Dairy Free Coconut Rice Pudding Recipes

DAIRY-FREE COCONUT RICE PUDDING

Dairy-Free Coconut Rice Pudding image

If you love the smell and taste of coconut than you'll love this dairy-free coconut rice pudding! And if dairy products upset your stomach, this is a lovely healthy alternative to using milk or cream. Sprinkle with cinnamon, add fruit or nuts, or serve plain.

Provided by Bananatini

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Time 30m

Yield 6

Number Of Ingredients 4

Ingredients

4 cups canned coconut milk, shaken
¼ cup cane sugar
1 teaspoon vanilla extract
1 cup long grain white rice

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.

Nutrition Facts : Calories 443.7 calories, Carbohydrate 37.3 g, Fat 32.3 g, Fiber 2.1 g, Protein 5.2 g, SaturatedFat 28.6 g, Sodium 21.2 mg, Sugar 8.5 g

DAIRY FREE COCONUT RICE PUDDING

Dairy Free Coconut Rice Pudding image

My kids love this dairy free creamy rice pudding. It will thicken as it cools and may need to be thinned a little with water or more coconut milk. Sometimes we add dried cranberries or cherries at the beginning, they plump as they cook.

Provided by chicklet

Categories Dessert

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup basmati rice, rinsed
2 cups light coconut milk
2 cups water
1/2 cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract

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.

PERFECT DAIRY FREE RICE PUDDING

Perfect Dairy Free Rice Pudding image

My dad loves rice pudding, but has heart disease and couldn't have much of his old favorite until we crafted this heart healthy, cholesterol free version by substituting almond milk for the dairy and eggs in the traditional recipe. While we've come to love the slightly sweet and nutty flavor that arborio rice imparts on this dish, we have had lovely results with jasmine rice and basmati rice as well. Born out of a dietary need, this rice pudding is as comforting and creamy as more traditional versions... but don't take my word for it --- try it yourself! Prep time reflects the time it takes to prepare the dish before it needs to be refrigerated. Cook time reflects the time this dish should be allowed to rest in the refrigerator before serving.

Provided by rsarahl

Categories Dessert

Time 6h45m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

6 ounces slivered almonds
1/2 cup rice, uncooked
1/3 cup honey (grade A, amber) or 1/3 cup pure maple syrup (grade A, amber)
1/4 teaspoon salt
2 teaspoons pure vanilla extract or 1 vanilla bean

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.

Nutrition Facts : Calories 282.7, Fat 14.1, SaturatedFat 1.1, Sodium 98.2, Carbohydrate 34.7, Fiber 3.7, Sugar 16.7, Protein 7.2

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