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5 from 1 vote

Vegan Rice Pudding with Winter Spiced Berry Compote

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. Great as a dessert or breakfast. 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast
Cuisine: British
Servings: 4
Calories: 223kcal
Author: Kate Hackworthy | Veggie Desserts


For the vegan rice pudding

  • 100 g (1/2 cup) pudding rice
  • 600 ml (2 1/2 cups) almond milk or other non-dairy milk
  • 3 tbsp caster sugar
  • ½ tsp vanilla extract

For the winter-spiced berry compote

  • 200 g (1 1/4 cups) frozen mixed berries
  • 4 tbsp caster sugar
  • 3 tbsp water
  • ½ tsp vanilla extract
  • ¼ tsp ground ginger
  • ¼ tsp ground cinnamon
  • tsp ground cloves

To serve:

  • Mixed seeds optional


For the winter-spiced berry compote:

  • 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.

For the vegan rice pudding:

    To cook in an oven:

    • 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. But in the oven and cook for 2 hours. Stir well before serving and top with the berry compote.


    Calories: 223kcal | Carbohydrates: 48g | Protein: 2g | Fat: 2g | Sodium: 197mg | Potassium: 55mg | Fiber: 2g | Sugar: 25g | Vitamin A: 25IU | Vitamin C: 1.2mg | Calcium: 191mg | Iron: 0.3mg