This vegan rice pudding is rich, creamy and easy to make. I’ve topped it with a quick winter spiced berry compote that has a sweet sharpness that contrasts the rich pudding beautifully.
Rice pudding is such a simple, yet decadently rich dessert. It’s sweet, creamy and has that lovely distinctive texture from the pudding rice. I’m sure you’ve had it before; it’s such a retro classic. Being mild and sweet, I like it contrasted with a sweet/tart berry compote. This winter-spiced berry compote is easy to make with frozen fruit and I’ve added warming winter spices for extra flavour and aroma. For a bit of added crunch, sprinkle mine with mixed seeds or nuts.
For the vegan rice pudding, you can use any dairy-free milk that you like. I prefer it with almond, but coconut, soya or oat milk would all work well. They each bring their own flavour and creaminess to the dessert.
Vegan Rice Pudding with Winter Spiced Berry Compote
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This vegan rice pudding is rich, creamy and easy to make. I’ve topped it with an easy winter spiced berry compote that has a sweet sharpness that contrasts the rich pudding beautifully.
- 100 g pudding rice
- 600 ml almond milk or other non-dairy milk
- 3 tbsp caster sugar
- ½ tsp vanilla extract
- 200 g frozen mixed berries
- 4 tbsp caster sugar
- 3 tbsp water
- ½ tsp vanilla extract
- ¼ tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛ tsp ground cloves
- Mixed seeds optional
- Add all ingredients to a saucepan over a medium/low heat and stir well. Allow to bubble and cook for 15-20 minutes until thick, stirring often. Taste and add more sugar if desired.
- You will also need 1 tbsp vegan butter-type spread
- Preheat oven to 180C/325F. Rub the vegan spread around the base and sides of a medium-sized ovenproof casserole dish.
- Wash the rice in a sieve under cold running water and drain well. Add the rice and all other rice pudding ingredients to the casserole dish and mix well. Cook for 2 hours. Stir well before serving and top with the berry compote.
- Wash the rice in a sieve under cold running water and drain well. Add the rice and all other rice pudding ingredients to the bowl of the multicooker and mix well. Close the lid and select ‘Oatmeal’ for 30 minutes. Allow to sit for 5 minutes to thicken further. Stir well before serving and top with the berry compote.
Berry compote really is as easy as heating berries in a pan on the hob until it’s thick and bubbling. You can add sugar to offset the sharpness of the berries, or else try it with maple syrup or coconut sugar. I love the heady aromas of cinnamon, ginger and cloves, but feel free to leave them out of use your favourite sweet spices.
I made this vegan rice pudding in my REDMOND Multicooker 4502E, but you can also make it in the oven – it just takes a lot longer!
I love the versatility of my multicooker and I’ve used it a LOT over the past few years. The best way to describe it is that it’s like a fast slow cooker – it gives the flavour and texture of slow cooking, but in a fraction of the time. If your kitchen is anything like mine, then it’s rammed with gadgets. But this one really will be used often. Not only does it work like a fast slow cooker, but you can also use it to boil, fry, bake and steam. You can make stew, boil pasta, make a stir fry, bake a cake and even make yogurt! Plus so much more. It comes with a very handy cookbook so you can get your head around just how much it does.
What makes it so different is that it has a 3D heating system, which means that it simultaneously cooks on the bottom, sides and top. That’s what gives it it’s speed! Redmond says it also saves minerals and vitamins in the food, which can only be a good thing. Check out my review of the Redmond Multicooker.
The Redmond Multicooker is really one of those do-it-all gadgets that can replace lots of other kitchen equipment. It’s really really good for student housing and where there isn’t a lot of space. I’ve used mine in the past to make vegan Spanish beans, vegan corn chowder, superfood cake bars, farro, chickpea and kale stew, carrot cake oatmeal , cheese and jalapeno corn bread, easy vegan laksa and much more!
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Disclosure: This post was commissioned by Redmond Multicookers. I use the 4502E. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – Vegetable Cakes, Healthy Food and Lifestyle. All opinions are my own.