Almond Milk Rice Pudding

Berry lovers take note; this fruity, rich dessert combines ripe, sweet blackberries, blueberries, and raspberries into a dreamy dish you will crave all summer long!

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Almond Milk Rice Pudding

Cooking time
PREP TIME 10 min
Cooking time
COOK TIME 15 min
Ready in


  • 1 bag Success® White Rice
  • 2 eggs
  • 2 cups almond milk
  • 1/2 cup sugar
  • 2 tbsp blackberries, quartered (reserve 4 whole berries for garnish)
  • 2 tbsp blueberries, quartered (reserve 4 whole berries for garnish)
  • 2 tbsp raspberries, quartered (reserve 4 whole berries for garnish)
  • 1/2 tsp vanilla extract


Creamy and luscious, this velvety Success® White Rice dessert is the one to make when impressions count! Made with in-season berries, this almond milk rice pudding is hard to resist.

  • Step 1: Prepare rice according to package directions. Meanwhile, crack eggs into a large mixing bowl and beat with a fork. Set it aside.

  •  Step 2:  Combine rice, milk, sugar, blackberries, blueberries, raspberries, and vanilla in a medium saucepan set over medium heat. Bring to a gentle boil, stirring constantly. Reduce heat to low and continue to cook, about 5 minutes. Remove pan from heat.

  •  Step 3: Carefully, pour hot rice mixture into beaten eggs, a little at a time, stirring constantly. Keep adding rice mixture and stirring well until all liquid is added to eggs.

  •  Step 4: Return egg mixture to saucepan and return to stove. Bring to a slow simmer over medium heat, stirring constantly. Remove from heat and continue to stir for 1 more minute.

  •  Step 5: Cool mixture for 10 minutes at room temperature. Divide between serving dishes. Garnish with one of each berry. 

Recipe Tips

Serve this rice pudding warm or, if you prefer, cover it tightly with plastic wrap and chill it in the refrigerator for 1 hour before serving.