Raspberry Rice Pudding | 100% Vegan

If there’s one pudding that deserves a grown-up PR campaign, it’s rice pudding. So maligned, so misunderstood. So claggy and thickly covered in skin that all the jam in the world couldn’t save it.

Rice pudding is (and has always been) a whole different story. Spiked with fresh raspberries, pomegranate seeds and even Oreo biscuits, this rice pud is  about as far away from the sad pot of gloop in your lunchbox possible. Put yourself in rice pudding rehab with this 100% vegan raspberry rice pudding.



 ? 1oog of Protein Rice Pudding

? 250 ml Almond milk

? 250 ml water

?Vanilla Flavdrops

?100 g Raspberries (unsweetened)

? 20 g of Pomegranate Seeds

? Oreo (optional)


#1 Heat the almond milk and water till boiled.

#2 Add the protein rice pudding mixture

#3 Cook for 5 minutes in boiling water, then lower the temperature and Cook 10 minutes.

#4 Meanwhile, warm up the raspberries in a saucepan or the microwave and prepare the pomegranate seeds.

#5 Once the rice is ready add the Flavdrops.

#6 Serve the rice pudding with hot raspberries and the pomegranate seeds. Be that little more naughty and add Oreo!!

#7 Your pudding is ready- tuck in!!


Calories: 436         Protein: 10.3 g          Fat: 5.4 g          Carbs: 86.2 g               


Faye Reid

Faye Reid

Writer and expert

Faye Reid has a Bachelor of Science in Sport and Exercise Physiology and a Master of Science in Exercise Physiology and Sports Nutrition. Faye has worked with numerous high-profile organisations, such as Men's Health, Sky Sports, Huddersfield Giants, Warrington Wolves, British Dressage and GB Rowing, providing her expert sports science support. Find out more about Faye's experience here: She puts her passion into practice as goal attack for her netball team, and in competitive event riding.

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