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Sweet Oven-Baked Risotto (Vegan)

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“This is a spin on my oven-baked risotto (Oven-Baked Risotto (So Easy)). This vegan version of rice pudding is easy to prepare and comes out thick and creamy just how I like it. If you prefer a thinner version, feel free to add more liquid. I think this a very versatile recipe and I plan to try it with different add-ins (e.g. nuts, fruit, chocolate, carob powder...). That said, I really like the plain version, too.”

Ingredients Nutrition

  • 200 g risotto rice (I used carnaroli)
  • 2 tablespoons sugar (or more if you like a sweeter rice pudding)
  • 375 ml vanilla-flavored rice milk, warmed (or soy or oat or almond)
  • 125 ml apple juice (unsweetened)
  • 12 teaspoon cinnamon
  • 18 teaspoon ground vanilla bean
  • add-ins of your choice
  • carob powder, chocolate chips, fresh fruit etc


  1. In an oven-proof, greased (or non-stick) casserole dish combine rice and sugar. Pour over applejuice. Dissolve spices in warm milk and pour this over the rice, too.
  2. Cover pan with aluminium foil and bake in the pre-heated oven at 180°C/350°F for 25 minutes.
  3. After the rice has baked for 25 minutes, remove from the oven, uncover and add add-ins of choice. Bake (uncovered) for another 10 minutes.
  4. Enjoy!

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