Best Dairy Free Rice Pudding Recipes

DAIRY-FREE COCONUT RICE PUDDING

Steps:

• Combine coconut milk, sugar, and vanilla extract in a medium pot and stir until combined. Add rice and bring to a boil over medium heat, about 5 minutes. Cook, gently stirring, until rice has softened and mixture has a slightly soupy but not too drippy consistency, about 20 minutes.
• Spoon into small serving dishes. Serve warm or place in refrigerator to chill.

IRANIAN SAFFRON RICE PUDDING (SHOLEH ZARD) (DAIRY FREE & GLU

Steps:

• Wash rice. Rinse and drain the rice several times until the water runs clear. Add the rice to a large, heavy-bottomed saucepan.
• Add 8 cups of water to the pot and partially cover with a lid. Bring the rice to a boil over medium heat, occasionally skimming the foam off the top.
• Put saffron into 2 tbs warm water and set aside.
• Once rice is soft and boiling (approximately 30 minutes), add sugar and stir gently to dissolve. Add an additional 2 cups of water and stir to combine. Keep the rice partially covered and continue to cook over a medium-low heat for approximately 20 more minutes. Stiring occasionally.
• Put canola oil, rose water and the ground saffron threads along with their water into the rice and stir thoroughly to combine. Continue to cook, partially-covered, for another 20 minutes over low heat.
• Remove the lid and stir well. The mixture should start to look like a thick pudding-like cream; all the water should be boiled out at this point. Feel free to add more saffron to taste. The more saffron you add the richer the flavor and color of the pudding will be.
• Add the blanched slivered almonds and continue cooking over medium-low heat until a pudding-like texture develops (approximately 30 more minutes).
• Once thickened, remove the pot from the stove and pour the Sholeh Zard into a large, shallow plate and let it cool*. Once the top has dried into a thin, yet hard, layer you can decorate with the cinnamon and pistachios in a pretty pattern.
• Once cool, place the plate, covered into the refrigerator and continue chilling until the pudding has transformed into a jello-like consistency.
• *Optional serving styles: The pudding also tastes great warm (right after it's done cooking).
• Which ever way you choose, we like both you may now serve the tastiest dessert along with a nice cup of tea.
• Enjoy!

DAIRY FREE COCONUT RICE PUDDING

Steps:

• Combine rice, coconut milk, water and sugar in saucepan.
• Bring to a boil, then reduce heat and simmer 20 min, stirring occasionally.
• Take off heat, add cinnamon and vanilla.
• Enjoy warm or chilled.

DAIRY FREE RICE PUDDING

Steps:

• In a basin or a large bowl, mix rice powder into a paste with a little rice milk taken from the 4 cups.
• Heat remaining rice milk to almost boiling point and pour onto the rice paste, stirring well.
• Return the mix to the saucepan and add orange blossom flower water and bring to boil over gentle heat while ***stirring continuously***.
• Once the mixture starts bubbling, reduce the heat and continue stirring continuously for another 5-10 minutes more. The continuous stirring makes sure it doesn't lump.
• Add sugar and keep stirring until it dissolves completely.
• If the mixture becomes too thick dilute with a little milk or water.
• Pour the creamy mixture into small bowls or a one large shallow dish approximately ½ï¿½ deep.
• Decorate the pudding top with pistachios and almonds if desired.
• Enjoy warm as I prefer or may be chilled.

DAIRY FREE RICE PUDDING

Steps:

• Preheat oven to 350.
• Grease your casserole dish.
• Using an oven proof glass measuring cup for the non-dairy creamer (Mocha mix), microwave it for 1 1/2 - 2 minutes. Do not boil.
• Place eggs in a blender that you can slowly add ingredients through the opening in the lid and blend eggs.
• Slowly add sugar 1/4 cup at a time until well mixed.
• Add salt, vanilla and cinnamon.
• Slowly pour hot Mocha Mix into this mixture until well blended and frothy.
• Put rice, raisins and craisins if desired into greased casserole dish and stir to mix.
• Pour the eggs mixture over this rice in the casserole dish
• Place this casserole dish into another oven proof dish that has hot tap water in it. Water should not go up any higher than half way.
• Cook for 1 hour and check with a knife. Depending on the size of your casserole dish and your oven, cooking times will vary. Custard on top should be cooked all the way through and the knife should come out clean. If not, cook for additional 5 minute increments until done.
• Serve warm or cold with additional Mocha Mix.

DAIRY-FREE BLACK RICE PUDDING

Steps:

• Bring water and black rice to a boil in a large saucepan. Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.
• Measure 3 cups cooked rice into a medium saucepan. Add 3 cups almond milk, sugar, and salt. Cook over medium heat, stirring often, until creamy, about 15 minutes.
• Microwave remaining 1 cup almond milk until hot but not boiling, about 45 seconds. Beat eggs into the hot milk.
• Pour egg mixture into the saucepan. Add vanilla extract and cinnamon. Cook, stirring constantly, until thickened, about 5 minutes. Allow to cool slightly before serving.

PERFECT DAIRY FREE RICE PUDDING

Steps:

• Blanch the almonds in a pan of rapidly boiling water, then strain and allow to dry and cool.
• Preheat oven to 350°F.
• Prepare a sheet pan with parchment paper.
• Spread the blanched almonds on the parchment.
• Bake almonds for approximately 10 minutes or until golden and aromatic.
• Set pan aside to cool.
• Add the salt to 1 cup of water in a medium saucepan and bring to a boil.
• Add rice to the saucepan, cover and reduce the heat to low.
• Simmer rice, covered, for 15-20 minutes until water is absorbed and rice is plumped.
• In a food processor fitted with the regular blade, pulse 5 oz (1 1/4 cups) of the toasted almonds into a coarse powder.
• Add 3 cups of warm water to the food processor and blend until the almonds and water are incorporated and"milky"; about 5 minutes.
• Note: this can be done in a blender instead of a food processor, though the almonds will not be quite as fine.
• Strain the almond milk in a fine mesh sieve, cheesecloth lined sieve or through a clean paper coffee filter into a bowl; when most of the liquid has gone through, squeeze or press the almond grits to extract as much of the remaining liquid as possible.
• Pour almond milk into the saucepan with the cooked rice.
• Add vanilla extract or scrape the seeds from the vanilla bean into the rice mixture.
• Add honey and stir the mixture.
• Increase heat to medium to return rice mixture to a simmer and stir every few minutes, uncovered for 10-15 minutes until the mixture is slightly thickened.
• Remove pan from heat and cool before transferring pudding to a bowl.
• Cover bowl and refrigerate 6 hours or overnight to allow flavors to develop and to allow the almond milk base to thicken to a nice consistency.
• Spoon into 6 dessert bowls and serve with a dollop of dairy free whipped topping and or fresh seasonal fruit.

DAIRY-FREE RICE PUDDING

Steps:

• In 3-quart saucepan, heat ingredients to boiling over medium heat, stirring occasionally; reduce heat to low.
• Cook uncovered 20 to 25 minutes, stirring frequently, until rice is tender; remove from heat. Cover; let stand 5 minutes.
• Serve warm or chilled with additional brown sugar and soymilk if desired. Cover; refrigerate any remaining pudding.