Vegan Rice Pudding With Caramelized Blood Oranges and Pistachios

Is rice pudding the best comfort food around? It certainly would be in the top 10 for me. I love the silky smooth aldente bite of sugared pudding rice. This creamy recipe is utterly decadent and completely plant based – wins all round!

When to eat

I recommend eating this dish from January through to May. You can get blood oranges earlier in the season than January, but the best variety are the tarocco, from sicily, that takes a little longer to mature. Believe me they are well worth the wait.


Serves 4
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

This meal is around 91% less polluting than the average UK meal.

  • Eating this recipe will save around 2.69 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 22.24 KM in a modern car.
How do I calculate this?


Spiced Rice Pudding

  • 200 g Pudding Rice
  • 1200 ml Oat/Soy Milk
  • 1/2 Teaspoon Cinnamon
  • 1/4 Teaspoon Ground Ginger
  • 120 g Caster Sugar
  • 40 g Pistachios (crushed and loosely chopped)
  • 1 Vanilla Pod

Caramelized Blood Orange Sauce

  • 4 Large Blood Oranges
  • 100 g Caster Sugar
  • 1/2 Teaspoon Cinnamon


  • Place all the ingredients for the pudding a deep pan and bring to the boil. Turn down to a simmer, cover and cook for 45 minutes or until the rice is aldente and sauce thick.
  • Whilst the rice is cooking prepare the blood orange sauce. Using a potato peeler remove the skin of one blood orange. Peel from top to bottom, using the largest strokes you can. Try and ensure as little pith as possible is removed. Take a sharp knife and very finely slice the peel into thin batons. Reserve in a small bowl.
  • Now remove the all the skin from all the oranges. Slice the top and bottom off each the orange so that it sits flat on the chopping board. Then run your knife from top to bottom on the side of the orange, following the contours of the orange so that the skin is removed. Work your way round the orange until no skin or pith is left.
  • Once all the skin is removed, slice the oranges into 1/2 cm think circles and reserve in a small bowl.
  • Add the sugar and cinnamon and sugar to a deep pan and pour over 30ml of water. Bring the water to the boil and ensure that the sugar has dissolved. Add the orange peel batons and orange circles and turn down to a simmer. Simmer for 10 minutes until the sauce is thick and syrupy and oranges soft.
  • Serve the rice pudding with a drizzle of orange sauce, and a few orange slices placed on top. Lightly sprinkle with crushed pistachios and enjoy.
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