Erin’s Recipe Rundown
Texture: Silky smooth and creamy.
Taste: Rich, sweet vanilla.
Ease: Simple ingredients and an excellent make-ahead recipe.
Top Tips: Serve hot or chilled. Add raisins, finish with a dusting of cinnamon, or try other toppings — it’s all delicious.
Would I make these again? Definitely. Dairy-free or not, this is one of the best rice puddings I’ve had. It has the authentic rice pudding consistency and flavor — perfect for the holidays.
xoxo erin
This post was originally published in December 2023 and updated with new photos and instructions in November 2024.
Homemade rice pudding is a comforting treat any time of year. This dairy-free rice pudding, enriched with egg yolks, delivers an amazingly creamy texture and a perfectly balanced sweetness.
It’s also a great make-ahead dessert: prepare it in advance and serve chilled or warm. I’m always collecting reliable make-ahead recipes for the holidays.
Featured Comment
From Kate: “I followed the step-by-step guide and it came out perfectly. The cashew milk and cream combination made it so creamy and delicious.”
2 more comments
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Dairy-Free Rice Pudding
- The right consistency
- Make-Ahead/Storage/Freezing Instructions
- Mix-ins & Toppings
- Adding Spices
- Liquid Balance
- Preventing Curdling
- Recipe Tips
- More Dairy-Free Holiday Recipes
- Dairy-Free Rice Pudding (with Egg Yolks!) Recipe
Ingredients You’ll Need
Below are notes on key ingredients used to make this dairy-free rice pudding. The full recipe card further down includes exact measurements.
- Cashew milk: Choose a simple, unsweetened cashew milk made from just cashews and water for the cleanest flavor and best texture.
- Basmati rice: I recommend white basmati. Different rices release different amounts of starch; basmati gives the ideal balance of creaminess and grain texture for this pudding.
- Dairy-free heavy cream: Use a flavorful dairy-free heavy cream or full-fat coconut milk to finish the pudding and add richness.
How to Make Dairy-Free Rice Pudding
Here’s an overview of the process. Refer to the recipe card below for detailed measurements and timing.
- Start the base: In a large saucepan, combine cashew milk and water and bring to a boil over medium heat, watching carefully so it doesn’t boil over.
- Cook the rice: Stir in the rice once the liquid boils, then reduce to a gentle simmer. Cook on medium-low for about 30 minutes, stirring every 5 minutes so the rice doesn’t stick. The rice should become tender while the mixture remains saucy. If it thickens too much during cooking, add a splash of water.
- Temper the eggs: Whisk together one-third of the dairy-free heavy cream with sugar, egg yolks, and salt in a measuring cup. Warm the remaining cream and slowly whisk it into the egg mixture to gently raise its temperature.
- Combine safely: Whisking constantly, ladle a small amount of the hot rice mixture into the egg mixture to temper the yolks. Then, with the pot on low heat, pour the warmed egg mixture back into the saucepan while whisking. Bring to a gentle simmer and cook 2–3 minutes more, keeping the temperature low so the eggs don’t scramble.
The right consistency
Note: After cooking, the pudding should be thickened and saucy — still more sauce than rice. It will firm up as it cools in the refrigerator. If it’s too thick, stir in a little dairy-free cream or cashew milk. If too thin, simmer a bit longer.
- Finish and serve: Stir in raisins if using, while the pudding is hot. Serve warm after a short rest, or chill in a covered bowl for at least 6 hours (preferably overnight) for a cold dessert. Top with cinnamon before serving if desired.
Make-Ahead/Storage/Freezing Instructions
To make ahead: Prepare up to 4 days in advance. Serve chilled or reheat to serve warm.
To store: Cool completely, then keep in an airtight container in the refrigerator for up to 4 days.
To freeze: Cool, place in an airtight container leaving room for expansion, and freeze up to 2 months. Thaw overnight in the refrigerator and stir well — freezing can slightly change the texture.
To reheat: Warm gently on the stove over low heat, stirring frequently, or microwave in short bursts, stirring between intervals. Add a splash of cashew milk or dairy-free cream if the pudding needs extra silkiness.
What mix-ins or toppings can I add to the dairy-free rice pudding?
This pudding pairs well with many additions: raisins or other dried fruit, chopped nuts, or fresh fruit like banana or berries. For warm spice notes, sprinkle cinnamon, nutmeg, or cocoa powder on top.
Can I add spices directly into the rice pudding instead of on top?
Yes. Add spices such as cinnamon, cardamom, ginger, cloves, or nutmeg during cooking. Start with about 1/4 teaspoon and adjust to taste.
