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Vegan rice pudding with pear and berry compote served in bowls

Vegan rice pudding with pear & berry compote

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Serves 4

Serve up this creamy vegan rice pudding, made with almond milk for extra nuttiness, with a no-added-sugar compote for a healthier alternative to jam

  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal193
low infat2g
saturates0.3g
carbs38g
sugars17g
fibre5g
protein3g
salt0.2g
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Ingredients

  • 100g pudding rice
  • 1 tbsp maple syrup
  • ½ tbsp vanilla bean paste or ½ vanilla pod, seeds scraped out
  • 650ml unsweetened almond milk plus an extra splash to serve (optional)

For the compote

  • 2 ripe pears, peeled, cored and chopped
  • 250g frozen or fresh mixed berries
  • 1 medium orange, juiced, zest peeled into strips using a vegetable peeler

Method

  • STEP 1

    Heat the oven to 150C/130C fan/gas 2. Rinse the rice in a sieve under cold running for a few seconds, then tip into an 850ml baking dish. Mix in the maple syrup, vanilla, a strip of orange zest and almond milk. Cook, uncovered, on the middle shelf of the oven for 2 hrs until the rice is tender, most of the milk has been absorbed, and the mixture is creamy.

  • STEP 2

    Meanwhile, put the pears, berries and orange juice in a small pan over a medium heat. Cook for 10-15 mins until the berries have broken down and reduced, and the pears are tender. Add a splash of water during cooking, if needed, to create a jammy compote. Leave to cool slightly. Add a splash more almond milk to the rice pudding if you prefer a looser consistency, then serve with the compote.

Goes well with

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