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Almond Milk Rice Pudding


Description

Who said vegans can't enjoy rice pudding? In this Almond Milk Rice Pudding, the almond milk can easily be substituted with other nut milks.


Ingredients

Units Scale
  • 60g (4 tbsp) vegan butter
  • 115g (4 oz) pudding rice
  • 55g (2 oz) caster sugar
  • 850ml (1 1/2 pints) almond milk
  • 2.5ml (1/2 tsp) vanilla extract
  • 2.5ml (1/2 tsp) ground nutmeg
  • 2.5ml (1/2 tsp) ground cinnamon

Instructions

  1. Preheat the oven to 150°C (fan 130°C/300°F/gas 2).
  2. Grease a 1.2 litre (2-pint) baking dish with 15g (1 tbsp) of melted butter, place the rice in the dish and sprinkle with sugar.
  3. Heat the milk in a saucepan until almost boiling – don’t allow the milk to burn – and then pour it over the rice. Add the vanilla extract and mix everything together well.
  4. Cut the remaining butter into small chunks and scatter over the top together with some freshly grated nutmeg and cinnamon – enough to give it a good dusting.
  5. Place the dish in the oven and bake for 1½ – 2 hours until the pudding has gone golden on top.
  6. Serve warm or cold. Enjoy!

Notes

  • If eating the rice pudding warm, you can add a splash of milk to it to cool it down, plus it's extra lubrication.
  • Feel free to experiment with other plant-based milks.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Dessert
  • Method: Bake
  • Cuisine: English

Keywords: almond milk rice pudding, baked pudding recipe, vegan rice pudding with almond milk, british dessert recipe