Vegan Rice Pudding With Caramelized Blood Oranges and Pistachios

Serves: 4
Takes: 50 mins

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.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Spiced Rice Pudding

Name Amount KG CO2e
Pudding Rice 200 g 0.51
Oat/Soy Milk 1200 ml 0.9
Cinnamon 1/2 a Teaspoon 0.004
Ground Ginger 1/4 a Teaspoon 0.002
Caster Sugar 120 g 0.012
Pistachios (crushed and loosely chopped) 40 g 0.062
Vanilla Pod 1 Pod 0.004

Caramelized Blood Orange Sauce

Name Amount KG CO2e
Blood Oranges 4 Large 0.198
Caster Sugar 100 g 0.01
Cinnamon 1/2 a Teaspoon 0.008

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

  • Eating this recipe will save around 2.69 CO2e per person.
  • That's equivalent to the emissions produced driving 22.24km in a modern car.


  1. 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.
  2. 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.
  3. 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.
  4. Once all the skin is removed, slice the oranges into 1/2 cm think circles and reserve in a small bowl.
  5. 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.
  6. 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.

Rate this recipe

Average rating 0 / 5

Leave a Reply

Your email address will not be published.