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    Home » All Recipes » Oat Milk Rice Pudding

    Oat Milk Rice Pudding

    Published: Apr 28, 2021 · Modified: Nov 30, 2023 by Dalya Rubin · This post may contain affiliate links,

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    This creamy 6-ingredient Oat Milk Rice Pudding is the perfect dairy-free dessert recipe or breakfast to make, using very simple ingredients you can find in your pantry.

    It only takes 10 minutes of hands-on prep to make this rice pudding, then you just cook and stir, making it so worth it! If you like rice pudding, you may also love my Chia Seed Pudding or Gluten Free Dutch Baby as a delicious breakfast

    oat milk rice pudding in a glass jar with a spoon

    Stovetop Rice Pudding is such a nostalgic recipe in my family and I love to make this classic version! If you like a fruity rice pudding though, swirl in my 3 Ingredient Blackberry Compote.

    Why you'll love this Oat Milk Rice Pudding

    Oat milk rice pudding is my new go-to for a dairy-free version that tastes delicious & creamy every time.

    • 6 ingredients - Oat Milk Rice Pudding uses 6 simple pantry ingredients you likely have at home!
    • Dairy free & Gluten free - Allergen friendly, and nut free too!
    • Thick and creamy - Simmering the rice pudding for a long period of times helps to thicken the pudding.
    • Easy & quick - Only takes about 10 minutes of active prep time (1 hour total with cooking).
    • Delicious served warm or cold - My preference is cold right from the fridge, but many people love warm rice pudding too!
    • The perfect breakfast or dessert recipe - It's comfort food! Make this rice pudding for any weekend, weekday or holiday occasion.
    Jump to:
    • Why you'll love this Oat Milk Rice Pudding
    • Ingredients
    • Pudding topping ideas
    • Ingredient swaps & variations
    • Vegan oat milk rice pudding
    • How to make oat milk rice pudding
    • Expert tips
    • Recipe FAQ’s
    • Storage
    • How to freeze rice pudding
    • Related recipes you may love
    • Oat Milk Rice Pudding
    • Questions & Reviews

    Ingredients

    ingredients for oat milk rice pudding

    The ingredients for this dairy free creamed rice recipe are so simple and straightforward.

    • Jasmine rice - Jasmine rice is preferable to other rices for rice pudding because of how deliciously fluffy it gets. Arborio rice can also work!
    • Oat milk - Full fat oat milk makes the pudding so creamy.
    • Sugar - Granulated sugar. You can also use unrefined sugar for a healthier recipe.
    • Vegan Butter - I use dairy free unsalted butter, but you can use regular as well.
    • Eggs - Add to the creamy texture and yellow color which I love.
    • Vanilla extract - Vanilla adds delicious flavor!

    Pudding topping ideas

    Eat this pudding as-is with a sprinkle of cinnamon, or enjoy with a fun topping.

    • Raisins - Sprinkle the top of your pudding with raisins, and extra cinnamon!
    • Nuts - Chopped walnuts, pecans, pistachios or peanuts are an easy way to all flavor and texture. Toast the nuts at 350°F for 3-7 minutes in the oven for the perfect nutty flavor.
    • Berry toppings - Swirl in your favorite raspberry or strawberry preserves/jam, or add a dollop of 3 Ingredient Blackberry Compote or other simmered fruit mixture. Fresh fruit would be amazing too!
    • Maple syrup - Drizzle the pudding with maple syrup for an extra sweet touch.

    Ingredient swaps & variations

    • Granulated Sugar - Use maple syrup instead! I'd recommend starting with ½ cup maple syrup, then tasting and adjust with more if needed.
    • Oat Milk - You can use a different plant-based milk such as a full-fat cashew milk, almond milk or rice milk. You can technically use canned full fat coconut milk, but I would recommend mixing it with another milk since it can be too strong on its own.
    • Jasmine rice - I prefer using Jasmine rice for this recipe, but you can also use Arborio rice or brown rice.
    • Pumpkin pie spice rice pudding- Add a sprinkle of pumpkin spice to give your warm pudding and mix together, for the perfect fall flavor.
    • Use slightly more or less sugar. If you like your rice pudding super sweet, you can add a bit more sugar than the recipe calls for.
    spoonful of oat milk rice pudding

    Vegan oat milk rice pudding

    Make it vegan using vegan butter & skipping the eggs from the recipe. I've made this recipe with and without the eggs and both ways are super delicious!

