AFYP Recipe Board

AFYP: Baked Rice Pudding

Baked rice pudding. Google image.

Welcome to another “Advocate From Your Plate” recommended Vegan recipe.

Do you have a couple of hours to bake something scrumptious?

Sound too long? It needn’t be.

When I know I am going to be occupied on a project or with a program for a couple of hours, I mix this up, stick it in the oven, and two hours later voila! One of the most comforting comfort foods there is. This rice pudding recipe bakes at 30-minute intervals where all you need is jump up and give it a quick stir every 30 minutes, then back to business, or the show.

TIME: About 2 hours, mostly unattended
MAKES: At least 4 servings


1/2 cup any white rice
1/3 cup Sugar in the Raw
Pinch salt
4 cups Blue Diamond Almond Breeze almond milk – Silk almond milk is yummy too.
(Note: If you want to add vanilla this should be done after baking)

1. Combine the rice, sugar, salt, and milk in a large gratin dish that holds at least 6 cups. Stir a couple of times and put it in the oven, uncovered. Bake for 30 minutes, then stir. Bake for 30 minutes longer, then stir again; at this point the rice might be swelling up and the milk should begin to develop a bubbly skin (if so, stir it back into the mixture).
2. Cook until the rice plumps and starts to become a more noticeable part of the mixture and the skin becomes more visible and darker, about 30 minutes more. Now the pudding is getting close to done, so check on it every 10 minutes, stirring each time (it should reach the right texture in 10 to 30 minutes, depending on the kind of rice you used).
3. The pudding will be done before you think it’s done. The rice should be really swollen and the milk thickened considerably but still pretty fluid (it will thicken more as it cools). Serve warm, at room temperature, or cold.

You must use white rice in this recipe, but you have some choices: long-grain aromatic rice (like basmati or jasmine) will deliver the most delicate texture and fragrance. Short- or medium-grain white rice (like Arborio) will be more thick and chewy. Supermarket long-grain rices will be somewhere in between.

5 Ways to Change the Flavor:
1. Substitute coconut, soy, rice, or nut milk for the milk.
2. Stir in a piece or two of whole spice (cinnamon sticks, cloves, or nutmeg) at the beginning of cooking.
3. Stir in a teaspoon of grated citrus zest at the beginning of cooking.
4. Add 1 teaspoon vanilla extract after cooking.
5. Add up to 1/2 cup chopped toasted nuts right before serving.

Vegan Recipes are part of the The Horse Fund’s Advocate From Your Plate campaign.

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