Vegan Reisauflauf
Reisauflauf is a beloved Austrian home‑style dessert: creamy, tender rice baked until golden and fluffy, sweetened gently and dusted with icing sugar. This vegan version keeps all the comforting, soft texture and warm milky flavour — using no eggs or dairy — perfect as a sweet breakfast, light dessert, or cosy treat any time of day.
Shared by paula
Time
50 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Base;
- 150g short‑grain rice or pudding rice
- 750ml unsweetened plant milk (oat or soy works best)
- 80g sugar,, 1 tsp vanilla extract,, ½ tsp ground cinnamon
- Pinch of salt,, 2 tbsp melted vegan butter
- Optional: 50g raisins or diced apple
- #To Finish;
- Icing sugar for dusting
- Extra cinnamon (optional)
👩‍🍳 Instructions
- 1
Rinse rice well. Place in a pot with plant milk, sugar, vanilla, cinnamon, salt, and butter. Bring to a gentle simmer, then cook on low for 15 minutes until rice is half‑done and creamy. Stir in raisins or apple if using.
- 2
Pour the mixture into a lightly greased baking dish. Bake for 35–40 minutes until the top is golden and set, and the rice is fully tender.
- 3
Let cool slightly, dust generously with icing sugar and extra cinnamon. Serve warm.