Store-bought pudding can be made with rice milk for a non-dairy alternative. Rice milk has a similar taste to milk but with a hint of grassiness. It works best with cook-and-serve pudding, which needs to be heated on the stove. The process is the same as with dairy milk, but you may need to use less rice milk because of its thinner consistency. Adding coconut cream can make the pudding thicker and creamier. Rice milk pudding can be used in various dairy-free desserts, such as filling for donuts, in fudge recipes, or in a vanilla chai spice pudding with maple pecans.