Dairy-Free Rice Pudding (with Egg Yolks!)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, creamy dairy-free rice pudding made with cashew milk and egg yolks, delivering that old-fashioned pudding texture without dairy. Plump raisins and vanilla round out the flavor.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 cups (950ml) cashew milk ((see note))
- 2 cups (480ml) water
- 1/2 cup (105g) white basmati rice
- 2/3 cup (160ml) dairy-free heavy whipping cream ((see note))
- 1/3 cup (67g) granulated sugar
- 2 large egg yolks
- 1 ½ teaspoons vanilla extract or vanilla bean paste
- ½ teaspoon kosher salt
- 1/2 cup (100g) raisins (optional)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 40m
- Sodium
- 181mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 10mg
- Calcium
- 13mg
- Iron
- 0.90mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 181MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.