23 December 2010

No Meat Zone Recipes: Vegan Baked Apple Rice Pudding


Baked Apple Rice Pudding

Because it’s not too sweet, this pudding also makes a great breakfast dish. If you wish to dress it up, add some creamy whipped topping and chopped macadamia nuts.


  • 2 cups (480 ml) cooked brown rice (long grain or basmati are nice)
  • 2 Tbsp (30 ml) organic cornstarch
  • 2 cups plain or vanilla rice milk
  • 1 large apple, peeled, cored and grated (I used golden delicious)
  • 1 Tbsp (15 ml) pure vanilla extract
  • 20-30 drops plain or vanilla stevia liquid, to your taste
  • 2 tsp (10 ml) cinnamon
  • 1/2 tsp (2.5 ml) ground ginger
  • pinch nutmeg
  • 1/4 tsp (1 ml) fine sea salt


Preheat oven to 325F. Spray a large casserole dish with nonstick
spray or grease with coconut oil. Spread the rice evenly in the dish.

In a medium bowl, mix the cornstarch with about 2 Tbsp (30 ml) of the
milk until smooth and there are no lumps. Slowly add the rest of the
milk, whisking constantly to prevent any lumps. Add the remaining
ingredients and stir well to combine.

Pour the wet mixture over the rice in the casserole dish; cover the
dish and bake 1-1/4 hours, removing the dish from the oven and
stirring the pudding every 30 minutes, until most of the liquid is
absorbed and the rice is very soft. Allow to cool for 20 minutes or
so before serving. Makes 4-6 servings. Will keep, covered, in the
refrigerator for up to 5 days (I actually preferred it cold the next

Ricki Heller, PhD, RHN | @RickiHeller
Formerly the owner of a vegan bakery, Ricki adapted those recipes for her cookbook, Sweet Freedom: Desserts You'll Love without Wheat, Eggs, Dairy or Refined Sugar. She also writes articles about food for various publications and online sites. Find Ricki posting delicious, healthy recipes on her blog, Diet, Dessert and Dogs.

Photo credit: Ricki Heller