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March 21, 2017

Dairy-Free Maple & Cinnamon Rice Pudding

by Julieta Lucca

Rice pudding is one of those desserts that you have to try at least once.

The velvety rich texture of rice pudding together with the spiced and sweetness from the cinnamon and maple syrup, make this the quintessential dessert for autumn and winter.

Pairing this simple dessert with juicy red forest fruits turns it into a summer’s day treat. But there’s so much more to rice pudding than cinnamon and red fruits. You can pretty much customise it with your favourite spice and fruits, even add dried fruits and nuts.

How do you make rice pudding? Share your favourite recipes with us!


🕑 35 minutes

  • serves 4
  • 50g brown basmati rice
  • 300ml almond milk
  • 25g maple syrup (you may want to add more)
  • 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 150g red fruits


1. Start by getting all your ingredients weighed and ready to be used.

2. Rinse the rise thoroughly with a sieve and running water to remove the leftover starch.

3. Place the rice in a large saucepan, together with the water, sugar and vanilla extract. Place the saucepan on the hob over low-medium heat.

4. Cook the rice gently for an hour stirring every so often. You may need to add more milk if needed.

5. Once the rice has cooked add the cinnamon and mix well.

6. Wash and cut up some red fruits, like strawberries, raspberries and blueberries.

7. Serve the rice while warm or once it’s cold. Top with the red fruits and a dusting of cinnamon.

Any leftover rice pudding you have can be stored in the fridge in an airtight container for up to 2 days. You can reheat it and eat it warm or cold.

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