Dairy Free Spiced Rice Pudding Recipe

Dairy Free Spiced Rice Pudding - Mid - My Big Fit Diary

I’ve always been the biggest foodie, ever since I was little I loved trying new things and always ate a rainbow of foods; from broccoli to strawberries, and fish to salad. But I’ve also always been a bit of a junkie (food junkie that is!). I remember that I’d often get obsessed with the same types of foods, wanting to eat them over and over and over again – especially when it came to ‘naughty’ foods! 

Two of these things, and the ones that remind me of growing up the most, are Jaffa cakes (which I mentioned here) and rice pudding.

I must have eaten rice pudding at least twice a week in my early years, eating it hot with jam or melted chocolate, always leaving a little bit in the tin to eat cold whilst the rest was cooking… yum! Although, I was a tad obsessed with rice pudding I only ever thought that it came in a tin (or at least that I could never make a version as delicious). But as I got older and my taste buds changed I realised this was definitely doable… if a little different.

Now this isn’t to say that I don’t (occasionally) eat rice pudding out of a tin still (I definitely do!), but I also love a good homemade, less creamy yet still just as satisfying version. However now instead of the chocolate or the jam I like it packed with cinnamon, nutmeg, vanilla and raisins… how very adult of me!

The version I’m sharing with you today is my dairy free spiced rice pudding recipes and it’s not only super delicious, it’s also healthy enough to enjoy at any time of the day – even for a post workout breakfast. It’s also dairy free for anyone who can’t have the pleasure of experiencing ambrosia rice pudding (I feel for you, I really do) or is looking to cut down on dairy like myself, and just a small bowl will satisfy you no end.

Dairy Free Rice Pudding - Close Up - My Big Fit Diary


Dairy Free Spiced Rice Pudding - Above - My Big Fit Diary

So what are we waiting for.

How to make my Dairy Free Spiced Rice Pudding 


  • 125g Arborio rice
  • 700ml Almond Milk (or other dairy free)
  • 3 tbsp coconut sugar
  • 1 tbsp coconut oil
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla essence
  • Pinch Pink Salt

How to:

  1. Preheat oven to 140°C
  2. Grease baking dish with some coconut oil
  3. Mix all ingredients above except for the nutmeg & raisins
  4. Add to the baking dish and sprinkle with the nutmeg
  5. Put in the oven and cook for 30mins
  6. After 30mins, stir and add the raisins
  7. Pop back in the oven for another hour
  8. Remove, top with more raisins and pumpkin seeds
  9. Enjoy!


As always if you make this, or any of my recipes, then let me know below or tag me in the pics on Instagram or Twitter.


  1. February 3, 2017 / 4:03 pm

    Oooh, I love rice pudding and don’t have it near enough! Yours sounds as delicious as it is simple to make. I might have to give it a go over the weekend 🙂

  2. Holly
    February 4, 2017 / 7:19 pm

    I’ve been thinking about going dairy free for a while now, going to keep this in mind xo

    • February 6, 2017 / 1:04 pm

      I’m only 80% dairy free (cheese gets me every time) but this is delicious and a great alternative! x

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