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!Print Recipe
The Paleo Penguin’s Vegan Rice Pudding
- Large baking dish
- 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
- 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.