How do I know if it has too much or too little liquid?
Right after cooking, aim for more sauce than rice — the pudding will thicken as it cools. If it’s too thick during cooking, add a splash of cashew milk or water so it finishes creamy. If it’s too thin, simmer a bit longer until it reduces.
How do I prevent lumpy or curdled pudding?
Tempering the egg yolks is crucial. Whisk constantly while slowly adding heated liquid to the egg mixture so the yolks warm gradually. When you return the egg mixture to the pot, keep the heat low and avoid boiling after the eggs are added to prevent curdling.
Recipe Tips
- Use high-quality cashew milk. Choose an unsweetened variety made from just cashews and water for the cleanest flavor and best texture.
- Choose a good dairy-free cream. A well-flavored dairy-free heavy cream or full-fat coconut milk will improve richness.
- Pick the right rice. White basmati rice is recommended for its texture and starch content.
- Stop cooking at the right point. When finished on the stove, the pudding should still be slightly saucy; it will firm up in the fridge.
- Make it ahead. The pudding holds well and can be prepared up to 4 days before serving.
More Dairy-Free Holiday Recipes
- Dairy-Free Banana Cream Pie
- Dairy-Free Coconut Cream Pie
- Dairy-Free Caramel
- Dairy-Free Fudge
- Dairy-Free Chocolate Fondue
- Dairy-Free Hot Chocolate
Dairy-Free Rice Pudding (with Egg Yolks!)
It tastes like classic old-fashioned rice pudding — nobody will guess it’s dairy-free.
Comments
Ingredients
- 4 cups (950ml) cashew milk
- 2 cups (480ml) water
- 1/2 cup (105g) white basmati rice
- 2/3 cup (160ml) dairy-free heavy whipping cream
- 1/3 cup (67g) granulated sugar
- 2 large egg yolks
- 1 ½ teaspoons vanilla extract or vanilla bean paste
- ½ teaspoon kosher salt
- 1/2 cup (100g) raisins (optional)
Instructions
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In a large saucepan, combine cashew milk and water. Bring to a boil over medium heat, watching closely so it doesn’t boil over.
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When the liquid boils, stir in the rice and continue stirring until it returns to a simmer. Reduce heat to medium-low and cook, stirring every 5 minutes to prevent sticking. Maintain a gentle simmer rather than a vigorous boil.
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Cook about 30 minutes, or until the rice is tender. If the mixture becomes too thick, add a little water so it stays saucy. Remove from heat briefly.
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In a large measuring cup, whisk together ⅓ cup dairy-free heavy whipping cream with the sugar, egg yolks, and salt.
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Warm the remaining ⅓ cup dairy-free heavy whipping cream until just hot. While whisking, slowly pour the hot cream into the egg mixture to temper it, starting with a few drops and then adding the rest steadily.
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Whisking constantly, ladle a few spoonfuls of the rice mixture into the egg mixture to bring the eggs up to temperature gradually. Use the pudding’s liquid when possible.
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Return the pot to low heat. Slowly pour the tempered egg mixture into the rice while whisking constantly.
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Bring to a gentle simmer and cook 2–3 minutes more. Do not allow the pudding to boil after adding the eggs.
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The pudding should be thickened and saucy when finished; it will set further as it cools. Adjust thickness with more dairy-free cream if needed, or cook longer if too thin.
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If using raisins, stir them into the hot pudding after cooking. For warm serving, let cool a few minutes before serving. For cold, transfer to a glass bowl, cover, and refrigerate up to 4 days.
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Scoop into bowls, top with cinnamon if desired, and enjoy.
Notes
To Make-Ahead: Make up to 4 days ahead. Serve chilled or reheat to serve warm.
To Store: Cool, then refrigerate in an airtight container for up to 4 days.
To Freeze: Cool, place in an airtight container with room for expansion, and freeze up to 2 months. Thaw in the refrigerator overnight and stir well.
To Reheat: Warm gently on the stove over low heat, stirring frequently, or microwave in short intervals, stirring between bursts. Add cashew milk or dairy-free cream to restore creaminess if needed.
Recipe Tips
- Use high-quality cashew milk. A simple unsweetened cashew milk works best for flavor and texture.
- Use a pleasant-tasting dairy-free cream. Choose a brand you like or use full-fat coconut milk.
- Choose the right rice. White basmati is recommended for this dish.
- Finish with the right consistency. Cook until the pudding is still slightly saucy; it will thicken as it cools.