Slow Rice Pudding

Prep Time

20 minutes

Prep Notes

This rice pudding is rich and sweet - tasty enough to be considered a dessert but healthy enough for breakfast.  If you don't have time to make the full recipe, omit the eggs and cook all ingredients together for 15-20 minutes or until a thick consistency is achieved. 

Cooking Time

2 hours


6 servings


1 cup cooked white or brown rice

3 ½ cups unsweetened soy or almond milk

finely grated rind of 1 lemon (optional)

1 tsp ground cardamom

½ tsp ground cinnamon

pinch of ground cloves

½ cup organic raisins or dates

2 eggs, separated

2/3 cup full fat canned coconut milk

1 ½ tsp pure vanilla extract

pinch of sea salt


  1. Preheat oven to 300 degrees and oil a pie pan.
  2. In a medium pot, combine rice, soy or almond milk, ½ tsp cardamom, cinnamon, cloves and raisins or dates and simmer for 15-20 minutes until very thick.
  3. Remove from heat and allow to cool slightly.  Add egg yolks, coconut milk, vanilla and salt.  Stir well.
  4. Beat egg whites until fluffy and fold into the rice mixture. 
  5. Pour into oiled pie pan, top with remaining cardamom and bake approximately 2 hours, until the center is cooked through and the top begins to brown.  Enjoy warm or hot, topped with a little ghee.


Adapted from The Vegetarian Epicure by Anna Thomas