Almond milk rice pudding with raisins is a thick and creamy make-ahead dessert recipe that you can make within minutes on the stovetop. It's a comforting dish filled with sliced almonds and topped with a warm, cinnamon flavor. Plus, my version is vegan, dairy-free, and gluten-free!
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What I love about this dessert is the blend of textures from the creamy rice, toasted almonds, and chewy raisins, all coming together for a delightful treat.
If you like raisins in your desserts like me, you'll love my gluten-free oatmeal raisin cookies. They're the perfect treat for anyone who loves a cozy dessert with a delicious twist!
📖Why My Recipe Works
- Rinse the Rice- Rinsing the rice before cooking, making the rice pudding creamy without being sticky and mushy.
- Brown Sugar- I like to use brown rice because it adds a deeper, molasses-like flavor than white sugar.
🧾Ingredient Notes
- Rice- Use white, short-grain rice.
- Unsweetened Almond Milk- Almond milk works best because of the rate consistency and the nice flavor that it adds to the pudding, but oat milk and macadamia nut milk are also great options.
- Brown Sugar- You can also use maple syrup for a similar flavor.
- Vanilla Extract- Paste or extract.
- Cinnamon- Adds a warm spice. Nutmeg or cardamom will also work.
- Almonds- Use raw, sliced almonds. You can also use other nuts like walnuts or pecans.
- Raisins- Adds a sweet, chewy texture. You can also use dates or cranberries, or skip it altogether if you're not a fan of raisins.
💭 Variations and Add Ins
A versatile dessert with global variations, from Indian kheer to Spanish arroz con leche. There are so many ways to make rice pudding your own!
- Pistachios and Rose Water- This is a common combination for Middle Easter cuisine and it adds a nutty flavor and floral notes to the pudding.
- Rich Demerara Syrup- Instead of using brown sugar, use demerara syrup for sweetening. It adds a deeper, caramel flavor to the pudding.
- Mango and Coconut Milk- For a tropical version, use coconut milk instead of almond milk and add mangoes instead of raisins.
- Almond and Cardamom- Using cardamom adds even more warm, and spicy flavors.
- Pecan Pie Filling as a Topping- Stir in my famous cooked pecan pie sauce for a southern flair.
⏲️How to Make Almond Milk Rice Pudding
- Use a fine-mesh strainer to rinse the rice. Rinsing the rice until the water runs clear removes excess starch, which helps prevent the pudding from becoming overly sticky.
- When heating the milk over medium heat, stir occasionally until the brown sugar is dissolved.
- Add the rice and reduce the heat to low for a gentle simmer to prevent it from becoming mushy. Stir continuously until the liquid is mostly absorbed and the mixture has thickened.
- Remove the pan from heat before adding vanilla extract and raisins and mix it together.
- Toast the almonds in a separate pan, making sure to shake them frequently to prevent them from burning. They cook quickly so once they're fragrant and golden, remove them from the heat immediately.
Rice Pudding Tips
- Rinse the rice thoroughly before cooking to remove excess starch that can make the rice sticky rather than creamy.
- While cooking the pudding, stir continuously to prevent the rice from sticking to the bottom of the pan.
More Dairy-Free Desserts
Common Recipe Questions
Can I use another plant milk?
Yes, you can use any dairy-free milk of your choice. Oat milk and macadamia nut milk are both great options that complement the flavors of cinnamon and raisins.
Can I use leftover rice to make rice pudding?
Yes, it's possible to use cooked rice. You'll only need 2-3 cups of almond milk, since the rice is already cooked. Then, cook it over medium heat just until the mixture has slightly thickened.
Do you serve rice pudding warm or cold?
Yes, this creamy rice pudding is delicious either way. You can serve it warm for breakfast and chilled for dessert.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Almond Milk Rice Pudding with Raisins
Ingredients
- 1 cup uncooked rice short grain or medium grain
- 5 cups unsweetened almond milk or other non sairy milk
- ⅓ cup brown sugar
- ½ teaspoon kosher salt
- ½ cup slivered almonds
- 1 ½ teaspoons vanilla extract
- ⅔ cup golden raisins
- ½ teaspoon ground cinnamon
Instructions
- Rinse the rice until the water runs clear, about a minute.1 cup uncooked rice
- Add the almond milk, brown sugar, and salt to a sauce pan and heat over medium heat until the sugar dissolves.5 cups unsweetened almond milk, ⅓ cup brown sugar, ½ teaspoon kosher salt
- Add the rice, and stir to combine. Reduce the heat and simmer on low for 20-25 minutes until liquid is mostly absorbed. Stir every 5 to 7 minutes, or more often if necessary, to ensure the rice isn't sticking.
- In a dry pan, add the almonds and dry toast until golden. Shake the pan frequently to prevent burning.½ cup slivered almonds
- Remove the pudding from the heat and stir in the vanilla and raisins. Serve warm or cold with the almonds and cinnamon sprinkled on top.1 ½ teaspoons vanilla extract, ⅔ cup golden raisins, ½ teaspoon ground cinnamon
Teri says
Does this need to come to a boil and should it be covered?