnamon. I absolutely love it. It’s creamy and nice, not too sweet, but not lacking in flavour, either. Thank you for sharing this beautiful recipe. My 4 kids, my husband and I all enjoyed it; a nice treat.

    Reply

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