Perfect Dairy Free Rice Pudding

Recipe by rsarahl
READY IN: 6hrs 45mins




  • 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.