Rice Pudding with Mango

A tasty gluten free, dairy free, sugar free and vegan dessert.


  • 200 g brown rice (short or long)
  • 1 l rice milk (soya milk or dairy milk can be used also)
  • 2/3 tablespoons of brown rice syrup
  • 1 vanilla pod (or 1 teaspoon pure vanilla)
  • 300 ml carton of soya cream
  • 2 fresh mangoes


  1. Wash the rice well and place in a heavy based pot along with 750ml of rice milk and the vanilla pod. Bring to a boil stirring occasionally.
  2. Lower the heat, place a tight lid on top and simmer 45 minutes. Turn off heat and allow to stand for 5 minutes.
  3. Remove the vanilla pod, slice in half lengthwise and scrape out the seeds and add to the cooked rice along with the rice syrup.
  4. Stir in the soya cream and extra rice milk to create a creamy consistency. Check the sweetness and place in an oven proof bowl.
  5. Put in the centre of a pre-heated oven at 190°C (375°F/Gas 5) and bake for 30 minutes.
  6. Peel and slice the mango into thin segments. Place the rice pudding in serving bowls and arrange the mango on top.


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