    How to make oat milk rice pudding

    This healthy(ish) rice pudding is super easy to make, and requires just a bit of patience!

    cooked jasmine rice in a pot
    oat milk added to cooked jasmine rice in a pot

    Step one: Cook the raw rice with water according to the package directions, without adding any oil or salt. No need to cool before next step.

    Step two: Once the rice is cooked, add the full fat oat milk and sugar. Continue to cook.

    thickened rice pudding in a pot
    rice pudding tempered in a bowl with eggs

    Step three: Simmer this mixture over a low heat, uncovered, for 20 minutes until thickened.

    Step four: Whisk eggs in a bowl and quickly whisk in 1 cup of the hot rice pudding.

    butter and vanilla extract added to pot of rice pudding with a rubber spatula
    rice pudding spread into a large baking pan

    Step five: Transfer the egg-rice back to the pot and cook for another few minutes. Stir in the vanilla extract and vegan butter.

    Step six: Once fully cooked, transfer the rice pudding to a 9"x13" baking dish and spread into an even layer.

    cinnamon sprinkled on top of rice pudding

    Step seven: Sprinkle the rice pudding with cinnamon and place into the fridge to set.

    oat milk rice pudding in a small glass jar with a spoon

    Expert tips

    • Whisk often - When the rice pudding is simmering, be sure to whisk the mixture often to prevent it from sticking and burning at the bottom of the pan.
    • Chose full fat oat milk. The fat is what makes the oat milk extra creamy, so make sure your’e not using a low fat milk.
    • Add more oat milk to adjust the consistency- If your rice pudding seems too thick for your liking towards the end of the cooking process, add ¼ cup more oat milk at a time to loosen the mixture and simmer an extra 2 minutes.
    • Chill in the fridge for 2-3 hours for chilled pudding perfection!
    • Top your rice pudding with anything you like. I love a sprinkle of cinnamon with some pomegranate seeds, coconut flakes and pistachios.

    Recipe FAQ’s

    How to make rice pudding without milk?

    You need some type of milk, plant based or dairy, to make rice pudding in order for it to become creamy. Substituting water will yield different results.

    Can you make pudding with oat milk?

    Absolutely! The creaminess of oat milk is perfect for making dairy free rice pudding.

    Is rice pudding eaten hot or cold?

    You can eat it either way, hot or cold! Some people really love a warm rice pudding, while others prefer a thicker cold version.

    Can I make the rice in a rice maker?

    Follow the directions on your rice cooker to cook the Jasmine rice and then transfer to a pot on the stove for the remainder of the recipe.

    Is rice pudding eaten for breakfast or dessert?

    Rice pudding is perfect for both breakfast and dessert!

    oat milk rice pudding on a wooden spoon

    Storage

    Store the rice pudding covered in the fridge for up to 5 days.

    How to freeze rice pudding

    Rice pudding can be frozen! Allow the cooked rice pudding to cool completely, then transfer to a freezer-safe container or ziplock. I like to wrap the container in plastic wrap to prevent freezer burn.

    Thaw frozen rice pudding in the fridge overnight or directly in the microwave. Do not leave on the counter to defrost since it can breed bacteria when unevenly defrosting at room temperature.

    To reheat the rice pudding once thawed, place it in a pot over medium-low heat and stir often. Add a bit more oat milk to help loosen the rice pudding, since the rice may have soaked up the liquid.

    If you plan to add raisins, don't add them before freezing. Be sure to add them after the rice pudding is frozen and thawed for ideal texture.

    Related recipes you may love

    Love oat milk recipes? Try my Oat Milk Hot Cocoa that it to die for!

    Here are more delicious dessert recipes I think you’ll love that can be paired perfectly with your rice pudding.

