What do I love most in this world? Oat Milk Rice Pudding is at the top of the list!
If you know me in person, I’m ALWAYS talking about rice pudding & this version makes the cut! Oat milk rice pudding is my new go-to for a dairy-free version that tastes delicious & creamy every time.
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What is rice pudding?
If you've never heard of rice pudding before, you've come to the right place!
Rice pudding is a rich, creamy rice recipe, that is made creamy with a full-fat milk & thickened with eggs. It is only made with a couple of simple ingredients, you most likely have on hand, which makes it the perfect dish to whip up on a whim!
How to make oat milk rice pudding
Rice pudding is fairly easy to make!
- You start by cooking raw rice with water according to the package directions, without adding any oil or salt.
- Once the rice is cooked, it cooks a second time with full fat oat milk & lots of sugar!
- Once the rice-milk mixture has thickened (after about 25 minutes of cooking), you'll temper the eggs by adding in a bit of the rice mixture to them whisking fast. Also mix in vanilla!
- Then, the egg-rice mixture is transferred back to the pot to cook for another few minutes.
- Once fully cooked, it's time to transfer the rice pudding to a baking dish & sprinkle on cinnamon. Serve warm or cold!
How to thicken rice pudding?
There are two parts to thickening the rice pudding:
- Adding the milk & cooking low and slow.
- Adding in tempered eggs
We touched on this earlier a bit, but let's get into the details!
TEMPERING - Tempering is a process in this recipe where you add a small portion of the hot rice mixture into a separate bowl with 2 eggs, whisking very fast, to ensure that the eggs don't scramble once added to the pot.
Then, once this "tempered" egg-rice mixture is added back into the pot and stirred, this will help the pudding become even thicker!
Oat Milk Rice Pudding
Ingredients
- 1 ½ cups raw Jasmine rice
- 3 cups oat milk
- ¾ cup sugar
- 1 tablespoon plant-based butter
- 2 large eggs
- 1 tablespoon vanilla extract
Instructions
- Begin with cooking the Jasmine rice according to package directions. Typically, you boil 3 cups of cold water in a medium pot. Then, pour in the raw rice and mix. Bring rice & water to a simmer & turn to low heat while covering the pot. Cook on a low simmer for 18 minutes, then turn off the heat. Allow the rice to steam in the pot for 5 minutes before uncovering and fluffing with a fork.
- Once the rice is cooked, keep it in the pot and mix in milk & sugar.
- Return the pot to the stovetop and turn the heat to medium-high. Bring the milk mixture to a boil, then lower the heat and cook at a simmer. Mix every few minutes so the rice doesn’t burn at the bottom of the pot.
- Simmer for about 25 minutes, until the rice & milk has thickened.
- In a medium bowl, whisk together the eggs & vanilla extract.
- Pour 2 cups of the hot rice mixture into the eggs and whisk fast, so the eggs don’t curdle & cook.
- Pour the tempered egg-rice mixture back into the pot and mix until combined. Cook for another 2 minutes; the mixture will continue to thicken. Mix in the vegan butter.
- Transfer the rice pudding mixture to a 9” x 13” glass dish and allow to cool completely before covering with plastic wrap and placing in the fridge to set.
Notes
- Serve cold or warm.
- You can also use almond milk or another plant-based milk if you don't have access to oat milk.
Julie says
When does the butter get used?
Dalya Rubin says
Apologies for not writing it in the recipe. I've updated step 7 to say to add in the butter. Did you make the recipe yet?