I learned to love rice pudding from my little French Grandmother. This recipe is dairy-free and can be egg-free (I use Just Egg®). I calls for Basmati rice.  ou can use brown, white, or half and half as I do. I like to use almond milk (with no added sugar). It uses only ¼ cup honey so leans to the healthy side. I sometimes eat it for breakfast ain place of cereal.


  • 2 cups Basmati rice cooked in 4 cups of water with a pinch of salt
  • 2½ cups almond milk
  • ½ cup dried cranberries or Craisins®
  • ½ cup raisins or other dried fruit, chopped 
  • ½ cup chia seeds
  • 2 eggs (organic free range) or equivalent egg replacer
  • ¼ cup honey or equivalent
  • ¼ cup shredded coconut or flakes
  • 1 tsp real vanilla flavoring
  • 2 tsp ground cinnamin
  • ¼ tsp sea salt
  • ¼ tsp nutmeg


Place 2 cups of rice, 4 cups of water, and a pinch of sea salt in a large saucepan and bring to a boil. (If you use a rice cooker, follow directions.) Add Basmati rice, turn down heat and simmer slowly, stirring periodically until rice is tender and all liquid is absorbed. 

Place all other ingredients  in a large bowl and mix well. Add hot cooked rice and stir.


Pour into a 9x12 baking dish sprayed with olive oil.

Bake covered in oven pre-heated to 350 degrees F. for 40-50 minutes until brown around the edges. If using a convection oven, may need 5-10 minutes less. (If you prefer to cook uncovered, put a couple cups of water in oven-safe container on lowest rack to keep air moist.)

Remove from oven. Let stand for a few minutes.


Spoon into desert dishes. Can serve warm or cold. May garnish with a spoonful of cranberry sauce, if desired. Left-overs can be served for breakfast cereal, warm or cold.

Note: if you cook the rice the day before, allow to cool, and then refrigerate overnight, it will become a form of “resistant starch” or RS. Use it in your recipe and it will help to feed the good bacteria in the large intestine.