Creamy Rice Pudding with Yogurt (Dairy-free, Gluten-free, Vegan)
Prep time
Cook time
Total time
Feel free to substitute regular milk and yogurt!
Serves: Serves 4
  • 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
  1. 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.
  2. 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.
Recipe by The Daring Gourmet at