The Paleo Penguin’s Vegan Rice Pudding

2 min


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The Paleo Penguin Rice Pudding
Cozy up this fall with something warm and tasty. Picture: Erin Chapman.
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Our Vancouver weather has taken a turn and you can definitely feel that winter is on its way. It’s raining daily and I had to break out the scarves and winter jacket the other week. Cold weather means tasty treats like rice pudding, hot chocolate, and cottage pie. I will get to those in another post.

Since I went paleo last January, I have rice only a couple times a month. The other day my mum and I were talking about rice pudding. She also has food allergies, but they are not the same as mine. She was telling me how she found a rice pudding she could eat at the store the other day and I commented it has been years since I have had any.

This stuck with me and today I decided to get creative and make some. Most of the time when you have food allergies, the only time you get a treat is when you make it yourself.

I was quite happy how it turned out considering I improvised the whole thing. It made quite a big portion so I have leftovers for later this week. I might even try freezing it. Nothing is better than curling up in a warm blanket with turtle, a movie and a toasty bowl of hot rice pudding.

Due to my allergies, the recipe is gluten free, vegan, dairy free, nut free, and egg free. I hope you enjoy it as much as I did!

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The Paleo Penguin’s Vegan Rice Pudding

This vegan rice pudding hits the spot on a cold day. It is egg free, gluten free, nut free, soy free, and dairy free.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: Dairyfree, Eggfree, Glutenfree, Paleo, Vegan, Vegetarian
Servings: 4 servings
Author: Erin Chapman
Cost: $6.00

Equipment

  • Oven
  • Large baking dish

Ingredients

  • 1 cup Albario Rice
  • 5 cups Dairy Free Milk Unsweetened Coconut Milk
  • 3 tbsp Sugar
  • 1.5 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • .5 cup Raisins
  • 1 tbsp Vegan Butter Used to coat the pan
  • 3 tsp Vegan Butter

Instructions

  • Use 1 tablespoon of vegan butter to coat the entire inside of the pan to prevent the rice pudding from sticking. It is recommended to use a caserole type dish that is a couple of inches deep.
  • Once the pan is coated, add rice, sugar, vanilla, cinnamon, nutmeg, raisins and milk into the pan. Stir to make sure everything is mixed well.
  • Take the remaining butter and add a couple of dollops into the mixture. They can sit on top and float as they will melt.
  • Cook at 375 degrees in the over for 60 minutes. Take out half way through and give the entire mixture a good stir.
  • To serve, scoop out into a bowl and top with a sprinkle of cinnamon. If you want, you can add a splash of dairy free milk and a dollop of butter. It is best to eat this hot, right out of the oven.

Notes

For this recipe, I used unsweetened coconut milk because that is what I can have. You could substitute it with another type of dairy free milk if you like. Just remember, if you use the regular that is sweetened, you might want to adjust the amount of additional sugar you use. This all depends on your tastebuds. 

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Erin Chapman

Erin is the owner and creator of The Paleo Penguin. She has multiple food allergies and cannot eat eggs, beans, most nuts, dairy, wheat or gluten. If you are looking for recipes with those ingredients, keep scrolling as you won't find it here.

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