For me, rice pudding is pure comfort. It is what I want to eat if I am sad, sick, or just not too interested in life. Ironically, it is also what I want to eat when I feel great about life – it is sort of a celebration food for me. Perhaps it is because my mom made rice pudding a lot when I was growing up.
I live near Tarpon Springs, a huge Greek community in Florida, where rice pudding is a dime a dozen. However, the Greek rice pudding has so much cinnamon in it and often raisins, of which I am not always a huge fan. Sometimes that is all good but normally I like my rice pudding pretty simple. I want it to be sweet and creamy. I want to taste vanilla. And when I am feeling fancy, I want the specs from real vanilla beans.
This rice pudding recipe fulfills all those desires and also happens to be dairy-free. It is rich and creamy with the slightest hint of coconut.
This recipe uses a whole vanilla bean from Singing Dog Vanilla. I say in the recipe to discard the vanilla bean but really – here is what you should do: remove the vanilla bean pod, clean it off, and leave it to dry. Then add it to some sugar and let sit for a few days. Or you can toast it in the oven for a few minutes, grind it up, and add it to some sugar. And now you have delicious vanilla sugar which is great for baking or pretty much anything. Personally, vanilla is one of my favorite flavor profiles for desserts. If push comes to shove, I will take vanilla over chocolate any day of the week. I know this may be controversial, but hey, that’s how I feel.
Served warm or cold, this rice pudding is comfort in a bowl!
For more gluten-free dessert recipes, go here.
Dairy Free Coconut Vanilla Rice Pudding
Servings: 6
Calories: 284kcal
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Combine the dairy-free milk, coconut cream, maple syrup, cornstarch, and salt in a medium nonstick saucepan. Whisk to dissolve the cornstarch. Add the rice. Cut the vanilla bean in half, scrape out the seeds into the mixture, and add the vanilla bean pods. Bring the mixture to a boil over medium heat, reduce the heat, and cook at a low simmer, stirring frequently, for about 20 minutes or until it reaches the consistency of risotto. Remove from the heat, remove and discard the vanilla bean pods. Let cool for a few minutes, stirring occasionally.
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Can be served warm or chilled. To chill, transfer to a bowl, cover with plastic wrap, placing the wrap directly on the surface of the rice pudding to prevent a skin from forming, and refrigerate for at least one hour.
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Served topped with coconut whipped topping and toasted coconut flakes if desired.
Nutrition Facts
Dairy Free Coconut Vanilla Rice Pudding
Amount Per Serving
Calories 284
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 250mg10%
Potassium 274mg8%
Carbohydrates 49g16%
Fiber 2g8%
Sugar 19g21%
Protein 6g12%
Vitamin A 386IU8%
Vitamin C 7mg8%
Calcium 178mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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