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


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Real Baked Rice Pudding – Gluten Free — 32 Comments

  1. 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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