This dairy-free rice pudding is so creamy thanks to cashew milk, dairy-free cream and egg yolks. It tastes like REAL DEAL old-fashioned rice pudding and nobody will be able to tell it’s dairy-free!

For more dairy-free recipes, try this dairy-free creme brulee and dairy-free eggnog.

dairy-free rice pudding in a jar with a spoon resting beside it


 

Homemade rice pudding is a comforting treat any time of year! This dairy-free rice pudding with egg yolks has an amazing creamy texture and is made with simple ingredients.

Dairy-free or not, this is honestly some of the BEST rice pudding I’ve ever had!

You can enjoy it warm, or prepare it in advance and serve chilled. Either way it will disappear quickly!

Why I Love This Recipe

  • Tastes like the real-deal – Unlike dairy-free rice puddings that are vegan, this dairy-free rice pudding contains egg yolks. This helps achieve that “real deal” pudding consistency/flavor.
  • Make-ahead dessert – This pudding can be prepared in advance and served chilled or warm. I’m always looking for more make-ahead recipes for the holidays!
  • Perfectly sweet – This dairy-free rice pudding has just the right amount of sweetness. It also has vanilla and a good pinch of salt for flavor. You can dust it with a little cinnamon just before serving!

Ingredients You’ll Need

dairy-free rice pudding ingredients on a countertop
  • Cashew milk: I recommend using Elmhurst Unsweetened Cashew Milk for this dairy-free rice pudding recipe. It only contains two ingredients, cashews and water, which works well for this recipe. Other cashew milks will work but the added gums and stabilizers may affect the pudding consistency as it cooks.
  • Basmati rice: This is my preferred rice for this recipe! Different types of rice have varying levels of starch, so be sure to use the right kind for this recipe. Basmati rice is a long-grain rice, starchy white rice that has the best consistency and flavor for the dairy-free rice pudding.
  • Dairy-free heavy cream: I like to use the brands Country Crock or Silk Dairy-Free Heavy Whipping Cream to finish the dairy-free rice pudding. You can also use full-fat coconut milk.

How to Make Dairy-Free Rice Pudding

Milk simmer in a pot, and rice cooking in a pot

Cook Rice: In a large saucepan over the stove top, add the cashew milk and water. Bring to the milk mixture to a boil over medium heat, watching closely so the mixture doesn’t boil over. 

When milk boils, stir in the uncooked rice and keep stirring until mixture returns to a simmer over low heat. Reduce the heat to medium-low and cook, stirring every 5 minutes to scrape the rice off the bottom of the pan. Try not to let the mixture boil vigorously, you want a gentle simmer. Scraping the bottom of the pan often is important so the rice doesn’t stick. 

Cook for 30 minutes or until the rice is tender. If the pudding starts to look too thick, add a little more water. It should thicken slightly, but still loosen with each stir. Remove from the heat for a bit. 

Make Egg Mixture: Meanwhile, in a large measuring cup whisk together ⅓ cup of the dairy-free heavy whipping cream along with the sugar, egg yolks, and pinch of salt. 

Heat the remaining ⅓ cup dairy-free heavy whipping cream in the microwave for 30 seconds until just barely hot. While whisking constantly, slowly pour the hot cream into the egg mixture. Start with a few drops at a time and then slowly add the rest while whisking constantly. 

Egg mixture and rice mixed into the egg mixture for dairy-free rice pudding

Temper Egg Mixture: While whisking constantly, ladle a spoonful of the rice mixture, a few dollops at a time, into the egg mixture. You want to bring the temperature of the eggs up slowly so they don’t scramble. Repeat with another ladle full of the pudding, trying to use the liquid from the pudding if possible. 

Turn the heat back onto low for the rice pudding. Slowly pour the egg mixture into the pot of rice pudding, while whisking constantly. 

Bring the creamy rice pudding to a gentle simmer and cook for 2-3 more minutes. Don’t let the pudding boil once the eggs have been added. You also might like this pumpkin rice pudding.

The right consistency

Note: After cooking, the rice pudding should be noticeably thickened and saucy, but still more sauce than rice. It will set in the fridge as it cools. If the pudding is too thick, add a little more dairy-free cream. If it’s too thin, cook for a little longer. 

If using raisins, add them to the hot pudding after it’s finished cooking.

Chill Pudding: Let cool for a few minutes if serving warm. If serving cold, transfer to a glass bowl and cover. Refrigerate for at least 6 hours and preferably overnight. 

Scoop into bowls and top with ground cinnamon before serving. Enjoy! 

