Best 3 Dairy Free Black Rice Pudding Recipes

Step into a realm of culinary bliss with our guide to crafting the perfect dairy-free black rice pudding. This dessert symphony combines the rich, nutty flavor of black rice with a creamy, dairy-free custard, creating a symphony of textures and flavors that will transport your taste buds to a haven of delight. Whether you seek a vegan, gluten-free, or simply a delectable indulgence, this recipe will unveil the secrets to a creamy, decadent pudding that caters to your dietary preferences without sacrificing an ounce of flavor.

Here are our top 3 tried and tested recipes!

DAIRY-FREE BLACK RICE PUDDING

Dairy-Free Black Rice Pudding image

After hearing about how healthy black rice is, I started trying to find ways to get the kids to eat it. Making a rice pudding has worked out great for us and the kids love it. It is important to use short-grain rice - we use glutinous black rice.

Provided by TERIEATON

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

3 cups water
1 ½ cups glutinous black rice
4 cups almond milk, divided
⅔ cup white sugar
½ teaspoon salt
2 eggs
1 teaspoon vanilla extract
½ teaspoon ground cinnamon

Steps:

Bring water and black rice to a boil in a large saucepan. Reduce heat, cover, and simmer until water is absorbed, about 30 minutes.
Measure 3 cups cooked rice into a medium saucepan. Add 3 cups almond milk, sugar, and salt. Cook over medium heat, stirring often, until creamy, about 15 minutes.
Microwave remaining 1 cup almond milk until hot but not boiling, about 45 seconds. Beat eggs into the hot milk.
Pour egg mixture into the saucepan. Add vanilla extract and cinnamon. Cook, stirring constantly, until thickened, about 5 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 63.9 g, Cholesterol 62 mg, Fat 4.4 g, Fiber 1.2 g, Protein 6.2 g, SaturatedFat 0.5 g, Sodium 332.4 mg, Sugar 27.4 g

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

TASHI'S FAVORITE BLACK RICE PUDDING

Tashi's Favorite Black Rice Pudding image

Provided by Jeffrey Alford

Categories Milk/Cream Rice Dessert Quick & Easy Lunar New Year Coconut Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 4 cups; serves 4 to 8

Number Of Ingredients 10

Ingredients

2 cups black sticky rice
3 cups water
2 cups canned or fresh coconut milk
3/4 cup palm sugar, or substitute brown sugar
1/2 teaspoon salt
OPTIONAL TOPPINGS
2 tablespoons dry-roasted sesame seeds (see Editor's Notes, below)
1/2 cup coriander leaves
1/4 cup fried shallots (see Editor's Notes, below)
Ripe mango or other sweet-acid fruit, sliced

Steps:

Place the rice and water in a heavy pot and bring to a boil. Let boil vigorously for several minutes, stirring frequently, then cover, lower the heat to medium, and cook for 10 minutes. Lower the heat to very low and let simmer, still covered, for about 30 minutes.
Just before the rice finishes cooking, place the coconut milk in a saucepan over medium heat and stir in the sugar and salt until completely dissolved. Heat just to a boil, then reduce to the lowest heat until the rice is cooked.
Add the coconut milk to the rice and stir well, then remove from the heat and set aside for 10 minutes, or as long as 2 hours.
Serve warm or at room temperature, in small bowls, with your choice of topping.
Note:
If you like, once the pudding has cooled (or if you have leftover pudding), transfer it to a small baking sheet or a baking pan and use a spatula to smooth the surface. Cover and place it in the refrigerator for several hours, or overnight, to firm up. Cut into strips and serve sprinkled, if you wish, with the sesame seeds, coriander, or fried shallots, or a combination, or topped with the fruit.

Tips:

For a richer pudding, use full-fat coconut milk instead of light coconut milk.
To make the pudding ahead of time, cook it according to the recipe and then let it cool completely. Store the pudding in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, reheat the pudding over low heat until it's warmed through.
If you don't have any black rice, you can use brown rice instead. Just adjust the cooking time according to the package directions.
For a sweeter pudding, add more maple syrup or sugar to taste.
Garnish the pudding with fresh berries, chopped nuts, or a sprinkle of cinnamon before serving.

Conclusion:

This dairy-free black rice pudding is a delicious and healthy dessert that's perfect for any occasion. It's made with simple ingredients and can be easily customized to your liking. Whether you're looking for a light and refreshing dessert or a rich and decadent treat, this pudding is sure to satisfy.