Baked Rice Pudding – Dairy Free: A traditional baked rice pudding but which is totally dairy free and vegan – made with Almond Milk and vegan margarine. Serve this delicious old-fashioned pudding with a dollop of marmalade or jam.
with
Unsweetened Almond Breeze®
January is nearly at an end, and with it some Arctic weather has blown in – we’ve had high winds all night with sleet and snow, and it seems that winter has really arrived here in North Wales. With the cold weather comes an elemental desire to cosy up in front of the fire with bowls of soup, stews and good old-fashioned British puddings. One of my favourite puddings is a traditional baked rice pudding – yes, you can get wonderfully unctuous and creamy versions in tins, but you can’t beat the real thing with its golden brown aromatic spiced skin. Today’s recipe for Baked Rice Pudding – Dairy Free is exactly that, but it’s a vegan version of the usual cow’s milk pudding, made with Blue Diamond Unsweetened Almond Breeze®, which is a delicious almond drink made with Californian almonds.
We are not Vegan, but we do have a very healthy diet where plant-based and vegetarian meals often make an appearance on the table. So when I was approached to see if I could create a vegan recipe for Veganuary using Blue Diamond Unsweetened Almond Breeze® I was keen to give it a go. I have neighbours who are vegan, so I do have non-dairy milk in store for when they pop over for a brew or a meal, but I’ve not tried almond milk for a while. Unsweetened Almond Breeze® is low in calories as well as being dairy-free with only 13 calories per 100ml, as opposed to 31 calories per 100ml for a leading brand’s unsweetened soya milk, that’s less than half the calories of skimmed milk too, which is what we normally drink and use.
Did we notice a difference with using Unsweetened Almond Breeze® instead of cow’s milk? Not really, and if you are keen to follow a vegan diet or you are lactose intolerant than this is a wonderful alternative. As well as using it for today’s recipe for Baked Rice Pudding – Dairy Free, we’ve also tried it in tea and coffee, and I’ve made porridge with it too. This great dairy-free alternative is also high in calcium and vitamins D, E and B12, so you are getting your essential vitamins and minerals. You can buy Unsweetened Almond Breeze® at the following supermarkets and shops: TESCO, SAINSBURY’S, ASDA, WAITROSE, OCADO and BOOTHS. DO give my recipe a go, and if you make it, then why not add a dollop of marmalade (I used homemade marmalade on mine), or jam to serve for a very traditional British serving idea. And for more recipe ideas, why not pop over to Blue Diamond’s recipes page here: Blue Diamonds Almonds.
The printable recipe is shared below and please let me know if you make it! Have a wonderful week ahead, Karen
*Disclaimer: Paid collaborative work*
Baked Rice Pudding – Dairy Free
Print recipe
| Serves | 6 |
| Prep time | 5 minutes |
| Cook time | 2 hours |
| Total time | 2 hours, 5 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Halloween |
| Region | British |
| By author | Karen Burns-Booth |
Ingredients
- 1.2 litres Almond Milk (I used Blue Diamond Unsweetened Almond Breeze)
- 140g pudding rice (short grain rice)
- 4 tablespoons white caster sugar
- 25g dairy free margarine (or spread)
- Freshly grated nutmeg
- Marmalade or jam to serve
Note
A traditional baked rice pudding but which is totally dairy free and vegan - made with Almond Milk and vegan margarine.
Directions
| Step 1 | Pre-heat oven to 140C/275F/Gas mark 2 and grease a large baking dish with some of the margarine. I used an enamel pie dish. |
| Step 2 | Gently heat the milk in a saucepan and add the rice and sugar, stir well and pour into the prepared baking dish. |
| Step 3 | Add little knobs of margarine over the top, and then grate fresh nutmeg over the top. (You can use ready-ground nutmeg too) |
| Step 4 | Bake in pre-heated oven for between an hour and a half and two hours until thick and creamy and the rice is cooked and soft. |
| Step 5 | Serve with extra milk if desired and marmalade or jam. |
Janet McKenzie says
Please consider listing ingredient amounts for your American followers. Thanks!
Karen Burns-Booth says
Hello Janet – I live in the UK and I don’t use US measurements, plus it would take me ages to covert all my recipes to US cups – but to help my US followers out, I have shared extensive conversations tables here:
https://www.lavenderandlovage.com/reviews
LyssaRae says
I agree with Janet, it would be wonderful if you were so kind to include US measurements as well. I don’t think she suggesting that you go back and add the conversions to all of the recipes you have already posted (I could be wrong though), but maybe going forward if that’s something you would consider I know that there are many of us who would greatly appreciate it. I do understand the time involved however, and you are quite obviously a very busy person, so if it’s not within your time constraints I’m sure we can all understand that. If a person wants to try a recipe badly enough, they will take the time to convert the measurements, unfortunately I think many people are just nervous about making a mistake in their conversions and therefore ruining something they were really looking forward to, especially if they’re not very accomplished in the kitchen. This is just my thought and of course my humble opinion.
You are providing a wonderful blog and resource for people who are interested in the variety of foods and information that you share, you truly have such an incredible background and so many wonderful experiences for others to enjoy through your. beautiful storytelling. You are a living, breathing piece of art, bringing your life experiences and love for all things food, travel, gardening, teaching, (the list goes on I’m sure) to all of us who are lucky enough to stumble upon your amazing little home on the web… Thank you for all that you do
Karen Burns-Booth says
Thank you for your lovely comments, I appreciate your support for me!
I will try my best, but I recently lost my mum and I have been busy clearing her house as well as trying to work, outside my blog.
As I said to Janet, there is a VERY HELPFUL conversions page here on Lavender and Lovage here:
KITCHEN TIPS and CONVERSIONS
Hope that helps for now!
Karen
Lisa Lochard says
Dear Karen,
I am so very sorry to hear about your dear Mom! I just wanted to let you know that my thoughts and prayers are with you as you go through this difficult and trying time. My deepest condolences and wishes for comfort and strength as you go through her things and as you process your feelings.
I will definitely check out your helpful conversion chart, thank you so much for providing such a helpful resource! Much love from the US
Karen Burns-Booth says
Thank you so much for your kind comments Lisa, that is so thoughtful of you. Karen xx
Alison says
Hello Karen, I made this recipe for the first time today and it was really delicious. I’ve had to share your recipe with my (south) Welsh friends, as I was so enthusiastic about it while FaceTiming them, this evening!
Thank you
Karen Burns-Booth says
Thanks so much for letting me know Alison! I’m really pleased you enjoyed this classic British pudding.
Linda says
Can I ask please, is this a thick creamy rice pudding? The pictures look like it’s very liquidy? I’d like to make this for my kids ( who have never had baked rice pudding! ) all three are dairy milk free. My childhood memories are of a thick style pudding.
Karen Burns-Booth says
Hi there Linda,
It is a thick rice pudding, but I added milk to serve, hope that helps!
Karen
Linda says
Thanks Karen, I made it anyway and it turned out beautifully! Kids had it warm one day and cold the next ( were in Australia so it was perfect cold! ). Great recipe thank you!
Linda says
Once cooked, can you freeze any left overs?
Thankyou
Karen Burns-Booth says
I wouldn’t have thought so – not suitable for freezing.