Oat Milk Rice Pudding Brûlée
A creamy, dairy-free twist on a classic favorite, Oat Milk Rice Pudding Brûlée delivers cozy comfort with an irresistible crackly sugar top. Ready in just 20 minutes, this stovetop rice pudding is rich, comforting, and completely vegan, made with my current obsession — oat milk. All the nostalgia of everyone’s favorite dessert, with a modern, plant-based upgrade and a satisfyingly crisp finish.
Table of contents
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.
Ingredients
- Oat milk
- Sugar
- Salt
- Vanilla extract
- White rice
- Nutmeg
- Cinnamon
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.
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?
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Oat Milk Rice Pudding Brûlée
Video
Ingredients
- 3 cups (708 ml) oat milk, or any of your favorite milk
- ¼ cup (50 grams) granulated sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 ½ cups (342 grams) long grain white rice
- ¼ teaspoon freshly grated nutmeg
Instructions
- 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, cover and cook for 20 minutes stirring frequently to prevent the rice from sticking to the bottom of the pan and clumping together. Add more liquid if needed.
- When the rice is tender and creamy, transfer to ramekins and flatten the top. If making ahead you can cover and refrigerate then brûlée when serving.
- Sprinkle an even layer of sugar on top and oven broil or use a kitchen blow torch to brown.
This is my new favorite way to make rice pudding. I used almond milk and added raisins and the brule top is everything!
I love the addition of raisins. I’m glad you enjoyed it.
So I used basmati rice, oatley oat milk which is sweetish. It took 35 minutes to cook thoroughy to tender rice with that type and I kept adding more milk to become custardy with the rice. I probably added another full cup if not more, and each time it was absorbed by the rice nicely. I’ll put into fridge and brulee as needed. Thanks for this amazing recipe. Also only used TBS of sugar cause didn’t want very sweet.
Thank you so much for the feedback on the recipe, I’m glad you enjoyed it 😀
A great dairy free dessert even the kids loved
I love kid approval, thank you 🙂
This sounds so good, do you think i could use leftover plain cooked rice? Maybe use less oatmilk and less time? Has anyone tried that before?
You can use leftover rice for the recipe (I will add the instructions to the recipe) and you are also correct about using less oat milk. I would cook per the recipe, but use a 1 to 1 ratio of rice to milk (for instance 2 cups rice, 2 cups milk). Then cook until thickened, which will take less time than the recipe. I hope this helps and let me know if you have any more questions and enjoy 🙂
Thank you for the recipe! I added chai powder and it was very nice.
I’m so happy you enjoyed the recipe and I love the idea of adding the chai powder.
Just made this rice pudding in my slow cooker and it was delicious. I added raisins that were soaked in a little bit of brandy and ccoked in the microwave for a minute to soften them. I had to cook the rice pudding longer than 2 and a half hours to get the right consistency.
You made your rice pudding nice and fancy and I love a brandy soaked raisin. I’m trying this next time 🙂
I have just made this and there is far too much liquid at the bottom why ,I made it with oat milk
Was the liquid at the bottom of the pan, or in the dish after brûléed? If it was in the pan, the rice should have been cooked to a creamy rice pudding consistency and the milk absorbed by the rice. If it was in the bottom after brûlée, I’m not sure why.
I recommend chilling the pudding before sprinkling sugar and torching the brulee. Otherwise, the sugar just sinks into the warm pudding and the fire burns the rice, not the sugar. Otherwise, tastes good. I added a small orange peel piece with good result. Next time, gonna experiment by simmering with some Earl Grey tea.
I’m happy you enjoyed it and I love your tips and suggestions. The Earl Grey idea sounds lovely.
Mine is tasty and rice cooked but there was too much liquid at the end. I strained some out just now bf I present to my hubby. Shhh…why was mine so liquidy?
This can happen sometimes and I’m not sure why. Allowing it to cool and then reheat sometimes works or a thickener like corn starch or arrowroot can be added while simmering.
I am 20 minutes into the soft boil but the rice hasn’t started to expand – it’s parboiled rice…shouldn’t it be faster?
I use regular long grain white rice but 20 minutes or more is normal. Just keep cooking until you taste the rice and it is tender to the bite. Just keep an eye on it. Please let me know how it turned out.
Thanks! We ended up boiling the liquid down and it was still yummy!
Great, thank you for letting me know
Made it last night, I didn’t brule it because I had to eat it right away. Do good I’m having it for breakfast right now
Ha ha, I did this too. Glad you enjoyed it.