This vegan rice pudding is creamy and delicious served warm or cold, or with fruit.

Andy

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Recipe Summary

prep:
10 mins
cook:
50 mins
additional:
5 mins
total:
1 hr 5 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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

266 calories; protein 6.3g 13% DV; carbohydrates 52.3g 17% DV; fat 3.6g 6% DV; cholesterol 0mg; sodium 161mg 6% DV. Full Nutrition
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