Almond Milk Rice Pudding with Raisins

A white ramekin filled with almond milk rice pudding, garnished with raisins, almond slivers, and a cinnamon stick, placed on a white plate. Other ramekins are visible in the background.

Almond Milk Rice Pudding with Raisins

This delicious vegan rice pudding recipe is made with creamy almond milk, toasted almonds, raisins, and a warm cinnamon topping. It comes together in 25 minutes, making it perfect for an easy breakfast or dessert.

Prep Time 0

Cook Time 25

Total Time 25

Servings:

Calories: 292kcal

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.
Add the almond milk, brown sugar, and salt to a sauce pan and heat over medium heat until the sugar dissolves.
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.
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.

Notes

🌡️Storing Leftovers

Store leftovers in an airtight container in the fridge for 3-5 days. Add a splash of milk to loosen the rice. Reheat it on the stove or in a microwave or serve it chilled.

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