February is American Heart Month and this creamy dairy-free warm cardamom and coconut rice pudding is the perfect dish to enjoy anytime you need a “better for you” dessert.
If you are gluten-free, you know how much rice we eat. We use rice to make flour, savory dishes, and even desserts!
(Keep reading, I included a short video to show you how easy homemade rice pudding is to make!)
(*This post was sponsored by USA Rice. All opinions are my own.)
Normally when I wanted rice pudding, I would just go to the store and buy it. That has always been the easy way to get rice pudding.
Up until now, I really didn’t realize how easy it is to make this sweet and creamy treat at home. Rice pudding is the perfect snack because it is gluten-free, wheat-free, and I made this easy dessert one dairy-free as well.
As a gluten-free family, we eat a LOT of rice, both whole grain in savory recipes, and as a flour, which is a major component of gluten-free baking. It is important to use high-quality rice and we know the highest quality rice is grown here in the USA..not to mention I love supporting local farmers!
There are several types of rice grown here in the U.S. including:
- Brown Basmati
- White Jasmine
- Brown Jasmine
- Red Rice
- Short Grain
- Medium Grain
- Long Grain
U.S.-grown rice, which is rich in vitamins and minerals, is one of the most heart-healthy foods to enjoy. Rice is low in calories (only 100 calories per serving) and contains just a trace of fat, no sodium, cholesterol, saturated or trans fats.
I took some steps to make this a healthy rice pudding by substituting a few key ingredients.”
Rice Pudding with Coconut Milk
The easiest way to add flavor and keep this rice pudding recipe dairy-free was to use coconut milk. I used regular canned coconut milk, though I suspect light canned coconut milk will work too. If there are solids on the top of the coconut milk, make sure to add that too! It adds to the creaminess.
All you need is cooked rice and a few simple ingredients and you can have that creamy flavor anytime. You don’t even need the dairy to make this pudding recipe creamy :-).
Types of Sweetener
Let’s talk about sweeteners. Our family is trying to cut out more processed sugar. For this recipe you have a couple of options:
- If you would like your rice pudding to be a creamy white, use organic sugar.
- I used a blonde, or golden coconut sugar, for this recipe. You can also use brown coconut sugar, but that makes this rice pudding recipe sort of ugly.
- You can also use maple syrup to sweeten this coconut rice pudding.
And we are having this incredible warm cardamom coconut milk rice pudding for dessert :-).
More Delicious Rice Recipes to Try:
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Things You Need to Make This Recipe:
- 1 1/2 cups cooked white rice, I used CA rose white rice
- 3 cups light coconut milk
- 1 teaspoon vanilla
- 1 teaspoon cardamom
- 1/2 cup unsweetened coconut
- 2 large eggs
- 3/4 cup sugar, see sweetener note
- Preheat the oven to 350 degrees.
- In a large bowl, add eggs, cardamom and coconut sugar. Whisk to blend.
- In a pot, add cooked rice, vanilla, coconut, and coconut milk. Bring to a boil
- To temper the eggs gradually, spoon a little hot rice mixture into the bowl of egg/coconut sugar mixture. Mix quickly, then add another big spoonful of hot rice mixture, mix quickly. Pour the egg mixture into the pot and mix well. (Watch the video if you want to see how to do this.)
- Spray a baking dish with coconut oil. Pour the pudding into the dish.
- Bake for 30 minutes.
- Bake an additional 20 minutes until done.
- Serve warm or cold.
Nutrition Information:Yield: 4
Amount Per Serving:Calories: 485 Saturated Fat: 18g Cholesterol: 122mg Sodium: 193mg Carbohydrates: 63g Fiber: 2g Sugar: 38g Protein: 6g
More Yummy Gluten Free Desserts to Try!