Vida Recetas Editorial
Rice pudding is one of the most beloved desserts in world cuisine, with diverse versions in Spain, Latin America, and other regions. This lactose-free rice pudding recipe retains all the creaminess and comforting flavor of the classic, but replaces cow's milk with coconut milk, making it ideal for those with lactose intolerance or who prefer plant-based options.
Coconut milk provides a silky texture and natural sweetness that pairs perfectly with cinnamon and vanilla. Plus, it's a simple and economical alternative, without the need for special products. The rice is first cooked in water to become tender, then combined with the remaining ingredients, achieving that creamy and aromatic point everyone looks for.
This dessert is great for enjoying with family, as a weekend treat, or even to surprise guests with a traditional yet innovative flavor. Its preparation is very easy, suitable for cooks of all levels. You can serve it warm or cold, and if desired, sprinkle a little ground cinnamon on top to intensify the aroma.
If you've never tried lactose-free rice pudding, this recipe will show you that you don't need dairy to enjoy a spectacular dessert. Go ahead and make it, and discover a new favorite in your kitchen.
Prep
5 min
Cook
30 min
Servings
4
Rinse the rice and cook in a pot of water for 18-20 minutes, or until tender.
Add the coconut milk, sugar, cinnamon, vanilla extract and salt to the pot. Mix well and bring to a boil.
Reduce heat and simmer for 10-12 minutes, stirring occasionally.
Remove from heat and allow to cool before serving.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 5 minutes and the cooking time is 30 minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
