Two birds with one stone rice pudding (dairy free)

This is hands down the easiest way I make rice pudding.

While making dinner I cook a double batch of rice using the absorption method. I prepare rice for the main meal and make a dessert in one saucepan. It only takes an extra 5 minutes.

The bonus is that it is quite healthful so I pack a little serve for lunch boxes.

Add 2 cups of white rice to a large saucepan. Top with 3 cups of boiling water. Stir to separate grains. Cover and bring to the boil. Boil for 5 minutes. Stir rice and cover again. Cook for another 5 minutes on very low heat. Turn off and let stand with lid on for 5 minutes. Your rice base is done.

I then portion it into our family’s dinner bowls and keep a little extra in a glass dish for later.

To make the pudding, roughly level out the remaining rice in the saucepan. Don’t pack it down. Top with full fat soy milk 2 – 3 cm above the level of the rice. Add 2 tsp vanilla extract. Add maple syrup to taste, bearing in mind that it won’t taste as sweet when it’s cold. Stir on low heat for a couple of minutes to combine flavours. Transfer to a glass serving dish to thicken.

If it seems too liquid, don’t worry. It will thicken as it cools.

Done. Easy.



This is very nice with vanilla poached pears, warm or cold.


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