Thank you to Silk for sponsoring this post!
Aren’t those rice puddings pretty? This recipe for Creamy Rice Pudding is super easy and adds an element of fun and variety by stirring in your yogurt of choice. The yogurt not only makes the rice pudding even creamier, it adds flavor and allows you to get creative with the presentation.
This rice pudding can be served warm or cold and if you serve it cold it can be made well in advance to save you time (up to 2 days). Then all you have to do is add the yogurt and, if you want, a little garnishing. Or if you want to keep it informal but fun for an occasion like Monday night football, simply bring out the rice pudding along with a variety of fruity yogurts and let everyone select and stir in their own. These are sure to satisfy the sweet cravings while offering a healthier dessert alternative!
For my dairy-free readers, I’m using Silk for today’s recipe but feel free to use any milk or yogurt of choice. Silk’s new Cashewmilk has a nice creamy consistency, so that’s what I’m going to use, but you can use any Silk product. For this recipe I’m using Silk’s Vanilla Cashewmilk because it will infuse the rice pudding with a nice vanilla flavor without having to add extra vanilla extract.
Enjoy this Creamy Rice Pudding with Yogurt for a fun and wholesome dessert!
Be sure to visit Silk’s website for more great meat- and dairy-free recipes for game day and tailgating recipes and for a chance to win a giveaway!
- ½ cup arborio rice
- 2½ cups Silk Vanilla Cashewmilk
- ⅓ cup sugar or ¼ cup honey (vegan: use sugar or sugar alternative)
- ⅛ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 teaspoons coconut oil
- Choice of Silk fruit yogurts for serving
- Place all of the ingredients, except for the coconut oil, in a medium sauce pan and bring it to a boil over medium-high heat. Reduce the heat, cover, and simmer for about 25 minutes, stirring a couple of times, or until the rice is tender and the liquid is mostly absorbed. Remove from heat and stir in the coconut oil.
- Spoon into individual serving bowls. Either let it cool for a few minutes and then serve warm or cover with plastic wrap and refrigerate until chilled. Can be eaten warm or cold. Either way, serve with a generous dollop of fruit yogurt or for more fun, let everyone stir in their own yogurt of choice.
This conversation is sponsored by Silk. The opinions and text are all mine.
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cookincanuck says
14 September, 2015 at 7:38 amI love how light this version of rice pudding is! I’d seriously consider eating this for breakfast.
Kimberly @ The Daring Gourmet says
14 September, 2015 at 8:03 amFor sure, cookincanuck, I’d have no problem eating this for breakfast! :)
heathersfp says
14 September, 2015 at 7:59 amwhat a delicious twist on rice pudding – one of the best comforts foods around!!
Kimberly @ The Daring Gourmet says
14 September, 2015 at 8:03 amThanks, Heather, it definitely is!
Becky Hardin | The Cookie Rookie says
14 September, 2015 at 10:01 amI’ve never made rice pudding but now I have to! These look amazing!
Kimberly @ The Daring Gourmet says
14 September, 2015 at 11:00 amThanks so much, Becky! It’s so easy and does a great job of satisfying the sweet craving without all the sugar!
Katerina @ Diethood says
14 September, 2015 at 11:05 amI haven’t had rice pudding in soooo long and I can’t wait to give your version a GO!
Kimberly @ The Daring Gourmet says
14 September, 2015 at 11:10 amSweeeeeeet, Katerina! I’m going to make another batch here myself :)
joylovefood says
14 September, 2015 at 1:36 pmThese are so pretty and yogurt sounds like a wonderful addition to rice pudding!
Kimberly @ The Daring Gourmet says
14 September, 2015 at 3:37 pmThank you! We love the added creaminess and flavor and our kids love being able to pick their own yogurt to stir in!
KP Kwan says
14 September, 2015 at 4:39 pmHi Kimberly,
Any idea to substitute Arborio with Japanese rice? Arborio is hard to get at where I live, but Japanese rice is sticky too.
KP Kwan
Kimberly @ The Daring Gourmet says
14 September, 2015 at 5:25 pmHi KP Kwan! Absolutely, sushi rice in particular will work well because of its creamy texture.
