Dairy and Gluten-Free Dark Chocolate Almond Rice Pudding

Dairy and Gluten-Free Dark Chocolate Almond Rice Pudding

From Stephanie C.

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Servings
4
Total Time
45 min

Did you know Silk® has a ton of tasty recipes, like  this one for Dairy and Gluten-Free Dark Chocolate Almond Rice Pudding? https://silk.com/recipes/dairy-and-gluten-free-dark-chocolate-almond-rice-pudding

Ingredients

  • 2 cups Silk Dark Chocolate Almondmilk
  • 2 cups pre-cooked white rice
  • 1/2 cup sugar
  • 1 tsp cornstarch
  • 2 eggs
  • 1 tsp vanilla extract
  • Dairy-free sweet ground chocolate for dusting

Dish up your review

  • Dairy and Gluten-Free Dark Chocolate Almond Rice Pudding

    Ratings: 
    4
    Average: 4 (1 vote)

    For a healthier (vanilla) version:

    I use a brown and wild rice mix, plain/vanilla almond milk, 2 tsp vanilla extract, egg whites, and splenda instead of sugar. I still use the cornstarch, but it is only a teaspoon, so it isn't so bad. I also add cinnamon.
  • Dairy and Gluten-Free Dark Chocolate Almond Rice Pudding

    Ratings: 
    4
    Average: 4 (1 vote)
    Illinois

    love it

    I use this recipe but use Silk's coconut milk and it turns out great. Is a great treat for my milk intolerant daughter.
  • Dairy and Gluten-Free Dark Chocolate Almond Rice Pudding

    Ratings: 
    5
    Average: 5 (1 vote)

    Can be a healthy breakfast!

    Instead of using precooked rice I used regular rice, no cornstarch, and added 3 cups instead of 2 of unsweetened coconutmilk. I then cooked it for longer than normal and stirred in vanilla and eggwhites at the end, without bothering to bake it. It was AMAZING. Coconutty, creamy, and somehow tasted sweet despite not adding any sugar! I guess I made up my own recipe a bit, but it was great! No guilt dessert for breakfast!

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Dairy and Gluten-Free Dark Chocolate Almond Rice Pudding

Preparation

  • Preheat the oven to 350° F.
  • In a saucepan, combine the almondmilk and pre-cooked rice. Bring to a simmer over medium heat.
  • Meanwhile, combine the sugar and cornstarch, taking care to eliminate any cornstarch lumps.
  • Stir the eggs and vanilla into the sugar mixture.
  • Once the almondmilk and rice begin to simmer, slowly stir in the egg and sugar mixture.
  • Continually stirring, bring back to a simmer and cook for 2 minutes.
  • Pour the rice pudding into 4 small ovenproof bowls.
  • Bake at 350° F for 20 minutes.
  • Dust with sweet ground chocolate and enjoy warm or chilled.