Apple Cinnamon Rice Pudding (Dairy-Free) – Cozy, Creamy, and Comforting

This apple cinnamon rice pudding tastes like a warm hug in a bowl. It’s creamy without dairy, gently sweet, and loaded with tender apples and cozy spices. Whether you’re after a soothing dessert or a nourishing breakfast, this pudding hits the spot.

The best part: you can make it with pantry staples and plant-based milk. It’s simple, flexible, and friendly for most diets.

Apple Cinnamon Rice Pudding (Dairy-Free) - Cozy, Creamy, and Comforting

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 6 servings

Ingredients

  

• Short- or medium-grain white rice (such as arborio or Calrose) – for a creamy texture
• Unsweetened plant-based milk (coconut milk for extra creaminess, or almond/oat/soy)
• Water – helps the rice cook evenly
• Apples (2 medium; Honeycrisp, Fuji, or Gala are great)
• Cinnamon (ground)
• Pure vanilla extract
• Maple syrup or coconut sugar (or another sweetener of your choice)
• Pinch of salt
• Optional add-ins: raisins or chopped dates, nutmeg, a splash of lemon juice, chopped toasted nuts, dairy-free yogurt for serving

Instructions

 

• Rinse the rice. Place 1 cup of short- or medium-grain rice in a fine-mesh sieve and rinse under cool water until it runs mostly clear. This removes excess starch and helps prevent sticking.
• Prep the apples. Peel (optional), core, and dice 2 medium apples into small cubes. Smaller pieces cook faster and melt into the pudding.
• Combine liquids. In a medium saucepan, add 1 can (13–14 oz) full-fat coconut milk plus 2 cups unsweetened almond, oat, or soy milk. Add 1 cup water. Stir in a pinch of salt and 1–2 teaspoons ground cinnamon.
• Add rice and apples. Stir in the rinsed rice and diced apples. Bring to a gentle simmer over medium heat, stirring often so the rice doesn’t stick to the bottom.
• Simmer low and slow. Reduce heat to low. Cook for 25–35 minutes, stirring every few minutes, until the mixture thickens and the rice is tender. Add a splash of milk if it gets too thick before the rice is done.
• Sweeten and flavor. Stir in 1/4 to 1/3 cup maple syrup (or coconut sugar) and 1–2 teaspoons pure vanilla. Taste and adjust sweetness and cinnamon. Add a pinch of nutmeg if you like extra warmth.
• Optional add-ins. Fold in 1/4 cup raisins or chopped dates during the last 10 minutes for little pops of sweetness.
• Rest for creaminess. Remove from heat and let sit 5–10 minutes. The pudding thickens further as it cools. If it’s too thick, loosen with a bit more milk.
• Serve. Spoon into bowls warm or chilled. Top with toasted nuts, a drizzle of maple syrup, a dusting of cinnamon, or a dollop of dairy-free yogurt for contrast.

What Makes This Special

This recipe balances comfort and simplicity. It’s rich and creamy thanks to coconut milk or another plant-based milk, and the cinnamon-apple combo brings a nostalgic, warming flavor.

You don’t need eggs, butter, or cream to get a satisfying texture. The rice thickens naturally, and a gentle simmer builds flavor as the apples soften.

It’s also incredibly adaptable. You can adjust the sweetness, spice level, and even the type of apples you use.

It reheats beautifully, so it’s great for meal prep, too.

Shopping List

• Short- or medium-grain white rice (such as arborio or Calrose) – for a creamy texture
• Unsweetened plant-based milk (coconut milk for extra creaminess, or almond/oat/soy)
• Water – helps the rice cook evenly
• Apples (2 medium; Honeycrisp, Fuji, or Gala are great)
• Cinnamon (ground)
• Pure vanilla extract
• Maple syrup or coconut sugar (or another sweetener of your choice)
• Pinch of salt
• Optional add-ins: raisins or chopped dates, nutmeg, a splash of lemon juice, chopped toasted nuts, dairy-free yogurt for serving

Instructions

1. Rinse the rice. Place 1 cup of short- or medium-grain rice in a fine-mesh sieve and rinse under cool water until it runs mostly clear. This removes excess starch and helps prevent sticking.
2. Prep the apples. Peel (optional), core, and dice 2 medium apples into small cubes. Smaller pieces cook faster and melt into the pudding.
3. Combine liquids. In a medium saucepan, add 1 can (13–14 oz) full-fat coconut milk plus 2 cups unsweetened almond, oat, or soy milk.

   Add 1 cup water. Stir in a pinch of salt and 1–2 teaspoons ground cinnamon.

4. Add rice and apples. Stir in the rinsed rice and diced apples. Bring to a gentle simmer over medium heat, stirring often so the rice doesn’t stick to the bottom.
5. Simmer low and slow. Reduce heat to low.

