Baked Rice Pudding Vegan Recipes

VEGAN RICE PUDDING

Steps:

• Gather the ingredients. Preheat the oven to 275 F and lightly oil a 1 1/2-quart ovenproof dish.
• Mix all of the ingredients in a large bowl and transfer the mixture to the prepared dish.
• Cover and bake for 2 hours; remove the cover and bake for another hour, or until the pudding sets.
• Serve hot or cold and enjoy.

OLD FASHIONED BAKED RICE PUDDING

Steps:

• In a large bowl, combine eggs, sugar and salt.
• Gradually whisk hot scalded milk into egg mixture.
• Stir in rice, raisins and vanilla.
• Pour into a greased quart casserole dish.
• Set casserole into a larger ovenproof dish.
• Fill larger dish with hot water until water reaches halfway up the casserole dish (Bain Marie Technique).
• Bake@ 325 for 90 minutes, or until knife pulls out clean.

VEGAN BAKED RICE PUDDING

Steps:

• Put rice milk and vanilla extract in a pot and bring to a boil.
• When it starts boiling, add rice and cook for around 30 minutes, or until rice becomes soft.
• Meanwhile, peel and shred apples and prepare lemon juice.
• When rice is cooked, add apples, lemon, cinnamon, maple syrup and mix it well together.
• Put it in a pan and bake for 40 minutes at 180°C.
• When it's baked, let it cool down a bit, so it can harden and you'll be able to cut it into nice pieces.

OLD FASHIONED RICE PUDDING

Steps:

• Preheat the oven to 325 degrees.
• Lightly butter a 9" x 13" glass baking dish.
• Next pour in the almond milk, rice, raisins, all the spices and the vanilla.
• Mix it in the dish. I use my fingers and spread the rice over the bottom as evenly as I can.
• Dot the vegan butter over the top.
• Put it in the preheated oven and bake for 2-1/2 to 3 hours.
• Check it at 2 to 2-1/2 hours and see if it is the creamy moisture that you like. See if the rice is done. You may bake it longer if you think it is still too wet.
• At the end of baking there will be a baked 'crust' on the top of the casserole. You just remix it all in the casserole and serve warm or cold.

VEGAN BROWN RICE PUDDING

Steps:

• In a heavy, medium saucepan, place the brown rice and water and bring to a boil.
• Reduce heat to low, cover, and simmer until very soft, about 40 to 50 minutes.
• Preheat the oven to 350 degrees. Grease a large baking dish with coconut oil (I used a 9-inch square ceramic dish).
• In a large bowl dissolve the arrowroot powder in 1 cup of the milk (I used 1 ½ cups milk here to make it extra sweet and creamy). Add the cooked rice, raisins, maple syrup, vanilla, cinnamon, and salt; mix well to combine.
• Transfer to the baking dish. Cover with foil and bake until browned and bubbly, about 1 hour.
• Remove from the oven and stir in the remaining ½ cup of milk. Let cool for about 1 hour before serving. Garnish with nuts.

BAKED VEGAN RICE PUDDING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring water, rice, and grapeseed oil to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, about 15 minutes. Let stand for 5 to 10 minutes; fluff with a fork.
• Whisk soy milk, brown sugar, and salt together in a large bowl.
• Pour rice into a casserole dish; pour soy milk mixture on top. Add cinnamon sticks, cloves, and vanilla. Cover.
• Bake in the preheated oven until set, 30 to 45 minutes. Remove cinnamon sticks and cloves. Dust with ground cinnamon.

CLASSIC RICE PUDDING

Steps:

• Heat the oven to 160C/140C fan/gas 3 and butter a 1.5-litre baking dish. Put the pudding rice, sugar, vanilla, milk and cream in a bowl and stir to combine. Pour the mixture into the prepared dish and grate over a generous layer of nutmeg. Bake for 1 hr 30 mins until a brown skin has formed on top and the rice is cooked and tender.
• Leave to cool slightly, then scoop the warm pudding into bowls and serve with a dollop of jam on top.