Vegan Rice Pudding with Winter Spiced Berry Compote

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 or tasty breakfast.

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.

How to make 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.

If you’re looking for other flavours, try my raspberry compote or mango compote. 

Vegan Rice Pudding with Winter Spiced Berry Compote

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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. 

5 from 1 vote

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Course: Breakfast

Cuisine: British

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4

223 kcal

Author: Kate Hackworthy | Veggie Desserts

Ingredients

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
• ⅛ tsp ground cloves

To serve:

• Mixed seeds optional

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Instructions

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.

Nutrition Information

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

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts!

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.