This rice pudding with oat milk recipe is a creamy, comforting, and dairy-free dessert.
Perfect for a winter treat or enjoy it cool for a refreshing summer sweet.
Rice pudding is a great comfort food and perfect for those cold winter days.
Even in hotter weather you can enjoy it by having it cold. It’s so refreshing and just as delicious.
This rice pudding with oat milk has a delicious oaty flavor and a firm bite to the rice. This makes it the perfect blend of smooth, soft, and pleasant in texture.
So, if you are looking for oat milk desserts or recipes using oat milk, then you have come to the right place.
The two common ways to make rice pudding are baking and on the stovetop.
For me, I find that baking rice pudding takes far too long. This is why this recipe is made on the stovetop using the absorption method of cooking rice.
This way you can whip up a batch of rice pudding in no time.
This oat milk rice pudding uses arborio rice. This is short-grain rice and is typically used in risotto.
Any kind of short grain or medium grain rice will work for this recipe if you are unable to get arborio rice.
This rice pudding is perfect to serve for an after dinner dessert or for special occasions like Easter or Christmas.
Which type of rice is best for rice pudding?
After trying various types of rice, I found that using short or medium grain rice works best.
This is because it contains more amylopectin starch than long grain rice. The extra starch helps to bind and thicken the pudding.
This recipe uses arborio rice (risotto rice) which is a short-grain rice. I love it for the lovely texture it gives the pudding.
When cooking with this rice, it does require a bit more liquid than other rice types. This is because arborio absorbs more liquid.
Other short-grain rice types such as jasmine rice work just as well. However, they do give a softer texture to the pudding.
Arborio rice provides the texture of something between long grain rice and short-grain rice. And it gives a creamy texture to the pudding too.
If you want a firmer texture to your rice, you could use long grain rice. Bear in mind though, long-grain rice contains less starch than short or medium grain.
If you use long grain rice, the rice may not have the same creamy texture as other rice types.
If you end up overcooking your long grain rice you could end up with a mushy pudding.
It is important to note that it is best to use uncooked rice when making rice pudding.
This is because when you gently stir the rice during cooking, it slowly releases the starch which thickens the liquid. This is how you end up with a creamy rice pudding.
If you want to use cooked rice, note that it won’t provide the same creamy texture as uncooked rice.
Why You'll Love This Recipe
If you are lactose intolerant or are looking for a vegan rice pudding recipe then this is for you! It makes for the perfect dairy free (and gluten free) dessert.
Even dairy lovers can enjoy this deliciously simple and creamy dessert.
It only calls for 6 ingredients and is not too difficult to make. It is also a one pot dish, making cleaning a breeze.
Rice pudding with oat milk is also great to make in advance, and serve at different occasions like Christmas, Thanksgiving, or Easter, or simply for dessert or potlucks.
Cost To Make
Estimated cost = $5.53, or $1.38 a serve
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
These are the ingredients used in this rice pudding with oat milk.
- Arborio rice: This rice gives the pudding a nice “bite” when cooked.
- Sugar: Provides the sweetness for the pudding. It can be adjusted to your liking.
- Salt: Brings out all the flavors in the pudding.
- Oat milk: Can be substituted for any other kind of milk such as almond milk. You can use store-bought oat milk or homemade.
- Vanilla extract: Adds a nice flavor to the pudding. If you do not have any, you can omit it.
- Cinnamon powder: To garnish
Step 1 - Heat a medium to large saucepan over medium heat. Add the arborio rice, sugar, salt, oat milk, and vanilla.
Stir all the ingredients until the sugar and salt are dissolved.
Step 2 - Bring the mixture to a boil and then reduce to low heat. Gently stir the rice, making sure none of the rice is sticking to the bottom of the saucepan.
Step 3 - Cover the rice with a lid and simmer on low heat for 25 minutes. Stir the rice occasionally when it is simmering (but not too often).
When I cooked the pudding I gently stirred it 2 or 3 times to prevent it from sticking to the bottom of the saucepan.
You do not want to remove the lid from the saucepan for too long. If you do, it will impact the outcome of the pudding.
Step 4 - Once the rice has simmered for 25 minutes, remove the lid of the saucepan and bring to low to medium heat and stir constantly, or until the rice becomes creamy and tender.
This should take about 5 minutes.
Step 5 - Remove the saucepan from the heat and place it in a serving dish to cool. The rice should be firm but not gritty.
You do not want mushy rice, so be sure to not overcook your rice.
Step 6 - To prevent a skin from forming on top of the pudding, place plastic wrap or baking paper directly over the top of the rice pudding so it touches the surface.
Step 7 - Allow to cool slightly then refrigerate until chilled. The pudding will thicken as it cools.
Serve with fresh fruit, cinnamon, or enjoy plain.
Tips for Success
- Use a short-grain rice. This is because it contains more starch than long-grain rice. The extra starch helps to bind and thicken the pudding.
- Gently stir the saucepan before placing a lid on top. This will help prevent the rice from sticking to the bottom. During the time you cook the rice with the lid on, occasionally remove the lid and give the rice a gentle stir.
Serve with more oat milk, dust with cinnamon, sprinkle dried fruit or fresh berries on top.
You could even drizzle some maple syrup on the top and have vanilla ice cream with it.
Apple sauce also goes well with this pudding.
You can store rice pudding with oat milk for up to 3 to 4 days in an airtight container in the fridge.
But if you’re like my friends and family it won’t even make it to the fridge because there are hardly ever any leftovers!
Yes, you can make pudding with oat milk. The oat milk will give the pudding a nice oaty flavor to the final result.
Yes, you can. This rice pudding can be frozen for up to 2 to 3 months. The rice may become a bit gritty and drier once defrosted.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
Rice Pudding with Oat Milk
- 1 cup arborio rice
- ½ cup sugar
- ¼ teaspoon salt
- 4 cups oat milk
- 1 teaspoon vanilla extract
- Cinnamon powder to garnish
- In a medium to large saucepan, add rice, sugar, salt, oat milk, and vanilla. Bring to boil over medium to high heat. Stir to make sure the sugar and salt have dissolved.
- Once boiling, reduce the heat to low to a simmer. Gently stir the rice and then simmer for 25 minutes with a lid. Stir occasionally so the rice does not stick to the pan. Do not leave the saucepan alone (the liquid may rise and leave you with a mess).
- Remove the lid of the saucepan and bring to low to medium heat and stir constantly, or until the rice becomes creamy and tender. This should take about 5 minutes.
- Remove from heat and place in a serving dish to cool. To prevent a skin from forming on top of the pudding, place plastic wrap or baking paper directly over the top of the rice pudding so it touches the surface. Allow to cool slightly then refrigerate until chilled.
- Serve with fresh fruit, cinnamon, or enjoy plain.