Rice pudding in a grey rectangular baking dish topped with chopped pistachios and fresh raspberries with a wooden spoon lifting up a mouthful of it
Print

Vegan Rice Pudding (Gluten-Free)

This Vegan Rice Pudding is rich and creamy, perfectly sweet and subtly spiced. It's the best easy, comforting dessert that can be enjoyed hot or cold!
Course Dessert
Cuisine British
Keyword vegan dessert, vegan pudding, vegan rice pudding
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 225kcal
Author Rhian Williams

Ingredients

  • 75 g uncooked pudding rice (or sub Japanese sushi rice)
  • 4 tablespoons maple syrup (or sub any other sweetener)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (or sub a pinch of ground nutmeg)
  • 600 ml unsweetened cashew milk (or sub unsweetened almond milk or oat milk)
  • 400 g tin of coconut milk

Instructions

  • Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit)
  • Place all the ingredients in a large baking dish and mix well
  • Bake in the oven for 1 hour, until rice is cooked and the top starts to brown slightly
  • Can be enjoyed immediately if you want to eat it hot, but it's also delicious cold
  • Keeps in the fridge for up to a few days

Notes

Can you make this Rice Pudding on the hob (stovetop)?

To make this Rice Pudding on the hob (stovetop):
  • Place all the ingredients in a large pan (with a lid) and mix well.
  • Bring to the boil and keeping a lid on it, cook on a low heat, stirring regularly, for around 30 minutesĀ until rice is cooked.

Nutrition

Calories: 225kcal | Carbohydrates: 21g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Sodium: 78mg | Potassium: 191mg | Sugar: 8g | Vitamin C: 0.7mg | Calcium: 30mg | Iron: 2.3mg