Vegan Baked Rice Pudding Food

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 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.

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.

BAKED RICE PUDDING - VEGAN

Steps:

• Mix all ingredients in a bowl pour into a cake pan or casserole dish.
• Bake at 350 for 1 hour or until knife inserted comes out clean.

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.

VEGAN RICE PUDDING WITH PEAR & BERRY COMPOTE

Steps:

• 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.
• 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 pear is 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.