Baked Rice Pudding Vegan Food

BAKED VEGAN RICE PUDDING

Baked Vegan Rice Pudding image

This vegan rice pudding is creamy and delicious served warm or cold, or with fruit.

Provided by Andy

Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

2 cups water
1 cup Arborio rice
1 tablespoon grapeseed oil
33 fluid ounces vanilla-flavored soy milk
½ cup brown sugar
¼ teaspoon sea salt
2 cinnamon sticks
2 whole cloves
½ teaspoon vanilla bean paste
¼ teaspoon ground cinnamon, or to taste

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.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 52.3 g, Fat 3.6 g, Fiber 1.6 g, Protein 6.3 g, SaturatedFat 0.2 g, Sodium 161 mg, Sugar 22.1 g

PRESSURE-COOKER BUTTERNUT RICE PUDDING

Pressure-Cooker Butternut Rice Pudding image

This tasty rice pudding blends all our favorite flavors of fall into one comforting dessert. The ease of the pressure cooker allows you to limit your dishes and cuts cooking time.If preferred, raisins can be substituted for the dried cranberries. -Gretchen Monahan, Palmyra, PA

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons butter, divided
1/2 cup chopped walnuts
2 tablespoons plus 3/4 cup packed brown sugar, divided
1 medium butternut squash, halved and seeds removed
2-1/4 cups water, divided
1/3 cup dried cranberries
1-1/4 cups uncooked jasmine rice, rinsed
4 cups whole milk
1/4 cup cornstarch
1 medium apple, finely chopped
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Whipped cream, optional

Steps:

Select saute setting on a 6-qt. electric pressure cooker. Adjust for low heat; add 2 tablespoons butter. When butter is melted, add walnuts and 2 tablespoons brown sugar. Cook and stir until nuts are coated, 5-7 minutes. Press cancel. Transfer nuts to a bowl; set aside. Wipe inner pot clean., In the same inner pot, add squash, in batches, cut side down. Select saute setting; adjust for medium heat. Cook for 2 minutes. Press cancel. Return all squash to cooker. Add 1 cup water and cranberries. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 7 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Remove squash. Drain cranberries; discard cooking liquid. Place cranberries in a large bowl., When cool enough to handle, remove flesh from squash; discard skins. Place squash in a blender; cover and process until smooth. Wipe inner pot clean. Add rice and remaining 1-1/4 cups water. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Allow pressure to release naturally for 10 minutes; quick-release any remaining pressure. Stir rice into cranberries., In the same inner pot, whisk milk, cornstarch and remaining 1 tablespoon butter. Select saute setting; adjust for low heat. Simmer until thickened, about 5 minutes. Stir in 1 cup pureed squash (save remaining for another use), apple and remaining 3/4 cup brown sugar. Stir in rice mixture, vanilla and cinnamon. Cook and stir until thickened, 5-7 minutes. Press cancel. Pudding will continue to thicken upon standing. Serve warm with candied walnuts and if desired, whipped cream and additional ground cinnamon. Refrigerate leftovers.

Nutrition Facts : Calories 342 calories, Fat 11g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 77mg sodium, Carbohydrate 56g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

QUICK VEGAN RAISIN RICE PUDDING

Quick Vegan Raisin Rice Pudding image

This makes a great breakfast if you have leftover rice. Serve hot or cold with soy milk or cream. Adapted from How It All Vegan cookbook.

Provided by Sharon123

Categories Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 -3 cups soymilk (or almond milk)
2 cups cooked rice (I use short grain brown rice)
1 1/2 teaspoons cinnamon
1 tablespoon pure vanilla extract
1 cup raisins
1/2 cup slivered almonds
1/4 cup agave syrup (or honey, or maple syrup)

Steps:

In a medium saucepan, add the milk of choice, cooked rice, cinnamon, vanilla, raisins, almonds, and sweetener and bring to a boil.
Reduce heat and simmer on low heat about 15-20 minutes or until pudding thickens to desired consistency, stirring occasionally.
Makes 2 or more servings.

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