Dairy-Free Rice Pudding

This traditional Swedish rice pudding was an inspiration from a friend who showed me how to make traditional Risgrynsgrot (Swedish for Rice Pudding). Thankfully, it’s a simple enough recipe and doesn’t contain egg like the traditional South African recipes, so can be made with our nut milk for a totally vegan, dairy-free alternative. 



  1. Put the rice, 200ml milk and salt in a saucepan and bring to the boil. Cover and simmer for 10 minutes. Stir the rice so that it does not stick to the bottom. 
  2. Add the rest of the milk and cinnamon stick. Mix well and heat until the mixture is hot, but don’t let it boil.
  3. Cover again and leave the pudding on a very low heat until the rice has absorbed all the milk. This will normally take between 30 and 45 minutes. Keep stirring the rice so that it does not stick.
  4. Once the milk has been absorbed, remove from the heat and leave covered for another 10 minutes. Then stir in the sugar.
  5. Serve lukewarm dusted with ground cinnamon. Add fresh or even stewed fruit if you like.