The Best Non-Dairy Rice Pudding You've Ever Had

I'll admit it, I'm spoiled. I have an amazing husband who does things like make rice pudding that's dairy- and egg-free so I can actually eat it. Sweetened with maple syrup and made with a blend of coconut and almond milks, it's as healthy as it is delicious.

I know what you're thinking: NON-DAIRY PUDDING IS GROSS. You're right. It is. Until now, I've refused to eat any such thing. They're full of ingredients I refuse to eat, or they're just plain disgusting. But this one is ridiculously, obscenely good. And if you can't (or won't) eat dairy and are on the hunt for delicious recipes, don't pass this one up.

This pudding has two secrets to its success. First, it's made in an Instant Pot. There's no standing over the stove for twenty minutes; it's incredibly simple to make. Second, it uses a blend of non-dairy milks. A friend let me in on the secret that the flavors of coconut and almond milk cancel each other out, and I'll admit that I was skeptical. Both flavors are so noticeable, how could it be that they could ever recede in something as simply made as pudding? But I'm a believer now, because I couldn't detect either flavor in this dish. It's not that I dislike the flavor of almond or coconut milks; far from it. But sometimes, you just want to eat a dessert and pretend you're eating the same dairy-laden comfort food you were raised on. This pudding completely did that for me.

Without further ado, here's the recipe. My husband made the pudding and wrote the recipe for me; it's almost like he loves me or something.

-2 cups organic white basmati rice, rinsed
-4 cups Original New Barn almond milk
-1 can (16 oz) full-fat coconut milk*
-1 cup raisins (we used our homemade raisins, but any oil-free organic raisins would do)
-1/2 cup maple syrup
-1 tsp ground cinnamon
-1 Tbsp. ground nutmeg
-1/2 tsp. good-quality salt (we like Real Salt for cooking and baking)

*I use Natural Value's coconut milk, because it's nearly impossible to find canned coconut milk that doesn't contain guar gum, and this one is fairly decent and guar-gum free. Just be sure to use the full-fat version, or you'll be sorely disappointed with your pudding.

Place rinsed rice, almond milk, maple syrup, salt, and spices in Instant Pot bowl. Stir well to combine. Close lid, check that vent is closed, and turn on porridge setting. Make sure it's set for twenty minutes, if it isn't already. You can adjust the cooking time using the +/- button.

When cooking time is done, allow 10–15 minutes for pressure to release before opening lid. Once lid has been safely removed, stir in coconut milk and raisins. Stir until combined.

Pudding can be served warm, but I prefer it chilled. To chill, place pudding in bowl and cover with bee wrap or plastic wrap, and place in the refrigerator. A few hours of chilling time is the minimum, though overnight is best.

I serve this pudding chilled, with a bit of maple syrup drizzled on top of each serving. I hope you enjoy it as much as we do!