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Tamarind Baked Rice Pudding

March 7, 2010

Baked Rice Pudding

Mmmmm this is an awesomely delicious vegan dessert, homely, rustic and comforting with the tang of tamarind and the sweetness of the rich brown sugar. I have a feeling this will soon become a firm favourite in our household; I have made it twice already!! Simple, creamy and effortless to make; serve warm topped with a little extra coconut cream or a dollop of non-dairy ice-cream. Yum num num num!!!


Tamarind Baked Rice Pudding

Preparation time: 3mins Baking time: 2 hours // Serves 4

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  • ¼ cup arborio rice
  • 1½ cups rice milk
  • ½ cup coconut cream
  • 2 tbs brown sugar
  • ½ – 1 tbs tamarind paste (to taste)
  • ½ tsp ground nutmeg

Preheat the oven to 150°C (300°F)

Combine all ingredients (except the nutmeg) in a 1 litre (2 pint) capacity oven proof dish; stirring until the brown sugar is dissolved and tamarind well combined. Sprinkle the top with ground nutmeg.

Place a couple of cups of water in a large oven tray; sit the pudding dish into the water bath making sure the water reaches about half-way up the sides of the dish.

Bake in the pre-heated oven for 2 hours until the rice is cooked and the pudding set.

Serve hot drizzled with extra coconut cream. Mmmmmmmmmmmmmm

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  • sally March 8, 2010 at 5:44 am

    Yum! This looks fantastic and so easy to make. The tamarind is an interesting addition. I will definitely have to try out this recipe.

  • Alta March 9, 2010 at 8:44 am

    I love a good rice pudding, and coconut milk definitely makes it tasty! Love the idea of tamarind.