The holidays are a period when food and tradition intersect, often resulting in meals that have been passed down through generations. However, for those with food sensitivities or allergies, traditional dishes may require thoughtful modifications. This dairy-free rice pudding recipe is a prime example of how classic holiday favorites can be adjusted to cater to different dietary needs without compromising on taste.
Our family has had to adapt and make changes to many of our favorite holiday dishes (like pecan pie, sweet potato casserole, green bean casserole, and dinner rolls), and this year, I finally got around to modifying my mother-in-law’s rice pudding.
Creating a Dairy-Free Alternative
Rice pudding is a quintessential holiday dish in many families, beloved for its creamy texture and comforting flavor. For those who avoid dairy due to allergies or dietary preferences, finding a suitable substitute that maintains the dish’s traditional creaminess can be a challenge. This recipe utilizes coconut milk and homemade cashew milk as rich, creamy alternatives to dairy. Both milks offer a smooth texture and subtle sweetness that are perfect for a dairy-free version of this classic dessert.
Mastering the Recipe
To ensure this pudding retains the beloved texture and taste of the traditional version, it’s crucial to select the right substitutes. Coconut milk provides a thick, creamy base, while homemade cash for cashew milk offers a rich consistency without the need for thickeners such as gelatin or starches. For those not consuming rice, an alternative like cooked tapioca pearls can be used to create a similar tapioca pudding, ensuring everyone can enjoy this festive treat regardless of dietary restrictions.
Serving and Enjoying Your Meal
This dairy-free rice pudding is not only a healthier alternative to a classic recipe but also a testament to the versatility of holiday cooking. It can be served as a warm comfort during cold winter evenings or as a delightful dessert at holiday gatherings. By preparing this dish, you invite everyone to enjoy a time-honored tradition, regardless of their dietary needs, making the holiday experience inclusive and enjoyable for all.
The holidays are a time rich in tradition and food. Combine the two, and generation upon generation will be eating the same dishes at Christmas for decades (or even centuries).
Dairy-Free Rice Pudding
While not strict paleo (this recipe uses actual white rice), it's the perfect way to enjoy a classic holiday favorite without all the dairy and sugar. Coconut milk, cashew milk, and pure maple syrup combine to make a perfectly creamy dessert.
Ingredients
Pudding
- 3/4 cup Full-Fat Canned Coconut Milk
- 1 1/4 cup Homemade Cashew Milk, instructions included
- 2 large Eggs
- 6 Tbsp Pure Maple Syrup
- 1 Vanilla Bean, or 1 tsp Pure Vanilla Extract
- 1 Cinnamon Stick
Rice
- 1 cups uncooked White Rice, short grain - I use sushi rice
- 2 cups Water
Cashew Milk (makes approx. 2-1/2 cups)
- 1/2 cup Raw Cashews
- 2 cups Filtered Water
Instructions
Cashew Milk
- Soak the cashew in 2 cups of water (not your filtered water for the recipe) for at least 4 hours. Drain the soaking water.
- Place the soaked cashews and filtered water in a high-powered blender (I use the Blendtec with the Wildside Jar). Blend until completely smooth. On the Blendtec, I run the 'Whole Juice' cycle twice, just to be sure.
- There's really no need to strain, but if you are using a standard blender, you may want to pour the milk through a fine mesh strainer, just in case.
- Store in the fridge for 1-2 weeks.
Rice
- Add the uncooked rice and water in a medium saucepan with a tight-fitting lid.
- Turn heat to High and bring to a boil. Once it starts to boil, reduce heat to Low and simmer, covered, for 20 minutes.
- Remove from heat, take off the lid, and fluff the rice with a fork. Allow to cool about an hour before mixing into the pudding.
Rice Pudding
- In a small bowl, whisk the eggs. Set aside.
- In a medium saucepan, combine coconut milk, cashew milk, and maple syrup over medium heat.
- Split the vanilla bean and scrape the seeds. Add the seeds and the bean to the milk mixture.
- Bring to a low simmer, whisking occasionally to prevent burning on the bottom or a film forming on the top. This may take up to 10 minutes.
- When the milk starts simmering, reduce heat to medium-low, remove the vanilla bean and discard.
- Take 1 cup of the milk mixture and very slowly pour it into the eggs in a thin stream, whisking constantly. This is to temper the eggs so you can add them to the milk mixture without scrambling them.
- Now add the egg mixture to the milk mixture in a slow, thin stream, whisking constantly. Continue simmering the pudding mixture over medium-low heat for another 3-4 minutes, whisking occasionally.
- Remove from heat and pour mixture into a 1-quart glass bowl. Add the cinnamon stick, cover with plastic wrap (or a lid) and refrigerate until slightly chilled, about 1-2 hours.
- Once the pudding mixture is chilled, stir in the cooled, cooked rice, just a bit at a time. I prefer to use only about 3/4 of the cooked rice, because as the pudding cools and sets, the rice will absorb the pudding and if you add too much rice, it will be too thick. About 1/2 - 3/4 of the cooked rice is right.
- Leave the cinnamon stick in, just serve around it.
- Serve rice pudding warm with a sprinkle of ground cinnamon on top.
Notes
- If you can't tolerate white rice at all or just don't want to consume it, you could substitute tapioca pearls instead and make this a tapioca pudding. Just replace an equal amount of prepared tapioca pearls for the cooked rice.
Nutrition Information
Yield 5 Serving Size 1 cupAmount Per Serving Calories 152Total Fat 5gSaturated Fat 3gUnsaturated Fat 0gCholesterol 37mgSodium 38mgCarbohydrates 23gSugar 7gProtein 2g
Nutrition is calculated by a third party and may not be 100% accurate
Nikki Rich
Friday 5th of February 2021
I made this today using leftover rice and I just mixed everything together and put it in a 8x8 dish and baked it at 350 degrees for about an hour (maybe a little less) and it came out great. I didn't want to make it on the stovetop but it still worked out great in the oven.
Kendra Benson
Friday 5th of February 2021
That is great to know! Thank you for sharing. I;ll have to try it this way sometime. Much less time consuming!
BrightStar
Thursday 31st of December 2020
I am intrigued and am considering trying. However, I can’t use coconut milk. Will it turn out if I use all cashew milk? I do have flax milk with pea protein on hand as well.
Kendra Benson
Thursday 31st of December 2020
I think it would turn out great with cashew milk! It's definitely creamy like coconut milk. I'd suggest maybe making it yourself so you can make it a little thicker than store-bought. Cashew milk is easy to make and rarely requires straining. Soak a cup of cashew overnight to soften them up, drain the water, then pop in the blender with a cup of filtered water and blend until milky. If it's too thick, add a bit more water until you get a consistency close to heavy cream or coconut cream. If you try it, I'd love to hear how it turns out!
Alex
Monday 21st of January 2019
Excited to try this! I’m confused by the serving size, is it 152/cup? For a total of 5 servings? Thanks!
Manou
Saturday 11th of February 2017
This is delicious! My husband says it's better than the real deal! Maybe next time I would make it a little less sweet, but that's just personal preference. Thanks so much for sharing! AND for the cashew'milk' recipe (my grocery didn't have any)!
Maria
Monday 31st of October 2016
Just made this recipe and it is OUTSTANDING!!!!! It reminds me of my mom's rice pudding from when we were kids. I'm going to try it with quinoa next...will let you know. Thanks so much for sharing.