No, it’s not exactly the same. It’s just not. But if you’re unable or unwilling to eat dairy, I think you will find yourself pleasantly surprised. And if it’s been years since you’ve had rice pudding, you may not even be able to tell the difference.
I had leftover white rice from Chinese food, so I used a quart of rice. A packed quart is 5 cups, so this made a huge batch. Do a half batch if you’d like a more reasonable amount.
5 cups cooked white rice
6 cups “milk”
1 cup sugar
3 teaspoons vanilla extract
1 teaspoon Earth Balance
1 teaspoon cinnamon (optional)
1/2 teaspoon salt
I used 4 cups of Silk Pure Coconut and 2 cups of Silk Pure Almond. I would have used all coconut, but I ran out. I would suggest something other than almond milk, because the almond milk has a funny color. If color is no big deal to you, go ahead and use it.
If you want to make this vegan, you could definitely use an egg replacer like Ener-G rather than eggs.
Beat your eggs into your milk. Place all ingredients except vanilla into a large pot and bring to a boil while stirring. Reduce heat to medium-low. Simmer for about 30 minutes, stirring occasionally. Remove from heat, stir in vanilla, cool and serve.