Baked Vegan Rice Pudding

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

Prep Time:
10 mins
Cook Time:
50 mins
Additional Time:
5 mins
Total Time:
1 hrs 5 mins
6 servings


  • 2 cups water

  • 1 cup Arborio rice

  • 1 tablespoon grapeseed oil

  • 33 fluid ounces vanilla-flavored soy milk

  • ½ cup brown sugar

  • ¼ teaspoon sea salt

  • 2 cinnamon sticks

  • 2 whole cloves

  • ½ teaspoon vanilla bean paste

  • ¼ teaspoon ground cinnamon, or to taste


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. 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.

  3. Whisk soy milk, brown sugar, and salt together in a large bowl.

  4. Pour rice into a casserole dish; pour soy milk mixture on top. Add cinnamon sticks, cloves, and vanilla. Cover.

  5. Bake in the preheated oven until set, 30 to 45 minutes. Remove cinnamon sticks and cloves. Dust with ground cinnamon.

Nutrition Facts (per serving)

266 Calories
4g Fat
52g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 266
% Daily Value *
Total Fat 4g 5%
Saturated Fat 0g 1%
Sodium 161mg 7%
Total Carbohydrate 52g 19%
Dietary Fiber 2g 6%
Total Sugars 22g
Protein 6g
Calcium 234mg 18%
Iron 2mg 12%
Potassium 224mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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