   Cook for 25–35 minutes, stirring every few minutes, until the mixture thickens and the rice is tender. Add a splash of milk if it gets too thick before the rice is done.

6. Sweeten and flavor. Stir in 1/4 to 1/3 cup maple syrup (or coconut sugar) and 1–2 teaspoons pure vanilla. Taste and adjust sweetness and cinnamon.

   Add a pinch of nutmeg if you like extra warmth.

7. Optional add-ins. Fold in 1/4 cup raisins or chopped dates during the last 10 minutes for little pops of sweetness.
8. Rest for creaminess. Remove from heat and let sit 5–10 minutes. The pudding thickens further as it cools. If it’s too thick, loosen with a bit more milk.
9. Serve. Spoon into bowls warm or chilled.

   Top with toasted nuts, a drizzle of maple syrup, a dusting of cinnamon, or a dollop of dairy-free yogurt for contrast.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 4–5 days.
• Freeze: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop or in the microwave with a splash of plant milk to loosen. Stir well for a silky texture.

Benefits of This Recipe

• Dairy-free and vegan-friendly: Perfect for those avoiding dairy, with no compromise on creaminess.
• Budget-friendly: Uses simple, accessible ingredients you likely have on hand.
• Comforting and customizable: Adjust sweetness, spices, and add-ins to suit your taste.
• Meal prep friendly: Keeps well and reheats beautifully for breakfast, snack, or dessert.
• Kid-approved flavors: Apples and cinnamon are familiar and cozy, making it great for families.

What Not to Do

• Don’t skip stirring. Rice pudding can stick and scorch if left alone for too long.

  Stir every few minutes.

• Don’t cook on high heat. High heat causes the milk to separate and the bottom to burn. Gentle simmer is key.
• Don’t use long-grain rice if you want extra creaminess. It can work, but short- or medium-grain yields a richer texture.
• Don’t add all the sweetener upfront. The flavor concentrates as it cooks. Sweeten toward the end and adjust to taste.
• Don’t panic if it seems thin. It thickens as it rests.

  Give it 5–10 minutes before adding more rice or starch.

Alternatives

• Rice options: Arborio gives an ultra-creamy finish. Jasmine adds fragrance. If using brown rice, par-cook it first or extend simmer time and add more liquid.
• Milk options: Full-fat coconut milk makes it lush.

  For lighter pudding, use half coconut milk and half almond or oat milk. Soy milk offers extra protein.

• Sweeteners: Maple syrup brings warmth, coconut sugar adds caramel notes, and date syrup gives deep sweetness. Use what you like.
• Spice swaps: Try cardamom, ginger, or apple pie spice.

  A cinnamon stick simmered in the pot adds subtle, rounded flavor.

• Fruit twists: Pears, berries (stir in at the end), or sautéed bananas with cinnamon are lovely variations.
• Toppings: Toasted almonds, walnuts, or pecans add crunch. A spoonful of dairy-free yogurt or coconut cream adds tang and richness.

FAQ

Can I make this without coconut milk?

Yes. Use all almond, oat, or soy milk.

The pudding will still be creamy, just a bit lighter. If you want extra richness without coconut, stir in a spoonful of almond butter at the end.

What kind of apples work best?

Sweet-tart, firm apples like Honeycrisp, Fuji, or Pink Lady hold shape and bring bright flavor. Softer apples will melt more into the pudding, which is also delicious—just a bit less chunky.

How do I prevent the pudding from sticking?

Use a heavy-bottomed saucepan, keep the heat low, and stir often, scraping the bottom and sides.

If it thickens too quickly, add a splash of milk and keep stirring.

Can I use leftover cooked rice?

Yes. Use about 3 cups cooked rice. Reduce the liquid by roughly one-third, bring to a gentle simmer, and cook 10–15 minutes until creamy, adding milk as needed.

Is this good served cold?

Absolutely.

Chill it in the fridge and loosen with a splash of milk before serving. The flavors deepen as it rests, making it great for make-ahead breakfasts.

Can I reduce the sugar?

Definitely. Start with less sweetener and add more to taste at the end.

The apples and cinnamon provide natural sweetness and warmth.

How do I make it extra thick?

Simmer a few minutes longer and let it rest to set. For an ultra-thick texture, stir in 1–2 teaspoons of cornstarch or arrowroot mixed with a little cold milk during the last few minutes of cooking.

Is this gluten-free?

Yes, rice and the listed ingredients are naturally gluten-free. Just ensure your plant-based milk, vanilla, and any add-ins are certified gluten-free.

In Conclusion

This dairy-free apple cinnamon rice pudding is simple, cozy, and endlessly adaptable.

It’s creamy without being heavy, gently sweet, and full of comforting fall flavors you can enjoy any time of year. Keep the heat low, stir often, and adjust to taste—that’s the whole secret. Make a batch today and enjoy it warm tonight and chilled tomorrow morning.