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
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
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
Team Gillis Realtor
I will be doing this immediately. This pudding looks delicious and really easy to make.
Sara
While I'm not a fan of rice pudding as it is, I would definitely go for this fruity spiced version! This is right up my street!
Ola
Oh jow you've managed to make rice pudding look so scrumptious ! The berry compote sounds divine.
choclette
Rice pudding always makes me think of home. It was one of my mother's regular pudds. That compote sounds like the perfect accompaniment.
Lucy Parissi
It sounds delicious and so comforting. I would love a bowl right now I am actually shivering inside the house with heating on!
Donna
Oh yes please I am definitely doing this!
Jodie Whitham
I was recently saying I need to try making rice pudding as it's a favourite dessert! Thanks for sharing your recipe x
Kate Hackworthy
It's a bit of a forgotten classic, isn't it!
Becca @ Amuse Your Bouche
Ooh yum, that compote sounds incredible. I bet it would be amazing on porridge too!
Kate Hackworthy
Oooh great idea! I have some in the fridge so I'll put it on my porridge in the morning 🙂