Vegan raspberry and oat rice pudding

Vegan raspberry and oat rice pudding made with pudding rice, oat milk and raspberry purée. A creamy dessert with a fruity note that you can easily make ahead – enjoy the bold flavours!

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 25 min
• Total time: 35 min
• Calories: 340 kcal per serving
• Protein: 8 g
• Fat: 5 g
• Carbs: 60 g

Ingredients

• 100g pudding rice
• 400ml oat milk
• 2 tbsp raspberry purée
• 1 tbsp maple syrup
• 1 pinch of sea salt

Method

You’ll need: saucepan

1. Put the pudding rice in a saucepan with the oat milk and a pinch of sea salt.
2. Briefly bring everything to the boil, then turn the heat down to the lowest setting.
3. Carefully stir the raspberry purée into the hot mixture so it blends in well.
4. Cover and leave the rice to swell for about 25 min until the milk is almost completely absorbed.
5. Serve the rice pudding warm, drizzled with maple syrup.

Good to know

A creamy classic. This oat rice pudding is made without any industrial additives and is lovely and warming.

Swaps

Raspberry purée → pistachio butter (for pistachio rice pudding; contains tree nuts) Raspberry purée → mango purée (for mango rice pudding) Raspberry purée → hazelnut butter (for hazelnut rice pudding; contains tree nuts) Raspberry purée → lemon zest (for lemon rice pudding)

Cooking tips

Stir regularly, as oat milk catches on the bottom of the pan a little faster than ordinary cow's milk because of its natural starchiness.

Storage

Keeps in an airtight container in the fridge for up to three days.

Allergens

Keep in the fridge! Contains gluten (oats) unless the oat milk is labelled gluten-free.

Frequently asked questions

How long does raspberry and oat rice pudding keep in the fridge?

Keeps in an airtight container in the fridge for up to three days.

Dairy-free recipes