    • oat flour chocolate chip cookies broken in half with melty chocolate chips
      Oat Flour Chocolate Chip Cookies
    • vegan cheesecake frosting in a bowl with spatula
      Vegan Cheesecake Frosting
    • gluten free pumpkin gingerbread cake slice with a fork
      Gluten Free Pumpkin Gingerbread Cake
    • pumpkin oat flour muffins in a bowl with a tea towel
      Easy Pumpkin Oat Flour Muffins – Gluten Free

    Have you tried this recipe? Consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card right below and/or a review in the comment section further down the page. Or, consider following me on Facebook or Instagram! Thanks for visiting.

    oat milk rice pudding in a glass jar with a spoon

    Oat Milk Rice Pudding

    This creamy 6-ingredient Oat Milk rice pudding is with pantry ingredients and makes the perfect dessert recipe or breakfast!
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 10 minutes minutes
    Cook Time: 45 minutes minutes
    0 minutes minutes
    Servings: 8 servings
    Calories: 282kcal
    Author: Dalya Rubin

    Ingredients

    • 1 ½ cups jasmine rice raw
    • 3 cups full fat oat milk such as Chobani or Oatly
    • ¾ cup granulated sugar
    • 1 tablespoon plant-based butter I use the Earth Balance Vegan Buttery Sticks
    • 2 large eggs omit if vegan
    • 1 tablespoon pure vanilla extract

    Instructions

    • Cook the jasmine rice according to package directions (without any salt or oil). 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 reduce to a simmer.
    • Simmer for about 20 minutes, until the rice & milk has thickened. Mix the pudding very often to prevent it from sticking to the bottom of the pot and burning.
    • 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, dust with cinnamon and allow to cool completely before covering with plastic wrap and placing in the fridge to set.
    • Once ready to serve, scoop into bowls and top with fruit, chopped nuts or coconut flakes.

    Notes

    • Cook the rice a day in advance and store covered in the fridge. Then, you can take out the rice and proceed with the recipe.
    • Serve warm or cold from the fridge.
    • Oat milk substitute: You can also use almond milk, cashew milk, rice milk or another plant-based milk if you don't have access to oat milk.
    • Topping ideas: Sprinkle with cinnamon or even add fruits, nuts or seeds. I topped my bowls with pomegranate seeds, coconut flakes and chopped pistachios.
    • Storage: Refrigerate for up to 5 days. 
    • Omit the eggs if you'd like to make this recipe vegan.

    Nutrition

    Serving: 1Serving | Calories: 282kcal | Carbohydrates: 56g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 74mg | Potassium: 105mg | Fiber: 1g | Sugar: 26g | Vitamin A: 252IU | Calcium: 146mg | Iron: 1mg
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    Comments

    1. Julie says

      November 03, 2021 at 6:04 pm

      When does the butter get used?

      Reply
      • Dalya Rubin says

        November 16, 2021 at 9:33 pm

        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?

        Reply
    2. Shelby Hayes says

      May 30, 2023 at 4:47 am

      5 stars
      I have tried many rice pudding recipes from using dairy to now using oat milk because my son in law can no longer have anything dairy and he loves rice pudding , So I searched and found yours. . Your recipe I must say taste exactly like dairy was used! Absolutely delicious!! Now the only difference is I didn’t have any jasmine rice. I only had long grain rice and it turned out perfect. I did use 2 cups of rice, and added 4 eggs, 2 tablespoons of vanilla extract and 6 cups of oat milk. I also used 3/4 of sugar and I thought the sweetness was just right. Not too sweet .. Oh and country crocks plant butter. 3 tablespoons total. One when I cooked my rice and 2 at the end. Then sprinkled with cinnamon after I put it all in the 9x13 dish. Thanks for sharing this recipe and definitely the only one I will use now!!

      Reply
      • Dalya Rubin says

        May 31, 2023 at 8:28 pm

        Shelby, this is the sweetest feedback! I'm sooo happy you made and loved the recipe. I love that you made some adaptions using the ingredients you had on-hand and making the recipe best suited for you!

        Reply

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