Carrot Cake Rice Pudding with Caramelized Pear (vegan)

reading time: ca. 2 min

Preparation time: 60 mins
Main ingredients: rice, non-dairy milk, carrots
difficulty level: easy
serves: 1-2
suitable for: vegan, lactose-free, gluten-free, nut-free, and delicious "even so"

Another rice recipe... are you surprised? 

Probably not.

While the weather outside is cold and grey and inhospitable, my breakfast needs to be warm and comforting today! Which is why i had a super satisfying bowl (or rather: baking dish) of baked Carrot Cake rice pudding topped with a caramelized pear, raisins, cinnamon, shredded coconut, honey and a handful of crushed walnuts for breakfast. 

It takes a bit longer than my usual breakfast, but it's definitely worth the effort!


Rice pudding
1 cup of short grain rice *
2 cups of non-dairy milk or water - i used soy milk
sweetener of choice - i used none this time!

Carrot cake filling
about 4-5 medium carrots (organic if possible!!)
1/2 cup shredded coconut
favourite sweetener such as agave syrup or honey, to your liking - again, i used none!
a handful of raisins
a pinch of cinnamon (or in my case: loads of cinnamon ;)
a pinch of salt

more cinnamon ;)
more shredded coconut
1 pear, cut in halve
a handful of crushed walnuts
a small batch of peanut butter
honey or agave syrup or maple syrup to drizzle

* dry and uncooked, that is.


Bring the (soy) milk or water to a boil, add the rice and switch to medium heat. Stirring frequently, let it simmer on medium-low heat for about 15-20 minutes until all water/milk is absorbed and the rice has a nice thick, sticky texture.

In the meantime, preheat your oven to 180°C (350°F) and prepare the carrot cake-y filling:
Peel and finely grate the carrots. Fill into a baking dish and add the remaining filling ingredients. You could also add a bit of ground cardamom and/or ground ginger! By now your rice pudding should be ready to go. Remove the pot from the heat and mix in with the carrot shreds, maybe add a dash of soy milk or almond milk for more moisture, and top off with a pear cut in half and maybe another dash of cinnamon and shredded coconut. 

Bake in the preheated oven for around 40 minutes. The pear should be caramelized and soft, the rice pudding should be slightly golden and crisp.
I added the crushed nuts last because i didn't want them to burn. I also drizzled some honey and peanut butter on top - so frickin yummy!

Now, enjoy! 

Other recipes you might enjoy:
Rice Pudding with homemade Apple Sauce (vegan)


( - -)
((') (')