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Berry rice pudding

Serves: 8
Prep: 10
Cook: 65

    Our Berry Rice pudding is the answer to your dessert dilema. Made using So Good Almond Unsweetened Milk it's vegan and gluten free perfect for all guests. Toppped with a delicious Berry Compote, this dairy free dessert is perfect for using up leftover rice. 


    • 2 Tbsp margarine, divided
    • 4 cups So Good™ Almond Unsweetened (1L)
    • 1/4 cup maple syrup
    • 2 tsp vanilla extract
    • 3/4 cup medium grain white rice (150g)
    • Toasted sliced almonds, to serve (optional)

    Berry Compote

    • 2 cups frozen mixed berries
    • Zest and juice of 1 small orange
    • 1 1/2 Tbsp maple syrup


    1. Preheat oven to 180°C fan bake. Grease a medium-large casserole dish with 1 tablespoon of margarine.
    2. Whisk almond milk, maple syrup and vanilla together in a saucepan or microwave-safe jug. Heat gently until warm (do not boil).
    3. Place rice in prepared dish. Pour over milk mixture, stir, then place the lid on or cover with foil. Bake for 1 hour, stirring every 20 minutes.
    4. Meanwhile, make compote. Place berries, orange zest and juice, and maple syrup in a medium saucepan. Bring to a simmer and cook for 10-15 minutes, until it reaches your desired consistency (keeping in mind it will thicken a little as it cools). Remove from heat.
    5. After 1 hour, remove pudding from oven and add remaining tablespoon of margarine. Stir well. Serve immediately with a generous dollop of compote.


    • Rice pudding and compote keep well in the fridge for 3 days. Add a little extra almond milk when reheating, if needed.

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