Let’s talk about one of the most comforting, warm, and absolutely underrated desserts: rice pudding. Now, before you roll your eyes and say, “Isn’t rice pudding just mushy rice with sugar?”—hold up. This is not your grandma’s bland bowl of goop. I’m talking about creamy almond milk rice pudding with a kick of cinnamon that feels like a hug in a bowl. Whether you’re dairy-free, lactose-intolerant, or just trying to mix things up, this version will convince you that rice pudding deserves a spot in your dessert rotation.
Why Almond Milk Rice Pudding Deserves a Spot in Your Life
Rice pudding is basically the sweatpants of the dessert world: cozy, forgiving, and always there when you need comfort. But here’s where almond milk comes in clutch. It makes the pudding lighter, slightly nutty, and dairy-free without losing the creaminess you want. And cinnamon? That’s the warm spice that takes it from “meh” to “oh wow, give me another bowl.”
Also, IMO, almond milk rice pudding doubles as breakfast. Yes, dessert for breakfast. Who’s going to stop you?
Ingredients You’ll Need
This isn’t a complicated dish. Honestly, you might already have most of the ingredients sitting in your kitchen. Here’s what you’ll need:
- 1 cup uncooked white rice (short-grain works best for creaminess)
- 4 cups almond milk (unsweetened or vanilla, your choice)
- ½ cup sugar (adjust to your sweetness level)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (plus more for sprinkling)
- Pinch of salt
- Optional toppings: raisins, slivered almonds, shredded coconut, or a drizzle of honey
Pretty simple lineup, right? But don’t let the short list fool you—the flavor payoff is big.
Step-by-Step: How to Make It
So, how do you turn these basic ingredients into a bowl of creamy happiness? Easy.
Step 1: Cook the Rice
In a medium saucepan, combine the rice with 2 cups of almond milk and a pinch of salt. Bring it to a gentle boil, then reduce the heat and let it simmer. Stir occasionally so the rice doesn’t stick or clump up.
Step 2: Add the Flavor
Once the rice has soaked up most of the liquid (about 15–20 minutes in), stir in the remaining almond milk, sugar, vanilla, and cinnamon. Keep the heat low and stir regularly. This is where the magic happens—the rice gets creamy, the cinnamon infuses, and suddenly your kitchen smells like a cozy bakery.
Step 3: Simmer Until Creamy
Let the pudding simmer for another 20–25 minutes, stirring often. You’re aiming for a thick but spoonable consistency. Too thick? Add a splash more almond milk. Too runny? Let it cook a few minutes longer.
Step 4: Serve It Up
Spoon it into bowls, sprinkle more cinnamon on top, and add any toppings you like. Personally, I go for raisins and almonds because they add texture. But if you want to keep it simple, just that cinnamon dusting is perfect.
Common Mistakes People Make (So You Don’t)
Let’s be real: rice pudding seems simple, but people still mess it up. Here’s how not to ruin it:
- Using the wrong rice: Long-grain rice stays too firm. Short-grain (like Arborio or sushi rice) gives you the creamy consistency.
- Not stirring enough: Rice loves to stick to the bottom of the pot and burn. Keep it moving.
- Too much sugar upfront: Add sugar gradually. Almond milk is naturally a bit sweet, so taste as you go.
- Overcooking: If you let it go too long, you’ll end up with paste. Aim for creamy, not cement.
Alternatives and Substitutions
Don’t have almond milk? Don’t panic. This recipe is forgiving:
- Swap almond milk for oat, soy, or coconut milk. Each brings a slightly different flavor.
- Instead of white rice, try brown rice (just note it’ll take longer to cook).
- Watching your sugar intake? Use maple syrup, honey, or even a sugar substitute.
- Not into cinnamon? Try nutmeg, cardamom, or even a little pumpkin spice for a seasonal twist.
The beauty of rice pudding is that it’s a canvas. Play around and make it your own.
Why This Recipe Works for Everyone
Here’s the thing: this almond milk rice pudding is allergy-friendly, inexpensive, and super adaptable. It’s gluten-free, dairy-free, and doesn’t require any fancy ingredients. You can dress it up for a dinner party (fancy glasses, a sprinkle of nutmeg, maybe some candied nuts) or keep it humble for a Tuesday-night snack.
And let’s not forget—it’s also nostalgic. Even if you didn’t grow up eating rice pudding, something about the creamy texture and warm spice just screams comfort.
FAQs About Almond Milk Rice Pudding
Can I make this ahead of time?
Yes! Store it in the fridge for up to 3 days. Reheat gently with a splash of almond milk to loosen it up.
Can I eat it cold?
Absolutely. Some people even prefer it that way. IMO, it’s equally good warm or chilled.
Can I use flavored almond milk?
Yep. Vanilla almond milk is a shortcut to extra flavor. Just reduce the sugar slightly so it’s not overly sweet.
What if I want it extra creamy?
Use half almond milk and half canned coconut milk. That combo is lush.
Final Thoughts
So, there you have it: almond milk rice pudding with cinnamon that’s cozy, dairy-free, and ridiculously easy to make. It’s one of those recipes that proves simple ingredients can make something seriously delicious. And honestly, don’t be surprised if you find yourself making it on repeat.
Because when a dessert doubles as breakfast, you know you’ve struck gold. 🙂