Kristyn says
14 September, 2015 at 5:22 pmYum! Thanks for sharing!
Sharon @ What The Fork Food Blog says
14 September, 2015 at 7:38 pmI haven’t had rice pudding in ages and I love how you made a dairy free version!
Kimberly @ The Daring Gourmet says
14 September, 2015 at 7:50 pmThanks, Sharon! It had been a while for us, too, and it was so nice to enjoy it again!
Maris (In Good Taste) says
14 September, 2015 at 8:10 pmFun twist on a classic! My mom loves rice pudding
Kimberly @ The Daring Gourmet says
14 September, 2015 at 9:26 pmI haven’t had rice pudding in forever and it was really nice making it again!
Healing Tomato says
14 September, 2015 at 8:38 pmI have never made rice pudding with yogurt. You are very creative. These rice puddings look scrumptious and I am a huge fan of Silk milk products.
Kimberly @ The Daring Gourmet says
14 September, 2015 at 9:25 pmThank you! :) Even though they’re dairy-free, they’re wonderfully rich and creamy!
Marlynn Jayme Schotland says
14 September, 2015 at 11:53 pmLove the use of Silk yogurt in this! I’m dairy-free so this is great for me!
Erin @ Texanerin Baking says
15 September, 2015 at 12:28 amI wish we had Silk here! I’d love to try their cashewmilk. And their yogurts! The rice puddings look great. I’ve never actually tried it! It always turned me off but these really look yummy. :)
anniesnomsblog says
15 September, 2015 at 6:22 amWhy have I never made homemade Rice pudding?! This looks wonderful, I need to try it!
Brandy M says
15 September, 2015 at 10:25 amI LOVE rice pudding and consider I am lactose intolerant this would be a great way to try it again! I have not had in in years!
Kimberly @ The Daring Gourmet says
15 September, 2015 at 12:56 pmPerfect, Brandy! We were very pleased with the results using Silk’s cashewmilk and yogurts, I think you will be, too!
Carrie @Frugal Foodie Mama says
16 September, 2015 at 3:03 amSo, I cannot even tell you just how much I love this rice pudding recipe! And what a tasty and clever idea to add the flavored yogurts as stir-ins! :)
Kimberly @ The Daring Gourmet says
16 September, 2015 at 7:47 amThanks, Carrie! :) The yogurt really added a nice touch and it was so fun preparing these.
notjustbaked says
16 September, 2015 at 11:23 amI’ve never made this with yogurt, and I love rice pudding! Totally need to try this soon.
Kimberly @ The Daring Gourmet says
16 September, 2015 at 3:27 pmWe love the texture and the “fresh” quality it brings to the rice pudding!
Steph @ Steph in Thyme says
16 September, 2015 at 11:40 amI found this post so enlightening. I’ve never made rice pudding, but my family loves it. And you can make it with arborio rice?? Wow! I have arborio rice and Silk always on hand, so this is a must make. Thanks for sharing!
Kimberly @ The Daring Gourmet says
16 September, 2015 at 3:27 pmPerfect, Steph, you’re ready to go! :)
cristina says
18 September, 2015 at 7:10 amI didn’t even know there was a cashew milk! Your rice puddings turned out beautiful with the arborio rice. As much as I luv rice pudding, I haven’t had it in ages and now you have me thinking about it again. Delicious post. ;)
Brandon @ Kitchen Konfidence says
18 September, 2015 at 10:17 amLooooooove Silk products. Especially their Almond Milk and Coconut Milk. Need to give those yogurts a try! Didn’t know Silk was making yogurt.
Faith (An Edible Mosaic) says
18 September, 2015 at 4:12 pmRice pudding is such perfect comfort food! I love this twist using yogurt! Silk is sooooo yummy.
Cynthia McCloud Woodman/What A Girl Eats says
19 September, 2015 at 6:20 pmI love how cute these are. Perfect little snacks~
Charlean Kemppel says
23 October, 2015 at 2:28 pmThis recipe looks really good. Do you have any suggestions for substituting the coconut oil for those that are following a plant-based diet that excludes all oils?
Kimberly @ The Daring Gourmet says
23 October, 2015 at 2:44 pmHi Charlean, the only direct substitute for oil is another source of fat. The only other fat that I’d recommend for a dessert is butter but as you’re on both a plant-based and non-oil diet that leaves no alternative but to simply omit it. It won’t greatly alter the flavor, it just won’t have as smooth of a consistency/texture.