Baked Vegan Rice Pudding

Rice pudding is given a vegan makeover in this recipe that's delicious and creamy whether it's served warm or cold.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 266 Calories

Ingredients

• 2 cups water
• 2 cinnamon sticks
• 2 whole cloves
• 1 cup Arborio rice
• 1 tablespoon grapeseed oil
• 33 fluid ounces vanilla-flavored soy milk
• 0.5 cup brown sugar
• 0.25 teaspoon ground cinnamon, or to taste
• 0.25 teaspoon sea salt
• 0.5 teaspoon vanilla bean paste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Whisk soy milk, brown sugar, and salt together in a large bowl.

Step 4

Pour rice into a casserole dish; pour soy milk mixture on top. Add cinnamon sticks, cloves, and vanilla. Cover.

Step 5

Bake in the preheated oven until set, 30 to 45 minutes. Remove cinnamon sticks and cloves. Dust with ground cinnamon.