Oven-baked Rice Pudding

23 Jul

This is a delicious and ridiculously easy to cook recipe, the prep before it goes in the oven takes only 5 mins. We ate it snuggled up in Greta’s bed at about midnight, marathon watching the L word.

Jess with Rice

Jess with Rice

Greta with Rice Pudding

Greta with Rice Pudding









Ingredients: 4 cups of unsweetened soy milk (or substitute one of the cups for coconut milk for a variation), 1 cup of risotto rice, 3/4 cup of sugar, 1/2 cup of raisins, 1 teaspoon vanilla essence, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, jam and almond slices to serve

Mix all the ingredients togther in a casserole dish, bake at 180 degrees for about an hour, untill the pudding has formed a brown skin on top. If you are using coconut milk, you’ll want to use a bit less sugar. Serve with jam and almonds.

Rice Pudding

Rice Pudding

4 Responses to “Oven-baked Rice Pudding”

  1. Tom Lloyd July 24, 2011 at 9:53 pm #

    Seems like quite a lot of sugar…and it’s “casserole” by the way. I’m not sure how important spelling is in recipes but I’m pretty sure that I would want to know the difference between beef and beer and carrot and crouton and vinaigrette and vinegar and paprika and pimenton and chile and chilli and so on.

    • radicalrabbit July 25, 2011 at 1:15 am #

      Yeah, sorry… both me and Greta are dyslexic so are prone to making spelling mistakes!
      We found the sugar to be a good level of sweetness at just three quarters. If you were using sweetened soy milk or coconut milk youll probably want to use a tad less. I do have a sweet tooth though, so if you like your rice puddings more savoury, you might want to use less.
      Jess x

      • Sheindal March 2, 2013 at 1:34 am #

        If you wanted to avoid refined sugar (healthwise and bone char-wise) you could use date syrup instead, which you can buy in ‘international’ shops or make yourself by soaking dates in hot water and then processing them to liquid. I don’t measure but perhaps one cup of each, though how much you’d need to add to equal your desired amount of sugar I’m not sure mind you, maybe half that, as when I made it today it was _really_ sweet with about 7 dates.

        I’ve done the same when making sweet pastry too, just cut the amount of pastry liquid to reflect how much date liquid you add. It isn’t sweet in the same way as sugar is, but must be better for you as dates have iron and all sorts in…


  1. Note #133 « It's okay not to be okay. - May 21, 2012

    […] If it could be cooked, it could be baked, too, right? That’s how I got to Naked Vegan Cooking. Instead of using soy milk I made my own oat milk, and I left out the raisins. I used to love […]

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