Rice pudding is one of those simple desserts that feels like a warm hug in a bowl. It’s creamy, a little sweet, and easy to make with basic pantry items.

This version is completely dairy free, which matters a lot if you can’t have milk or you just prefer to skip it. Instead of regular milk and cream, I use coconut milk and almond milk to get that same rich, creamy feel.

The coconut milk adds a smooth texture, while the almond milk keeps it light. Together they work really well and you won’t miss the dairy at all.

I also add a bit of vanilla and cinnamon for warmth and flavor. It’s the kind of dessert that tastes good warm right off the stove or cold from the fridge.

Let me show you how to make it. It’s easier than you might think.

Why This Recipe Is a Keeper

Creamy Texture – Coconut milk and almond milk create a rich, smooth pudding without dairy.

Cozy Flavor – Vanilla, cinnamon, and coconut add warm flavor that makes every spoonful comforting.

Naturally Dairy Free – This creamy dessert fits dairy free diets while still tasting indulgent and satisfying.

Simple Ingredients – Rice, plant based milks, sugar, and pantry spices create an impressive dessert with little fuss.

Here’s What You’ll Need

3/4 cup Long Grain White Rice, rinsed
1 can (13.5 oz) Full Fat Coconut Milk
2 1/2 cups Unsweetened Almond Milk, divided
1/3 cup Granulated Sugar
1/4 tsp Salt
1 tsp Vanilla Extract
1/2 tsp Ground Cinnamon, plus more for serving

How to Make It

Step 1

Combine the rice, coconut milk, 2 cups of the almond milk, sugar, and salt in a medium saucepan and bring to a gentle simmer over medium heat.

Step 2

Reduce the heat to low and simmer uncovered for 25 to 30 minutes, stirring often so nothing sticks, until the rice is tender and the mixture is thick and creamy.

Step 3

Stir in the remaining 1/2 cup almond milk, the vanilla, and the cinnamon, and cook for 2 more minutes. The pudding should be loose and spoonable since it thickens as it cools.

Step 4

Remove from the heat and let it rest for 10 minutes.

Step 5

Serve warm with an extra dusting of cinnamon, or chill for a few hours for a cold, extra thick pudding.

Recipe Tips

Whisk the Coconut Milk Smooth

Full fat coconut milk can separate in the can, so whisk it well before adding it to the saucepan. This helps the coconut cream blend evenly with the almond milk.

Use unsweetened almond milk so the sugar level stays balanced. Sweetened almond milk can make the pudding much sweeter than intended.

Keep the Simmer Gentle

Once the mixture starts simmering, lower the heat right away. You want small, steady bubbles rather than a strong boil.

A gentle simmer gives the rice time to soften while the milk slowly thickens. If the bubbles are too active, the milk can reduce too quickly before the rice is tender.

Stir the Bottom Often

Stir every few minutes, making sure your spoon reaches across the bottom and into the corners of the saucepan. The rice releases starch as it cooks, which can settle underneath the liquid.

If the mixture starts getting thick before the rice is tender, lower the heat and stir more often. This keeps the pudding smooth and helps the rice cook evenly.

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