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+ servings
oat milk rice pudding in a glass jar with a spoon
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5 from 8 votes

Oat Milk Rice Pudding

This creamy 6-ingredient Oat Milk rice pudding is with pantry ingredients and makes the perfect dessert recipe or breakfast!
Prep Time10 minutes
Cook Time45 minutes
0 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
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