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.
Charlean Kemppel says
This 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
Hi 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.
Cynthia McCloud Woodman/What A Girl Eats says
I love how cute these are. Perfect little snacks~