Oat Milk Rice Pudding Brûlée
A dairy-free alternative of a classic dessert, Oat Milk Rice Pudding Brûlée comes with a delicious crispy top.
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.
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.
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.
- 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
- Add the milk, sugar, salt, rice, vanilla, cinnamon and nutmeg to a saucepan and heat over high heat. Stir to mix well.
- 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.
- 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.
Amount Per Serving Calories 126Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 15mgSodium 228mgCarbohydrates 16gFiber 0gSugar 1gProtein 7g