I love anything pudding related and this rice pudding recipe is light and fluffy and has the perfect amount of natural sweetness. The rice pudding you buy pre-made is loaded with sugar, weird stabilizers that upset our digestive health and DAIRY. Now this recipe can be swapped out for organic milk instead of oat milk, but use your best judgement here.
Dairy Free Rice Pudding
- 1 1/2 cups unsweetened oat milk (any other milk substitute works here
- 2 cups organic brown rice
- 2 tsp vanilla
- 1/2 tsp cinnamon
- pinch of sea salt
Cook the rice according to packaged directions. Transfer to a bowl and set aside.
To a saucepan, add milk and sweetened condensed milk and stir combined.
Add rice to milk mixture and stir. Add cinnamon and heat to a boil. Reduce to a simmer for 15-20 minutes.
Remove from the heat and stir in vanilla.
Transfer to bowls and garnish with cinnamon on top.
Can be stored in glass airtight container in refrigerator for up to 2 weeks.
To serve after being refrigerated, add to a saucepan over low heat with a splash of oat milk. Stir consistently until heated through.