This rice pudding delivers creamy comfort without gluten or dairy. I developed this version using coconut milk for richness and natural sweetness.
Simple ingredients and gentle cooking create a velvety texture. The result is a dessert that’s indulgent yet meets dietary needs perfectly.
Ingredients for Gluten Free Dairy Free Rice Pudding
Simple pantry staples create this velvety, allergy-friendly dessert with ease.
| Ingredient | Amount | Notes |
|---|---|---|
| Arborio Rice 🌾 | 1 cup | Rinsed until water runs clear |
| Full-Fat Coconut Milk 🥥 | 2 cans | 13.5 oz each, well shaken |
| Coconut Sugar 🍚 | ½ cup | Or brown sugar for alternative |
| Vanilla Extract 🌿 | 2 tsp | Pure extract preferred |
| Ground Cinnamon 🌶️ | 1 tsp | Freshly ground for best flavor |
| Ground Cardamom 🌿 | ¼ tsp | Optional for depth |
| Raisins 🍇 | ½ cup | Golden or dark, optional |
| Water 💧 | 2 cups | For initial rice cooking |
| Salt 🧂 | ¼ tsp | Fine sea salt preferred |
| Maple Syrup 🍁 | 2 tbsp | For additional sweetness |
| Almond Extract 🌰 | ¼ tsp | Complements coconut flavor |
| Toasted Coconut Flakes 🥥 | ¼ cup | For garnish, optional |
Arborio rice is essential for the creamy texture—short-grain varieties like sushi rice work too but lack that signature silkiness. Trader Joe’s and Whole Foods carry excellent full-fat coconut milk; avoid light versions as they won’t deliver the richness. For the best results, use coconut sugar (available at natural food stores) which has a lower glycemic index and caramel notes that complement the coconut beautifully.
No coconut milk? Full-fat oat milk works as a substitute though the flavor will be milder. Swap raisins for diced dried apricots or cranberries (about half the amount). Skip the almond extract if unavailable—vanilla alone suffices. For extra creaminess, cashew cream (blended soaked cashews with water) can replace up to half the coconut milk.
Store leftovers in an airtight container in the fridge for up to 5 days. The pudding thickens as it cools—stir in a splash of warm plant milk to loosen before serving. Freezes well for 1 month (thaw overnight in the fridge).
Why You’ll Love This Recipe
- I’ll be real: it thickens up overnight, and the flavors deepen—so I always make extra on purpose.
- One Pot Wonder: I just dump everything in, stir occasionally, and let the Arborio rice soak up that rich coconut milk—no fancy techniques.
- Warm Cinnamon Hug: Honestly, the vanilla and cinnamon swirling through the creamy coconut base taste like dessert in a bowl.
- Feeds the Free-From Crowd: Between us, this is my go-to for potlucks where half the guests are avoiding gluten or dairy.
Step-by-Step Instructions for Creamy Coconut Milk Rice Pudding
Here’s the method. Straightforward, tested, works every time.
Step 1: Rinse and Cook the Arborio Rice
Rinse the 1 cup Arborio Rice under cold water until the liquid runs completely clear. This removes excess starch and prevents a gummy texture in your pudding. I use a fine-mesh strainer for this step to catch any stray grains.
Combine the rinsed rice with the 2 cups Water and 0.25 tsp Salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to low and simmer covered for 15-18 minutes until the water is absorbed and the rice is tender.
Step 2: Add Coconut Milk and Sweeteners
Stir in the 2 cans Full-Fat Coconut Milk, 0.5 cup Coconut Sugar, and 2 tbsp Maple Syrup. Increase heat to medium and cook uncovered, stirring frequently with a wooden spoon to prevent sticking.
As the mixture heats, you’ll notice it beginning to thicken. The coconut milk will separate slightly—this is normal and will reincorporate as it simmers. Maintain a gentle simmer for 15-20 minutes until the mixture reaches a pudding-like consistency.
Step 3: Infuse with Spices and Extracts
Reduce heat to low and stir in the 1 tsp Ground Cinnamon, 0.25 tsp Ground Cardamom, 2 tsp Vanilla Extract, and 0.25 tsp Almond Extract. The spices will bloom in the warm liquid, releasing their aromatic oils.
Add the 0.5 cup Raisins at this stage. They’ll plump up beautifully as they absorb the creamy coconut mixture. Cook for an additional 5-7 minutes, stirring constantly, until the pudding is thick enough to coat the back of a spoon.
Step 4: Finish and Serve
Remove from heat and let the pudding sit undisturbed for 5 minutes. This resting period allows the mixture to set slightly and the flavors to meld completely. The texture should be creamy with a slight thickness—it will continue to thicken as it cools.
Serve warm or chilled, topped with the 0.25 cup Toasted Coconut Flakes. For the creamiest result, I recommend serving it slightly warm rather than fully chilled. The pudding will keep in the refrigerator for up to 5 days, though it may thicken further—simply stir in a splash of coconut milk to loosen if needed.
Pro Tips For Making Gluten Free Dairy Free Rice Pudding
- Pre-Rinse the Rice: Give the Arborio a quick rinse under cold water before cooking—this washes off excess starch so your pudding ends up creamy, not gummy.
- Simmer Low and Slow: Keep the heat at a gentle simmer, not a boil, or the coconut milk will separate and the rice won’t absorb the liquid evenly. I learned this the hard way after a split batch.
- Use Full-Fat Coconut Milk: Skip the light version—it’s too watery and your pudding won’t thicken properly. Full-fat gives that rich, velvety texture you’re after.
- Add Cinnamon Late: Stir in the ground cinnamon during the last 5 minutes of cooking so it stays fragrant and doesn’t turn bitter from overheating.
Pro Cooking Tips for Great gluten free dairy free rice pudding
Rice Selection Matters
Always use Arborio rice for its high starch content, which creates that signature creamy texture. I’ve tested this with sushi rice in a pinch, but it lacks the same silkiness. Rinse until water runs clear to avoid gummy pudding. 💡
Low and Slow Cooking
Maintain a gentle simmer—never a rolling boil—when cooking the rice in coconut milk. Too high heat can cause separation. Stir frequently with a wooden spoon to prevent sticking at the bottom.
Cook uncovered for 15-20 minutes to allow the liquid to reduce properly. The pudding should coat the back of a spoon when done.
Spice Bloom Technique
Add cinnamon and cardamom during the last 5-7 minutes to bloom their flavors. Freshly ground spices release more aroma. I toast my spices lightly before adding for extra depth.
Sweetness Balance
Coconut sugar and maple syrup add complexity. Taste as you go—you can adjust sweetness with an extra 1-2 tbsp maple syrup if needed. The raisins will add natural sweetness too.
Resting is Key
Let the pudding rest off heat for 5 minutes before serving. This allows the rice to absorb remaining liquid and the flavors to meld. The texture will be perfect—creamy but not runny. ✨
Nutrition Facts
Frequently Asked Questions
Can I use a different type of rice?
Arborio is ideal for creaminess, but sushi rice works in a pinch. Avoid long-grain varieties like basmati as they won’t achieve the same velvety texture.
How do I prevent the pudding from being too thick?
Stir frequently and remove from heat when it coats the back of a spoon. If it thickens too much after cooling, stir in a splash of warm coconut milk.
What can I substitute for coconut milk?
Full-fat oat milk works but may be less rich. Cashew cream is another great option for extra creaminess. Avoid light coconut milk.
How long does it keep in the fridge?
Store in an airtight container for up to 5 days. Stir in a little plant milk before serving if it thickens too much.
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