A dairy-free alternative of a classic dessert, Oat Milk Rice Pudding Brûlée comes with a delicious crispy top.

Oat milk rice pudding topped with fruit

It’s takes just 20 minutes to make everyone’s favorite dessert. A dairy-free, vegan, stove-top rice pudding using my new obsession, oat milk (< click text for recipe). 

I started making my own oat milk last year. It’s so easy, so good and you know what ingredients are in it. I use it in my tea, cereal and baking.

A closeup of the rice pudding with a browned, crispy brûléed top

Milk choices

You can use any of your favorite milk for this recipe. Almond, rice, soy, coconut or regular milk will all work perfectly.

Let’s talk about the brûlée. If you’ve ever had crème brûlée then you know the crispy top is the best part. For this rice pudding you don’t have to do it, but I think it gilds the lily.

Rice pudding viewed from above with a browned top
Slow cooker rice pudding

Making this rice pudding in the crockpot is a great option. Add all the ingredients, stir and cook on high for 2 ½ hours until all the milk is absorbed.  How simple is that?

If you’ve made this Oat Milk Rice Pudding Brûlée or any other recipe leave a comment below. I love to hear from my readers.

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Yield: 4

Oat Milk Rice Pudding Brûlée

A white bowl of rice pudding with a raspberry and blueberries

Oat milk is used to make this dairy-free version of a classic dessert with a crispy topping.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 cups (709 ml) oat milk
  • 1/4 cup (52 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • ½ cup (50 grams) long grain white rice
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon cinnamon, or to taste
  • Granulated sugar for topping

Instructions

  1. Add the milk, sugar, salt, rice, vanilla, cinnamon and nutmeg to a saucepan and heat over high heat. Stir to mix well.
  2. Bring the milk to a boil, reduce heat to medium low and cook for 20 minutes stirring frequently to prevent the rice from sticking to the bottom of the pan and clumping together.
  3. When the rice is tender and creamy, transfer to ramekins and flatten the top.
    Sprinkle an even layer of sugar on top and broil or use a kitchen blow torch to brown. Serve warm.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 126Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 228mgCarbohydrates 16gFiber 0gSugar 1gProtein 7g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.