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Baked Rice Pudding with Roasted Fruits - one of the ultimate in comfort foods made vegan and healthier using natural fruit syrup and almond milk, topped with deliciously warm roasted seasonal fruits | Recipe on thecookandhim.com

Baked Rice Pudding

Prep: 15 mins | Cook: 90 mins | Total: 105 mins | Quantity: 4 servings

Ingredients

Rice Pudding

  • 3 cups (750ml) unsweetened almond milk
  • 1/4 cup (75g) Sweet Freedom Fruit Syrup
  • 1/2 tsp ground nutmeg
  • 1/2 tsp vanilla extract
  • 1/2 cup (100g) arborio risotto rice
  • knob of dairy free spread – I used Vitalite
  • Large baking dish

Optional Roasted Fruit Topping

  • 1 orange – segmented (see note)
  • 4 plums – stone removed and thickly sliced
  • 6 strawberries – stalk removed and halved or quartered if very large
  • 1 nectarine – stone removed and thickly sliced
  • 1 tblsp Sweet Freedom Fruit Syrup

Instructions

  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4
  2. Brush the dairy free spread around the inside of your baking dish and set aside
  3. In a bowl or jug whisk together the almond milk, Sweet Freedom Fruit Syrup, nutmeg and vanilla then pour into your buttered dish
  4. Sprinkle in the rice and put in the oven for 45 minutes.  Carefully take the dish out of the oven, give it a good stir the rice then put back in the oven for another 45 minutes
  5. About 30 minutes before the rice is finished cooking prepare the fruit then put into a small frying pan along with the Sweet Freedom Fruit Syrup
  6. Cook gently over a low heat until starting to soften and warmed through, stirring or tossing occasionally - be gentle though, you don't want mashed fruit!
  7. When the rice is cooked spoon into serving bowls and top with the warm fruit

Recipe by The Cook & Him at https://thecookandhim.com/recipes/baked-rice-pudding-with-roasted-fruits/