Storage Instructions

Store dairy-free rice pudding in an airtight container in the refrigerator for up to five days.

dairy-free rice pudding in a glass far, with a spoon dipping into the jar

Recipe Tips

  • Use high-quality cashew milk. I recommend using Elmhurst Unsweetened Cashew Milk. It only contains two ingredients, cashews and water, which works well for this recipe. Other cashew milks will work but the added gums and stabilizers may affect the pudding consistency as it cooks. 
  • Use a good-tasting dairy-free cream. I like to use the brands Country Crock or Silk Dairy-Free Heavy Whipping Cream to finish the pudding. You can also use full-fat coconut milk.
  • Use the right type of rice. I recommend white Basmati rice for this recipe!
  • Cook to the right consistency. After cooking, the pudding should still be more liquid than rice. It will thicken more in the refrigerator.
  • Make it ahead! This pudding is delicious served warm or chilled. It can be made up to 4 days in advance.
an overhead view of dairy-free rice pudding
dairy-free rice pudding in a jar with a spoon resting beside it
5 from 5 votes

Dairy-Free Rice Pudding (with Egg Yolks!)

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
This dairy-free rice pudding is so creamy thanks to cashew milk, dairy-free cream and egg yolks. It tastes like REAL DEAL old-fashioned rice pudding and nobody will be able to tell it's dairy-free!

Ingredients

  • 4 cups (946ml) cashew milk (see note)
  • 2 cups (236ml) water
  • 1/2 cup (105g) white basmati rice
  • 2/3 cup (160ml) dairy-free heavy whipping cream (see note)
  • 1/3 cup (67g) granulated sugar
  • 2 large egg yolks
  • 1 ½ teaspoons vanilla extract or vanilla bean paste
  • ½ teaspoon salt
  • 1/2 cup raisins optional

Instructions 

  • In a large saucepan, add the cashew milk and water. Bring to a boil over medium heat, watching closely so the mixture doesn’t boil over.
  • When milk boils, stir in the rice and keep stirring until mixture returns to a simmer. Reduce the heat to medium-low and cook, stirring every 5 minutes to scrape the rice off the bottom of the pan. Try not to let the mixture boil vigorously, you want a gentle simmer. Scraping the bottom of the pan often is important so the rice doesn’t stick.
  • Cook for 30 minutes or until the rice is tender. If the pudding starts to look too thick, add a little more water. It should thicken slightly, but still loosen with each stir. Remove from the heat for a bit.
  • Meanwhile, in a large measuring cup whisk together ⅓ cup of the dairy-free heavy whipping cream along with the sugar, egg yolks and salt.
  • Heat the remaining ⅓ cup dairy-free heavy whipping cream in the microwave for 30 seconds until just barely hot. While whisking constantly, slowly pour the hot cream into the egg mixture. Start with a few drops at a time and then slowly add the rest while whisking constantly.
  • While whisking constantly, ladle a spoonful of the rice mixture, a few dollops at a time, into the egg mixture. You want to bring the temperature of the eggs up slowly so they don’t scramble. Repeat with another ladle-full of the pudding, trying to use the liquid from the pudding if possible.
  • Turn the heat back onto low for the rice pudding. Slowly pour the egg mixture into the pot of rice pudding, while whisking constantly.
  • Bring the pudding to a gentle simmer and cook for 2-3 more minutes. Don’t let the pudding boil once the eggs have been added.
  • Note: The rice pudding should be noticeably thickened and saucy, but still more sauce than rice. It will set in the fridge as it cools. If the pudding is too thick, add a little more dairy-free cream. If it’s too thin, cook for a little longer.
  • If using raisins, add them to the hot pudding after it’s finished cooking. Let cool for a few minutes if serving warm. If serving cold, transfer to a glass bowl and cover. Refrigerate until ready to serve and up to 4 days.
  • Scoop into bowls and top with cinnamon before serving. Enjoy!

Notes

RECIPE TIPS
    • Use high-quality cashew milk. I recommend using Elmhurst Unsweetened Cashew Milk. It only contains two ingredients, cashews and water, which works well for this recipe. Other cashew milks will work but the added gums and stabilizers may affect the pudding consistency as it cooks. 
    • Use a good-tasting dairy-free cream. I like to use the brands Country Crock or Silk Dairy-Free Heavy Whipping Cream to finish the pudding. You can also use full-fat coconut milk.
    • Use the right type of rice. I recommend white Basmati rice for this recipe!
    • Cook to the right consistency. After cooking, the pudding should still be more liquid than rice. It will thicken more in the refrigerator.
    • Make it ahead! This pudding is delicious served warm or chilled. It can be made up to 4 days in advance.

Nutrition

Calories: 198kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 71mg | Sodium: 239mg | Potassium: 113mg | Fiber: 1g | Sugar: 9g | Vitamin A: 356IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.5mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    I followed the step-by-step guide and it came out perfectly. The cashew milk and cream combination made it so creamy and delicious.

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