Real Baked Rice Pudding – Gluten Free

Real Baked Rice Pudding Pin Word

Real Baked Rice Pudding is easy and also a comfort food with a mild sweetness and creamy texture.  Rice Pudding is not usually attempted because it takes a long time to bake.  I mean a loonnngg time.  You need to stick around when things are in the oven so pick a time when you are going to be at home.  If you have never made rice pudding – please give this a try.  It is a classic that everyone should be able to make and it would be so nice to make this for your family.   You will love it too.  A snack or a dessert in which there is no guilt.

Real Baked Rice Pudding

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours, 15 minutes

Yield: 4 to 6 servings

Serving Size: 1 cup

Real Baked Rice Pudding


1 cup Arborio Rice

1 Tablespoon vegan butter

7 cups almond milk (sounds crazy but it is really 7 cups)

1/4 cup granulated sugar

1/3 teaspoon Ground Cinnamon

1/3 teaspoon Ground Nutmeg

1 cup Raisins

1 teaspoon Vanilla Extract


Preheat the oven to 325 degrees.

Lightly butter a 9" x 13" glass baking dish.

This is so easy -

Next pour in the almond milk, rice, raisins, all the spices and the vanilla.

Mix it in the dish. I use my fingers and spread the rice over the bottom as evenly as I can.

Dot the vegan butter over the top.

Put it in the preheated oven and bake for 2-1/2 to 3 hours.

Check it at 2-1/2 hours and see if it is the creamy moisture that you like. See if the rice is done. You may bake it longer if you think it is still too wet.

At the end of baking there will be a baked 'crust' on the top of the casserole. You just remix it all in the casserole and serve warm or cold.

You can pour more milk over the top too. People eat it both ways.

This will not freeze - if is for eating within about 4 to 5 days. Yum!

Real Baked Rice Pudding Word



Real Baked Rice Pudding – Gluten Free — 32 Comments

  1. Hi,
    I just want to confirm-one cup of rice to seven cups of milk?
    By the way, your soups are amazing! I’m completely addicted to the red lentil and pearl cous cous soups. My girls take some for lunch every day. Thanks!

    • Hi Nicki, Yes, those are the real measurements. I know it sounds crazy but it bakes away and makes the rice so creamy. I’d better put that in the recipe, it seems excessive but it is not. You might not use as much real milk, maybe 6 cups, but you need the 7 cups for almond milk. Thanks so much about the soups. That makes me feel great. I had the pearl couscous yesterday too.

  2. I just made this, and it was absolutely delicious! Remind me of when my mom made rice pudding when I was a kid . Thanks for sharing the recipe!

  3. Would Jasmine Rice work for this? That’s all I’ve got other than brown rice at the moment and with a lot of snow around, I’m not running out, lol.

    • I have heard the weather is pretty rough out there and I am glad you are staying in. Yes, you can use Jasmine rice. It will be a little different in texture but will taste delicious.

  4. I just made this and it was delicious. I used 7 cups of milk and it was perfect like you said! Thanks for the great recipie

    • Yes, use a little more essence though. 1 teaspoon of Vanilla extract = 1½ teaspoons of Vanilla Essence. The difference is that Vanilla extract is made from the real vanilla pods that are naturally occurring and Vanilla essence is commercially manufactured with chemicals.

  5. I always make my rice pudding with orange blossem and rose water added with a little vanilla
    It is soooo delicous with that. You can get it at the middle eastern groceries. Dazeera

  6. I made this with lactose free fat free milk and 1 can of coconut milk to make a total of 7 cups. It did take less than 2 hours to be done,so keep an eye on it. Came out perfect and delicious. Love this recipe.

  7. First, thank you for this wonderful recipe. It’s awesome. As a vegan, there are a few comfort foods that I miss greatly, one being creamy rice pudding. I’ve tried about 10 other recipes and was about to give up when I fell upon your site. It was absolutely perfect. Incidentally, it DOES work just fine with brown rice. I used brown basmati b/c that’s all I had. Of course, as with all brown rice, expect a slightly more chewy texture. It DID need the full 3 hours and perhaps a tad bit more water. I did not add additional liquid but I DO wash my rice and that generally leaves about an additional 1/4 cup of water. Also for those who dislike raisins in their rice pudding, I made it with 1/3 cup sugar instead of 1/4 and it was perfect. I can’t wait to try your other recipes.

    • Awesome! Thank you so much for the brown rice information Corine. Others (and myself) will benefit from that. I am so glad you found Vegan in the Freezer. You are The Best!

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