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vegan rice pudding with spiced pear
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5 from 1 vote

Vegan Rice Pudding with Spiced Pears

Vegan rice pudding with spiced pears is a comforting treat. A clever blend of vegan products and warming spices delivers heaps of flavour and a heartwarming, family-friendly dessert.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Worldwide
Servings: 2
Calories: 592kcal


For the Pears

  • 2 Pears
  • ½ teaspoon Chai spice
  • 1 tablespoon Maple syrup
  • 1 tablespoon Water just boiled

For the Vegan Rice Pudding

  • 100 g Short grain rice
  • 500 ml Almond milk
  • 45 g Light brown sugar
  • 1 Vanilla pod split lengthways
  • ½ teaspoon Cinnamon ground
  • ¼ teaspoon Nutmeg ground
  • 1 Star anise
  • ¼ teaspoon Salt
  • 1 Strip orange zest
  • 30 g Vegan butter
  • 30 g Coconut cream


For the Pears

  • Preheat the oven to 180C/ 350F/ GM 4 and lay some baking parchment into a roasting tin
  • Mix the spice, maple syrup and water together in a bowl
  • Peel the pears, cut in half and scoop out the middle core and (optional) any stringy membrane. I used a melon baller to help me do this
  • Toss the pears in the syrup then lay on the baking sheet. Pour over any remaining liquid over the pears, cover with foil and bake for 30 mniutes. Half way through the bake time turn the pears over, baste with the liquid in the pan and remove the foi before returning to the oven

Make the Rice Pudding

  • Put the rice, sugar, orange zest. salt, vanilla pod and spices into a medium sized saucepan
  • Pour in the almond milk and bring to a gentle simmer over a moderate heat. Let cook for around 20 minutes, stirring frequently
  • After 20 minutes, check the consistency of the rice. It should be firm but soft and easy to chew, without feeling gritty. Allow to cook for a few more minutes if not sufficently cooked
  • When ready, remove from the heat. Take out the vanilla pod and scrape its seeds back into the pan. Stir through the butter followed by the coconut cream
  • Serve straight away with the pears


Adjust the consistency of this rice pudding to suit your taste. For a thicker dessert reduce the milk by 50ml and for a looser end result add a splash of additional milk once fully cooked until the desired consistency is reached.
If left to stand this dessert will thicken as the rice will continue to absorb the liquid. Just add more milk as necessary to loosen it again.


Calories: 592kcal | Carbohydrates: 109g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Sodium: 730mg | Potassium: 297mg | Fiber: 8g | Sugar: 56g | Vitamin A: 617IU | Vitamin C: 8mg | Calcium: 346mg | Iron: 3mg