This creamy gluten free coconut rice pudding recipe is a comforting dessert made with simple gluten-free and dairy-free ingredients.
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Why You Will Love This Gluten Free Coconut Rice Pudding Recipe
Delicious gluten-free coconut rice pudding is a rich nostalgic dessert you can make any time of the year. The creamy texture of the coconut milk, maple syrup, and warm spices gives this simple dessert a cozy feel. Here are more reasons why this gluten free coconut rice pudding is one of our favorite desserts:
- Simple ingredients. This is the only rice pudding recipe you will ever need. Similar to traditional rice pudding, it has 7 basic ingredients all gluten-free, dairy-free, and vegan-friendly.
- Easy to make. This creamy rice pudding is a one-pot dish that can be prepared in advance, served chilled or warm.
- Customizable. Add your favorite flavors and toppings to this easy coconut rice pudding recipe.
Gluten Free Coconut Rice Pudding Ingredients
This gluten-free rice pudding recipe has minimal ingredients. Here’s what you’ll need:
Ingredient Notes
- Milk: To keep this recipe a dairy-free rice pudding we use full-fat canned coconut milk (not coconut cream) combined with almond milk to help balance the flavor. For those without dairy allergies, you can use regular milk. Replace the full-fat coconut milk with heavy cream and almond milk with whole milk.
- Uncooked Rice: Here we use arborio rice, a short-grain white rice that is naturally starchier and gives this rice pudding the perfect texture.
- Sweetener: Organic pure maple syrup gives this simple recipe the right amount of natural sweetness.
- Flavor Enhancers: Vanilla extract, ground cinnamon, and a pinch of salt make this rice pudding extra cozy.
Find the printable recipe card with measurements below.
How to Make Gluten Free Coconut Rice Pudding
- Stir together the ingredients. In a medium saucepan over medium heat, add the coconut milk, almond milk, rice, and maple syrup. Stir it all together and bring the mixture to a simmer.
- Simmer the rice pudding on low heat. Reduce the heat to low, partially cover with a lid, and let the pudding cook for 30 minutes. Continue to stir often to prevent the rice from sticking to the bottom of the pan.
- Allow the pudding to thicken. After 30 minutes, remove the lid and continue to simmer uncovered for 5-10 minutes. Whisk continuously until the rice is tender and the pudding starts to thicken. (The rice pudding will continue to thicken as it cools. If the pudding becomes too thick, add a little more milk).
- Stir in the flavor enhancers. Remove the pan from the stove top heat and stir in the vanilla extract, ground cinnamon, and salt. Let cool for a few minutes if serving warm, then add a generous amount to each dessert bowl. Top with raisins if desired.
Substitutions & Variations
- Fresh fruit: Top your pudding with fresh mango chunks or mixed berries for a natural subtle sweetness.
- Dried fruit: Raisins, sultanas (golden raisins), cranberries, or even toasted coconut flakes give this pudding the best texture and flavor.
- Boozy raisins: For added depth in flavor soak the raisins in grand marnier, rum, or brandy. Place the raisins in a small saucepan with two tablespoons of alcohol. Add enough water just to cover the raisins. Bring to a boil, then immediately remove from the heat. Steep for about 15 minutes, then drain. Set aside and add them at the end.
- Zest: A pinch of orange zest or lemon zest is the perfect choice for a citrusy flavor.
- Spices: Other cozy spices include a pinch of flaky sea salt, nutmeg, cardamom, pumpkin pie spice, or a cinnamon stick.
Storage Tips
- To store: Store leftover rice pudding in an airtight container in the refrigerator for 3-4 days.
- For reheating: You can eat cold rice pudding straight from the refrigerator or warm the rice pudding on the stovetop or in the microwave. If the pudding becomes too thick overnight, add a little more milk before reheating.
FAQ
Is this coconut milk rice pudding recipe gluten-free?
All rice in its natural form is gluten-free, and the rest of the ingredients in this recipe are also gluten-free.
What kind of rice is best for rice pudding?
Arborio rice is a short-grain rice that stays plump, firm, and chewy when cooked, making it a great option for rice pudding. Brown rice is not recommended.
Can I use regular cow's milk instead of dairy-free milk?
Yes, if you do not have a dairy allergy, you can replace the coconut milk with heavy cream and the almond milk with whole milk.
Does this coconut milk rice pudding taste like coconut?
The addition of almond milk tones down the coconut flavor, which is suitable for those who do not like coconut. If you want to enhance the coconut flavor, try adding coconut extract or coconut flakes.
Is this coconut rice pudding vegan-friendly?
Yes, this vegan coconut rice pudding is made without egg yolks, has a vegan-friendly sweetener, and a plant-based milk mixture.
More Recipes With Dairy-Free Options
I hope you enjoy this gluten-free coconut rice pudding recipe! If you make it, I’d love to hear how it turned out in the comments section below. Your review will help other readers in the community.
Recipe
Coconut Rice Pudding Recipe (Gluten Free Rice Pudding)
Diet :Gluten Free
This creamy gluten free coconut rice pudding recipe is a comforting dessert made with simple gluten-free and dairy-free ingredients.
Ingredients
- 1- 14 ounce can (400ml) full-fat coconut milk or heavy cream
- 2 ¾ cups (660ml) unsweetened almond milk or whole milk
- ¾ cup (135g) arborio rice
- ¼ cup (60g) maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ cup raisins, (optional)
Instructions
- Stir ingredients together. In a medium-sized saucepan over medium heat, add the coconut milk, almond milk, rice, and maple syrup. Stir it all together and bring the mixture to a simmer.
- Simmer the rice pudding on low heat. Reduce the heat to low, partially cover with a lid, and let the pudding cook for 30 minutes. Continue to stir often to prevent the rice from sticking to the bottom of the pan.
- Allow the pudding to thicken. After 30 minutes, remove the lid and continue to simmer uncovered for 5-10 minutes. Whisk continuously until the rice is tender and the pudding starts to thicken. (The rice pudding will continue to thicken as it cools. If the pudding becomes too thick, add a little more milk).
- Stir in the flavor enhancers. Remove the pan from the heat and stir in the vanilla extract, cinnamon, salt, and optional mix-ins such as raisins if desired. Let cool for a few minutes if serving warm.
Notes
Milk Options:
If you do not have a dairy allergy or dairy intolerance, you can make this recipe with 4 ½ cups of whole milk in place of the full-fat coconut milk and almond milk.
- Add fresh fruit: Top your pudding with fresh mango for a tropical twist or seasonal berries with orange zest.
- Add dried fruit: If you are a fan of raisins, add a half cup at the end along with the vanilla extract, cinnamon, and salt. Sultanas (golden raisins), cranberries, or even toasted coconut flakes are also great options.
- Added boozy raisins: For added depth in flavor soak the raisins in grand marnier, rum, or brandy. Place the raisins in a small saucepan with two tablespoons of alcohol. Add enough water just to cover the raisins. Bring to a boil, then immediately remove from the heat. Steep for about 15 minutes, then drain. Set aside and add them at the end.
- Stir in other spices: Aside from ground cinnamon, other cozy spices you can use include nutmeg, cardamon, pumpkin pie spice, or even cinnamon sticks.
Nutrition
Calories: 396kcalCarbohydrates: 47gProtein: 5gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 240mgPotassium: 325mgFiber: 2gSugar: 12gVitamin A: 1IUVitamin C: 1mgCalcium: 252mgIron: 5mg
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