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Vegan Rice Pudding with Roasted Plums

Prep time: 5 mins
Cooking time: 15 mins
Serves 2


For the plums:
1 tbsp maple syrup
1/2 tsp vanilla extract
300g ripe plums, stoned and sliced
1/4 tsp ground cinnamon

For the rice pudding:
180g cooked leftover cooked or pouched Basmati rice
180-250ml plant-based milk e.g. cashew
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch ground nutmeg
2 tbsp maple syrup
2-4 tbsp plant-based cream
Optional: Flaked almonds to serve

Step 1

Start by preheating your oven to 180C / gas mark four and then prepare the plums. Whisk together the vanilla and maple syrup. Arrange your sliced plums on a lined baking tray, then drizzle with the maple syrup. Sprinkle over ground cinnamon, then toss to coat. Roast until juicy and oozing (around 15 minutes but check at 12 minutes). Set aside

Step 2

In the meantime, make your rice pudding. Add the cooked rice to a medium pan, then pour in 180ml of milk, as well as the vanilla, cinnamon, nutmeg and 2 tbsp of maple syrup. Stir well, then heat (on a low to medium heat) until thickened, creamy and the rice is soft (around 10 minutes) - add a splash more milk, if needed. Stir in the plant-based cream until you achieve texture desired

Step 3

Serve warm with flaked almonds and the plums and their juices

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