Dairyless Fig and Raspberry Rice Pudding

Dairyless Fig and Raspberry Rice Pudding

This sinfully sweet rice pudding is creamy without the cream, making it a vegan's delight. A warm and luscious fig and raspberry compote tops this cinnamon and lemon infused rice pudding for the perfect after dinner treat. Use fortified rice milk for extra calcium.

What You’ll Need:


3/4 cup Kokuho Rose® white or brown   175 mL
1 cup water 250 mL
Pinch salt Pinch
4 cups vanilla flavour rice milk 1 L
1/2 cup brown sugar 125 mL
2 cinnamon sticks 2
1 tsp lemon zest 5 mL
1 7 oz (200 g) pkg frozen raspberries 1
2 cups quartered fresh figs 500 mL
1/4 cup pure maple syrup 50 mL
1 tsp lemon zest 5 mL


In a large saucepan, bring rice, water and salt to boil over medium high heat. Reduce heat to low, cover and simmer, until most of the liquid has been absorbed, about 15 minutes. Gently stir in rice milk, brown sugar, cinnamon sticks, and lemon zest ensuring mixture does not cook to the bottom of pan.

Increase heat to medium low, stirring often, until rice is tender and very creamy, about 40 minutes. Do not overcook or rice will be solid and not creamy when cooled. Rice pudding can be kept covered in the refrigerator for up to 5 days.


In saucepan, combine raspberries, figs, maple syrup and lemon zest. Heat over low heat until warmed through and sauce thickens slightly, about 10 minutes. Cover until ready to use.

Serve rice pudding warm or at room temperature topped with compote.

Tip: Use any seasonal fruit to replace the figs when out of season for a treat any time of year.

Variation: Replace the vanilla rice milk with chocolate rice milk and sprinkle with fresh grated black pepper for a dark indulgence.

Diets: Vegan, Vegetarian, Gluten Free, Low Fat and Low-sodium

Makes 6 Servings.

For more great recipes, visit www.haveariceday.com/rice-recipes

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