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Easy Baked Rice Pudding Recipe

Easy Baked Rice Pudding

An easy peasy vegan recipe. The saucy, comforting goodness of rice pudding without the faff! Who has time to stand and stir? Simply pop your ingredients into a buttered dish, then cook for an hour in the Instant Vortex. Our rice pudding uses coconut milk and cream, making it naturally plant based and moreish. The coconut pairs brilliantly with warming spices like cinnamon, vanilla and cardamom. Spoon the oozy vanilla-flecked-rice into bowls and top with toasted flaked almonds or coconut, for a lovely crunchy texture contrast, and finish with a dollop of your favorite jam.
Prep Time 5 mins
Cook Time 50 mins
Course Breakfast
Cuisine British
Servings 4


  • Vortex Air Fryer


  • 10 g unsalted butter/plant-based alternative
  • 400 ml coconut milk
  • 160 ml coconut cream
  • 40 g caster sugar
  • 1 tsp vanilla paste or essence
  • Pinch of cinnamon
  • 2 crushed green cardamom pods
  • Pinch of salt
  • 120 g pudding rice we used medium grain Ribe rice from Riso Toro

Serving: optional

  • Jam of choice
  • Coconut chips or roasted flaked almonds


  • Butter a baking dish (that will fit into the basket of your Vortex Air Fryer with a little space to spare for air circulation).
  • Place the coconut milk and cream, and heat in the microwave until warm and melted. Stir in the sugar, vanilla, cardamom, and salt.
  • Add the rice to the baking dish, then pour over the coconut milk.
  • Place the dish the Vortex Air Fryer and select Bake, Set the temperature to 140°C and the time to 1 hour. After 45 minutes check to see of the rice is cooked, and if it needs a little longer, put back in for the remaining 15 minutes.
  • Once the rice is fully cooked, remove the pudding from the Vortex and set aside for 5 minutes to cool ever-so-slightly. Your pudding may look a little runny straight out the Air Fryer but will continue to thicken.
  • Remove the cardamom pods, then serve with toppings of choice.
Keyword Air Fryer