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Almond Rice Pudding with Caramel Sauce

Rich, decadent and delicious almond rice pudding - made with almond milk. This is a dairy-free dessert that is sweetened with caramel sauce. Great to serve with fruit & chopped nuts.
Author: Pavani
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Cook Time: 45 mins
Total Time: 45 mins
Course: Dessert
Cuisine: American
Servings: 4 servings


  • ½ cup White Rice*
  • 2 cups Unsweetened Almond Milk
  • 3 tablespoons Sugar
  • teaspoon Salt
  • ½ pod Vanilla
  • 2 ~ 3 tablespoons Caramel Sauce (homemade or store bought), plus more for serving
  • As needed Strawberries, Mango, chopped or any other fruit, for serving
  • As needed Nuts, chopped, for serving


  • In a small saucepan, bring 1½cups of water to a boil, add the rice and cook for 2~3 minutes. Drain the water and set aside.
  • Split the vanilla pod in half lengthways and scrape out the seeds.
  • In a heavy bottom saucepan, combine milk, salt, vanilla pod and seeds. Bring the milk to a gentle simmer.
  • Stir in the rice, cover and simmer for 25~35 minutes, stirring occasionally to make sure that the rice doesn't stick to the bottom of the pan. Cook till the liquid is absorbed and the rice is tender.
  • Remove the vanilla pod. Add 2~3tbsp salted caramel sauce. Stir well and let cool.

To serve:

  • Divide the rice pudding between serving bowls and pass more caramel sauce on the side. Serve with fresh fruit and chopped nuts on top.


  • Basmati, Jasmine or Arborio rice are good options, but any white rice would work here.
  • Any other dairy or non-dairy milk - but then it won't be almond rice pudding, of course.
  • Leftovers can be refrigerated in an airtight container for up to 3 days.
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