BAKED VEGAN RICE PUDDING
This vegan rice pudding is creamy and delicious served warm or cold, or with fruit.
Provided by Andy
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring water, rice, and grapeseed oil to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Let stand for 5 to 10 minutes; fluff with a fork.
- Whisk soy milk, brown sugar, and salt together in a large bowl.
- Pour rice into a casserole dish; pour soy milk mixture on top. Add cinnamon sticks, cloves, and vanilla. Cover.
- Bake in the preheated oven until set, 30 to 45 minutes. Remove cinnamon sticks and cloves. Dust with ground cinnamon.
Nutrition Facts : Calories 265.5 calories, Carbohydrate 52.3 g, Fat 3.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 161 mg, Sugar 22.1 g
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Ihtesham Ullhasan
[email protected]Has anyone tried making this pudding in a slow cooker? I'm thinking it would be a great way to make it ahead of time.
Arthur Mcmanaway
[email protected]I'm wondering if you could use coconut cream instead of coconut milk in this recipe. I think it would make the pudding even richer and creamier.
KAKURU PETER
[email protected]I would love to see a version of this recipe that uses brown rice instead of white rice.
Crystal Brende
[email protected]This recipe is a great starting point, but I think it could be improved with a few tweaks.
Ryan Cowan
[email protected]I followed the recipe exactly but the pudding turned out lumpy. I'm not sure what I did wrong.
Douglas Ingram
[email protected]The pudding was a little too thick for my liking. I would add an extra cup of almond milk next time.
Felix Nachimbwe
[email protected]I thought the pudding was a little too sweet for my taste. I would reduce the amount of maple syrup by half next time.
Shafiq Rehmani
[email protected]I'm not sure why this recipe calls for baking the pudding for 45 minutes. I found that it was done after 30 minutes.
Nobuhle Gumede
[email protected]This pudding is also great served cold. I like to make a big batch and then keep it in the fridge for a quick and easy snack.
Shantell Shezi
[email protected]I added a sprinkle of cinnamon to the top of my pudding before baking it. It gave it a nice warm flavor.
subhan raza
[email protected]This recipe is a great way to use up leftover rice. I always have a container of cooked rice in my fridge, so it's easy to make this pudding on a whim.
Sabar Jutt
[email protected]I've made this pudding several times now and it's always a hit with my family and friends.
Nikesh Silwal
[email protected]I'm not a vegan, but I'm always looking for ways to reduce my dairy intake. This recipe is a great option for me.
Victor Okumu
[email protected]The coconut milk and maple syrup give this pudding a subtle sweetness that I really enjoyed.
Check asad Kamboh
[email protected]I love that this recipe is so easy to make. I was able to whip it up in no time.
Kawtar Wiwi
[email protected]This is the perfect comfort food for a cold winter day. It's warm, creamy, and satisfying.
Douglas Kondor
[email protected]I was skeptical about making rice pudding without dairy, but this recipe proved me wrong. It's absolutely delicious!
Jaquline Tundwa
[email protected]This vegan rice pudding is a game-changer! I've never had a plant-based dessert that tastes so creamy and decadent.