This is a spin on my oven-baked risotto (Recipe #448053). This vegan version of rice pudding is easy to prepare and comes out thick and creamy just how I like it. If you prefer a thinner version, feel free to add more liquid. I think this a very versatile recipe and I plan to try it with different add-ins (e.g. nuts, fruit, chocolate, carob powder...). That said, I really like the plain version, too.

Ingredients

4 serv.

g risotto rice (I used carnaroli)↗200 g
tablespoons sugar (or more if you like a sweeter rice pudding)↗2 tablespoons
ml vanilla-flavored rice milk, warmed (or soy or oat or almond)↗375 ml
ml apple juice (unsweetened)↗125 ml
teaspoon cinnamon↗1⁄2 teaspoon
teaspoon ground vanilla bean↗1⁄8 teaspoon
add-ins of your choice
carob powder, chocolate chips, fresh fruit etc↗

Step-by-step instructions

1
In an oven-proof, greased (or non-stick) casserole dish combine rice and sugar. Pour over applejuice. Dissolve spices in warm milk and pour this over the rice, too.
2
Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
3
After the rice has baked for 25 minutes, remove from the oven, uncover and add add-ins of choice. Bake (uncovered) for another 10 minutes.
4
Enjoy!

Source: food.com

Original recipe ↗

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