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I've used Soy Milk before, but never tried Non-dairy creamers - any help?

What about other type of pudding?

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I think it will work; you aren't really using any "fancy" properties of milk when you make rice pudding, it is mainly just serving as a liquid medium for the starch from the rice to thicken. Not saying it will taste great or be great for you, I think the soy milk, rice milk or almond milk would be more pleasant non-dairy choices, but I think it will work.

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Agreed. It'll taste pretty grim, but it will work in the sense that it will behave similarly. – daniel Aug 6 '10 at 18:28
Don't forget coconut milk/water – Adam Shiemke Aug 6 '10 at 19:35

Non-dairy creamers are truly disgusting products. Read the ingredients. They're a horrid combination of sodium caseinate (chemically processed milk protein), artificial flavors, trans-fats, mono and diglycerides (gelatin), phosphoric acid, sodium alumionosilicate (anti-caking agent), corn syrup and stabilizers.

You might have found a better brand, or a vegetarian/vegan brand, but if you're using any of the standard grocery store brands, please don't. Try some almond milk instead.

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chemically processed milk protein - dairy. Isn't it amazing how corporations are legally allowed to lie? – daniel Aug 7 '10 at 7:45
Actually, it doesn't surprise, or even really bother me any more. I assume that corporations sell things, and the only solution is education. It really baffles me that more people don't read (or care about) labels: I take that as the shopper's responsibility. Good brands do make it clear what their products are (or more likely 'are not') made of. – Ocaasi Aug 7 '10 at 8:03

Yes! I use So Delicious coconut milk creamer all the time for making rice pudding. You can also use canned coconut milk for a very delicious coconutty-tasting (although high-fat) rice pudding!

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