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Creamy rice pudding with hot raspberries
Creamy rice pudding with hot raspberries: an easy dessert with oat milk, vanilla, cinnamon, a little coconut sugar and a fruity raspberry topping – warm, gentle and quick to make.
At a glance
Serves 2
Prep time: 5 min
Cooking time: 35 min
Total time: 40 min
Calories: 380 kcal per serving
Protein: 10 g
Fat: 5 g
Carbs: 68 g
Ingredients
125 g pudding rice
500 ml oat milk
2 tbsp coconut sugar
200 g raspberries
1 tbsp water
1 tsp vanilla extract
1 pinch of salt
1 pinch of cinnamon
Method
You’ll need: saucepan · wooden spoon
Put the pudding rice, oat milk, vanilla extract and a pinch of salt in a wide pan and heat slowly.
Let the rice pudding simmer gently over a low to medium heat, stirring regularly, until creamy and soft.
Stir the coconut sugar and cinnamon into the rice pudding and leave to stand briefly so everything combines evenly.
Put the raspberries in a small pan with a little water and warm them gently until they soften and start to fall apart.
Give the hot raspberries a quick stir and leave them chunky or smooth, depending on the consistency you want.
Spoon the creamy rice pudding into bowls, top with the hot raspberries and serve warm.
Good to know
There's something cosy about rice pudding like this. Warm, creamy and with fruity acidity on top, it's pleasantly simple. Just right when you fancy something sweet without much effort.
Swaps
Oat milk → unsweetened almond milk | coconut sugar → mashed banana (adds a little fibre) | raspberries → blueberries or cherries (different plant compounds and fruity acidity) | vanilla extract → seeds from a vanilla pod (no additives, more intense flavour)
Allergens
Made with oat milk, the recipe is usually dairy-free, but it contains gluten unless the oat milk is certified gluten-free; if you swap in almond milk, it contains tree nuts. In a mild version it's well suited to children, and during pregnancy pasteurised products and thoroughly heated raspberries are the safe choice.
