Recipe: Baked Rice Pudding (vegan)

   This time of year, when the weather traps us inside, I always like to fill the kitchen with the wonderful smells I remember from childhood. Something sweet and creamy, like this vegan rice pudding, is the perfect comfort food for dessert or even breakfast on a cold day. There are only a few ingredients, and it goes together quickly. It does take a long time to bake, but the way the house smells as it bakes makes it worth the time. Everyone who comes in will say, “Yum, what smells so good?”


1/2 cup white or brown rice (brown rice takes a little longer to cook)

4 c. soy milk

2 tsp. vanilla

1 tsp. cinnamon

dash of nutmeg

1/4 c. honey

   Preheat oven to 275 degrees. Mix all ingredients together in a bowl and then transfer to a lightly sprayed, ovenproof, 1 1/2 qt. casserole.

   Bake uncovered for 2 – 3 hours, stirring every half hour, until done. Remove from oven just before rice is completely done because it will continue to cook a little as the rice cools. If you cook until you think it’s completely done the rice may get mushy as it cools, and I think rice pudding is best when each grain of rice is separate and distinct — not one congealed mass.

   Serve warm or cold — it’s delicious either way!

Baked Rice Pudding (vegan)

6 thoughts on “Recipe: Baked Rice Pudding (vegan)

  1. I’ve heard that before, but as I’ve said, I always ask my self, “Did Adam and Eve have this available to them?” when I question an ingredient. I believe that the original diet (in The Garden) is the healthiest. Because of honey’s excellent nutrutional and healing properties it is usually my sweetener of choice. It is useable in its natural state and requires no processing at all. Plus, it has been used all over the world for thousands of years without any adverse side effects (something that can’t be said for many sweeteners that are on the market today).

  2. I love rice pudding and can’t wait to try this recipe. I also wanted to let you know that your blog is great. I’m enjoying reading your entries.

  3. Still, it is not vegan. Vegetarian at best. Looks like a good recipe,
    could substitute with rice syrup to make it vegan. Since it is a
    product made from bee’s, it can not be in a vegan grouping.
    Referencing Adam and Eve ????, you’re making a funny right? 🙂
    I’m making your recipe tonight.

  4. I agree, that’s how I always think about it also, Adam and Eve, how would they have eaten. I’m making this right now with almond milk. Ah, homemade almond milk rice pudding, I can’t wait.

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