There’s something incredibly comforting about a warm bowl of vegan baked rice pudding, isn’t there? The creamy texture just wraps you up like a cozy blanket on a chilly evening. I still remember my grandma making it for me as a kid — the sweet aroma wafting through the house while I impatiently waited for it to cool down. This vegan baked rice pudding is not only easy to whip up, but it also brings back those nostalgic feelings. Trust me, once you try it, you’ll be hooked on its delightful creaminess and comforting vibes. Perfect for sharing or indulging solo!
Ingredients for Vegan Baked Rice Pudding
- 1 cup Arborio rice – This creamy, short-grain rice is perfect for achieving that classic pudding texture.
- 4 cups almond milk – You can use any plant-based milk, but almond gives a lovely nutty flavor.
- 1/2 cup maple syrup – For a natural sweetness that beautifully complements the other flavors.
- 1 teaspoon vanilla extract – Trust me, this adds a warm, inviting aroma and flavor.
- 1/2 teaspoon cinnamon – Just the right amount to spice things up, but feel free to add more if you love it!
- 1/4 teaspoon salt – A pinch of salt enhances all the sweet goodness.
- 1/2 cup raisins – These add a delightful chewiness and sweetness, but you can swap them out for your favorite dried fruit if you prefer.
How to Prepare Vegan Baked Rice Pudding
Getting started on this vegan baked rice pudding is super simple, and I promise you won’t regret it! First things first, preheat your oven to 350°F (175°C). This step is key to ensuring your pudding bakes evenly and comes out perfectly creamy.
In a large mixing bowl, combine the Arborio rice, almond milk, maple syrup, vanilla extract, cinnamon, and salt. I love to mix everything thoroughly — it helps the flavors meld together beautifully! Once that’s done, stir in the raisins. They add such a lovely sweetness and texture to the pudding.
Now, pour the entire mixture into a baking dish. Make sure it’s spread out evenly so it bakes just right! Pop it into the oven and set a timer for 45 minutes. Halfway through, give it a good stir; this will help keep the rice from sticking together and ensure that every bite is creamy. When the timer goes off, take it out and let it cool slightly before diving in. Trust me, the aroma will be irresistible, and the taste? Pure bliss!
Why You’ll Love This Recipe
- Incredibly creamy and comforting — it’s like a warm hug in a bowl!
- Easy to make with just a few simple ingredients — perfect for busy weeknights!
- Completely vegan-friendly, so everyone can enjoy it without worry!
- Customizable to your taste — add nuts, different dried fruits, or even a splash of coconut milk for a tropical twist!
- Great for meal prep — make a batch and enjoy it all week long!
Tips for Success
To make sure your vegan baked rice pudding turns out perfectly every time, here are a few tips I swear by! First, don’t skip the stirring halfway through baking; it keeps the rice from clumping and ensures that creamy texture everyone loves. If you’re feeling adventurous, try adding a splash of coconut cream for an extra layer of richness! Also, keep an eye on the baking time — ovens can vary, so just because it’s been 45 minutes doesn’t mean it’s done. If it’s still too soupy, give it a few more minutes. And remember, the pudding thickens as it cools, so don’t panic if it seems a bit loose at first!
Nutritional Information
Let’s talk numbers! This vegan baked rice pudding is not just delicious but also reasonably healthy. Each serving is estimated to have about 220 calories, making it a great guilt-free dessert. You’ll get around 10g of sugar, which comes from the maple syrup and raisins, and just 150mg of sodium. Plus, it contains 4g of fat, with only 0.5g being saturated fat. As for carbs, you’re looking at roughly 44g, with 2g of fiber and 4g of protein per serving. Remember, these values are estimates and can vary based on specific brands or ingredient choices you make. Enjoy every creamy bite knowing it’s not just tasty but also nutritious!
Storage & Reheating Instructions
To store any leftovers of your delicious vegan baked rice pudding, simply transfer it to an airtight container and keep it in the refrigerator. It’ll stay fresh for up to 3 days, but trust me, it might not last that long! When you’re ready to enjoy it again, just scoop out a serving and pop it in the microwave for about 30 seconds to 1 minute. You can also add a splash of almond milk to loosen it up if it thickens too much. Enjoy the cozy vibes all over again!
FAQ Section
Can I use a different type of rice? Absolutely! While Arborio rice gives that creamy texture, you can use other short-grain varieties like sushi rice or even brown rice for a healthier spin. Just keep an eye on the cooking time, as it may vary.
Is this vegan baked rice pudding gluten-free? Yes, this recipe is naturally gluten-free! Just double-check your ingredients to ensure no hidden gluten sneaks in.
Can I make it ahead of time? Definitely! You can prepare this vegan baked rice pudding a day in advance and store it in the fridge. Just warm it up before serving for that freshly-baked taste!
What can I use instead of maple syrup? If maple syrup isn’t your thing, agave nectar or coconut sugar work great too! Each will add a unique flavor while keeping it vegan.
Can I freeze the leftovers? Sure! Just store it in a freezer-safe container. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat as needed.
Call to Action
I’d love to hear what you think about this vegan baked rice pudding! If you give it a try, please leave a comment below and share your experience. Did you add any unique twists? Your feedback makes my cooking journey even more special, so don’t be shy!
For more delicious vegan recipes, check out this vegan pasta delight or these eggless crepes!
Imprimer
Vegan Baked Rice Pudding: 5 Comforting Secrets Unveiled
- Temps Total: 55 minutes
- Rendement: 4 servings 1x
- Alimentation: Vegan
Description
A creamy and delicious vegan baked rice pudding that’s easy to make.
Ingrédients
- 1 cup Arborio rice
- 4 cups almond milk
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup raisins
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the rice, almond milk, maple syrup, vanilla extract, cinnamon, and salt.
- Stir in the raisins.
- Pour the mixture into a baking dish.
- Bake for 45 minutes, stirring halfway through.
- Remove from oven and let it cool slightly before serving.
Notes
- You can substitute almond milk with any plant-based milk.
- Add more cinnamon for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 45 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: Vegan
La Nutrition
- Taille D'Une Portion: 1 serving
- Calories: 220
- Sucre: 10g
- De Sodium: 150mg
- La graisse: 4g
- Graisses Saturées: 0.5g
- Les Graisses Insaturées: 3.5g
- Les Gras Trans: 0g
- Les hydrates de carbone: 44g
- La fibre: 2g
- La protéine: 4g
- Le taux de cholestérol: 0mg
Mots-clés: vegan baked rice pudding
