Recipe courtesy of ‘Simple (Mostly) Vegan Kitchen’ by Ellie Bullen, Macmillan Publishers, RRP $44.99
There is something so nostalgic about a baked rice pudding. I love making this delicious, creamy dessert – it’s so easy to put together and is always a crowd-pleaser! The cinnamon and vanilla add a subtle warmth, which makes this a wonderful after-dinner treat for a cold winter’s night.
Serves 4 / gf
Ingredients
- 200 g (1 cup) medium-grain rice
- 1 litre (4 cups) soy milk
- 1 teaspoon vanilla extract
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon sea salt
- 2 tablespoons white sugar
- 1 teaspoon freshly squeezed lemon juice
To serve (optional)
- vegan vanilla ice cream or pouring cream ground cinnamon
Method
- Preheat the oven to 180°C fan-forced.
- Place a large flameproof casserole dish or saucepan over medium heat. Add the rice, soy milk, vanilla extract, nutmeg, cinnamon, salt and three-quarters of the sugar. Bring to a simmer, then reduce the heat to low and cook, stirring frequently, for about 10 minutes, until the rice is partially cooked but still slightly crunchy.
- Transfer the rice mixture to a small baking dish if you’ve used a saucepan. Sprinkle the remaining sugar over the top, then transfer the pudding to the oven and bake for 15 minutes or until golden and bubbling on top.
- Serve the rice pudding warm with vegan ice cream or pouring cream and a sprinkle of extra ground cinnamon, if desired.
Jacoba - 2 years ago
Oh no! I thought this wonderful group would be free of vegan recipes and the like. I am certain my Nana wouldn’t have made rice pudding with soy milk. 😉 However, I’ve made rice pudding on the stove top just 2 days ago and it’s good to have an example that can be finished in the oven.
Thank you for all the interesting articles!
Best wishes
Jacoba