Creamy Rice Pudding with Fresh Berry Jam (ve)

As the weather grows a little chillier here in the UK, we all need some comfort food! Especially if it's low fat and packed full of vitamins. Our creamy rice pudding is 100% plant-based …and 101% delicious!

  • Preparation Time: 2 minutes
  • Cooking Time: 2 hours 10 minutes


Servings: 10 children

For the rice pudding

  • 200 g
    Pudding rice
  • 1200 ml
    Plant milk
  • 70 g
    Agave syrup
  • 0.5 tsp
    Vanilla extract

For the fresh berry jam

  • 190 g
    Mixed frozen berries
  • 125 g
    Apple peeled, decored, cut into 2cm chunks
  • Half of an orange
    Orange zest and juice
  • 8 g
    Agave syrup


For the rice pudding

  1. Combine all the rice pudding ingredients, stirring well, and pour into an ovenproof dish (about 1200 ml capacity).

  2. Bake in a 150°C oven for 1½ – 2 hours.

  3. Can be served warm, at room temperature or chilled.

  4. Serve with 25g per serving of fresh berry jam.

For the fresh berry jam

  1. Combine all the ingredients in a saucepan. Bring to the boil and simmer gently for 10 minutes.

  2. Allow to cool. Store in an airtight container, refrigerated until required.


– Pudding rice can be substituted for Spanish paella rice.
– Dried fruits such as sultanas, figs and pineapple can be added to the rice pudding
mix before baking for tasty variations.

Courses: Dessert
Cuisines: British
Keywords: jam, rice pudding

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