🍰 Desserts

Vegan Rice Pudding with Stewed Fruit

Rice Pudding is one of the most beloved homestyle desserts across the UK and Europe — loved for its soft, creamy texture, gentle sweetness, and warm vanilla flavour. This vegan version keeps every bit of that comforting charm, using rich plant milk and short‑grain rice, topped with sweet‑tart stewed fruit. It works perfectly as a cosy breakfast, a light dessert, or a nostalgic treat — with no dairy or eggs at all.

Shared by paula

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Time

50 min

Serves

Difficulty

easy

🛒 Ingredients

#Creamy Rice Pudding;
¾ cup short‑grain pudding rice or arborio rice
4 cups unsweetened plant milk (oat, soy, or almond work best)
¼–⅓ cup caster sugar or maple syrup (adjust to taste)
1 tsp pure vanilla extract
1 strip lemon zest (optional, adds lovely freshness)
Pinch of fine salt,, 1 tbsp vegan butter or coconut oil (optional, for extra richness)
#Stewed Fruit;
2 cups mixed fruit (cherries, plums, berries, rhubarb, or apples — fresh or frozen)
2–3 tbsp caster sugar or maple syrup,, 1 tbsp lemon juice,, 1 tbsp water
Optional: pinch of cinnamon or a splash of vanilla

👩‍🍳 Instructions

1
Make the rice pudding: Place rice, plant milk, sugar, vanilla, lemon zest, and salt in a heavy‑based saucepan. Bring gently to a simmer, then turn heat to low.
2
Cook slowly: Stir frequently to stop sticking, and simmer for 35–45 minutes until the rice is very soft and the mixture is thick and creamy. Stir in vegan butter if using. Remove lemon zest.
3
Make the stewed fruit: While the rice cooks, place fruit, sugar, lemon juice, and water in a small pan. Simmer over medium heat for 8–12 minutes until the fruit softens and releases its juices into a thick syrup. Add spices if you like.
4
Serve: Spoon the warm creamy rice pudding into bowls, and top generously with the sweet stewed fruit and its syrup. Enjoy warm, or chill and serve cold.