Saucy Baked Rice Pudding


  • 400 ml coconut milk
  • 160 ml coconut milk
  • 40 g caster sugar
  • 1 tsp vanilla bean paste
  • 2 green cardamom pod crushed
  • 1 pinch salt
  • 1 pinch ground cinnamon
  • 10 g vegan butter
  • 120 g pudding rice
  • Jam as needed
  • Flaked almonds as needed roasted
  • Vegan butter as needed
  • Butter a baking dish (that will fit into the basket of your Air Fryer with a little space to spare for air circulation).
  • Place the coconut milk and cream in a bowl, and heat in the microwave until warm and melted.
  • Stir in the butter, sugar, vanilla, cardamom, cinnamon and salt.
  • Add the rice to the baking dish, then pour over the coconut milk.
  • Place the dish in the 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 Air Fryer 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.
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