Old-Fashioned Rice Pudding (Dairy-Free, Sweetened with Stevia)

A creamy, comforting bowl of warmth made with whole grain brown rice, almond milk, and warm spices—this old-fashioned rice pudding is naturally dairy-free, gently sweetened, and slow-simmered to tender perfection. With the cozy aroma of cinnamon and vanilla, it’s a wholesome dessert or breakfast that tastes like home.

Why You’ll Love This Recipe

This isn’t just rice pudding—it’s gentle nourishment in a bowl. Inspired by classic stovetop recipes but updated for modern kitchens, this version uses nutritious short-grain brown rice and creamy almond milk for a lighter, plant-based twist. It’s naturally gluten-free, refined sugar-free, and sweetened with stevia, so you can enjoy its nostalgic flavor without the sugar crash.

Perfect for:

• Cozy winter nights
• Breakfast or dessert
• Dairy-free or vegan diets
• Meal prep (it keeps beautifully)

Ingredients

• 1 cup short-grain brown rice (such as brown sushi rice or Calrose)
• 3 cups original unsweetened almond milk (like Almond Breeze)
• 2 tbsp stevia blend (or equivalent liquid stevia; adjust to taste)
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon (plus extra for serving)
• ⅛ tsp fine sea salt

Optional Add-Ins:

• ¼ tsp ground nutmeg or cardamom
• ½ cup raisins or chopped dates (add halfway through cooking)
• 1 tbsp chia seeds or flaxseed meal (for thickness and fiber)
• A splash more almond milk when serving

Step-by-Step Instructions

1. Combine Ingredients

In a medium saucepan, add:

• Brown rice
• Almond milk
• Cinnamon
• Salt
• Stevia

Stir gently to combine.

2. Bring to a Boil

• Place over medium-high heat.
• Bring to a gentle boil, stirring occasionally to prevent sticking.

3. Simmer Until Creamy & Tender

• Reduce heat to low and simmer uncovered for 60–75 minutes, stirring every 10–15 minutes.
• The pudding is ready when:
  • Rice is soft and fully cooked
  • Liquid is mostly absorbed (pudding will thicken more as it cools)
  • Texture is creamy with a slight chew

4. Finish & Serve

• Remove from heat. Stir in vanilla extract.
• Taste and adjust:
  • More sweetness? Add a touch more stevia.
  • More spice? A pinch of nutmeg or extra cinnamon.

Serve:

• Warm: Spoon into bowls and dust with cinnamon.
• Chilled: Transfer to containers and refrigerate for at least 2 hours.

You Must Know

• Use short-grain brown rice —it’s stickier and creamier than long-grain.
• Low and slow wins —don’t rush it. Slow cooking develops texture and flavor.
• Stir regularly —almond milk can separate or stick if neglected.
• It thickens as it cools —serve slightly looser than your ideal final texture.
• Reheats beautifully —add a splash of milk when warming.

Storage Tips

• Store in an airtight container in the fridge for up to 5 days.
• Reheat gently on the stove or in the microwave, stirring often and adding a splash of almond milk.
• Not recommended for freezing —texture becomes grainy upon thawing.

Ingredient Substitutions

Serving Suggestions

• Top with fresh berries, banana slices, or toasted coconut.
• Sprinkle with crushed pecans or walnuts for crunch.
• Drizzle with a little date syrup or almond butter.
• Serve warm with a glass of cold almond milk.

Cultural Context

Rice pudding has been cherished across cultures—from Scandinavian risengrød to Indian kheer and Caribbean coconut versions. This recipe honors that global tradition while adapting it for today’s health-conscious kitchens. Made without dairy or refined sugar, it proves that comfort food can be both kind to your body and deeply satisfying.

Pro Tips

• Double the batch? Yes! It keeps well and makes excellent leftovers.
• Make ahead: Cook once, eat all week. Portion into jars for grab-and-go breakfasts.
• Want it creamier? Stir in 1 tbsp coconut oil or cashew butter at the end.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use instant rice?
A: Not recommended—it breaks down too quickly and turns mushy.

Q: Why did my pudding turn out watery?
A: Likely undercooked. Simmer longer until most liquid is absorbed.

Q: Is this gluten-free?
A: Yes, if using certified GF rice and checking labels on almond milk.

Q: Can I make it in a slow cooker?
A: Absolutely! Combine all ingredients (except vanilla) and cook on LOW 6–8 hours. Stir in vanilla before serving.

Q: Can I use a rice cooker?
A: Yes! Use a 1:3 rice-to-milk ratio and stir in stevia and spices. Add vanilla after cooking.

Allergy Information

Contains: tree nuts (in almond milk).
Nut-free option: Use oat milk, soy milk, or rice milk.
Gluten-free: Yes (verify all ingredients).
Vegan: Yes (if stevia is plant-based).
Always check labels—especially on sweeteners and plant milks.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings

• Calories: 180
• Fat: 6g
• Saturated Fat: 0.5g
• Carbohydrates: 29g
• Fiber: 3g
• Sugar: 2g (naturally occurring + stevia)
• Protein: 4g
• Sodium: 120mg

This pudding doesn’t shout. It simmers quietly, golden and fragrant, saying everything a good dessert should: “Slow down. Savor. You’re taken care of.” That’s how the best ones begin—not with fuss, but with rice, spice, and someone who says, “Let’s make it together.”