Blueberry Goji & Almond Rice Pudding

Blueberry Goji & Almond Rice Pudding

A thick and creamy bowl of vegan and refined sugar-free rice pudding that is sweet and sticky enough for dessert and wholesome enough for breakfast. Make this easy rice pudding in 40 minutes with minimal effort — it is naturally gluten-free, too.

Serves 2


  • 100g (3.5 oz) Arborio/risotto or shortgrain rice
  • 500ml (17 fl oz) almond milk
  • 30g (1 oz) coconut sugar
  • 1 tsp cinnamon
  • ½ tsp ground ginger

To serve:

  • 100g (3.5 oz) blueberries, warmed
  • 2 tbsp coconut yoghurt
  • 50g (1.7 oz) dried blueberries/ gojis/almonds


  1. Add the rice, almond milk, coconut sugar, cinnamon and ground ginger to a saucepan and warm gently. Bring to the boil, stirring often, place a lid on and simmer for 35 minutes until really creamy. Stir the rice pudding occasionally to prevent it sticking and add more milk if needed.
  2. Serve warm with the warmed blueberries, coconut yoghurt, and the blueberry, goji and almond mix

Recipe by Amy Lanza, Nourishing Amy made with Natures Heart UK,