Rice Pudding with Roasted Plums

Ananda Headshot Ananda Kaplan

Our delicious rice pudding recipe with roasted plums is the perfect late summer or early fall dish to enjoy, hot or cold. The topping of roasted plums adds a perfect touch of warm spices like cinnamon, nutmeg, and cardamom to give the luscious pudding a hint of cozy fall flavors and boost the anticancer properties.

Our lightened-up version keeps true to the creamy texture and indulgent flavors of rice pudding while being vegan, gluten-free, and free of refined sugar. It can be served as a satisfying nutrient-packed dessert or a tasty fiber-rich way to start your day. It is also easy to prepare and can be made in advance.

Rice Pudding with Roasted Plums

Servings: 4


Roasted Plums

  • 4 plums, halved and pitted
  • 2 tablespoons honey or maple syrup
  • Sprinkle of salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon cardamom
  • ¼ teaspoon nutmeg
  • ¼ cup water
  • 1 teaspoon lemon juice


  1. Preheat the oven to 400F.
  2. Mix the honey or maple syrup with the salt and spices.
  3. Place plums on a baking dish and rub spice mixture over them, then place cut side down.
  4. Add the water, lemon juice, and remaining spice mixture to the pan.
  5. Roast for 10 minutes, and then flip the plums. Continue roasting for another 10 minutes until tender and juicy.
  6. You can keep them in halves or put everything in a food processor and pulse it a few times for a chunky compote.

Rice Pudding

  • 1 cup of white (rinsed and drained) or brown rice
    • If using brown rice, make sure to soak it for at least 4 hours with warm water and ¼ teaspoon of lemon juice or vinegar. Once soaked, drain, then rinse, then drain again.
  • 1 teaspoon ground flax seed (optional). I usually add this when using white rice to boost the fiber.
  • 1 cup of coconut milk
  • 2 ½-3 cups of non-dairy unsweetened milk of choice (I love Malk almond milk with this)
  • ¼ cup maple syrup, coconut sugar, or honey
  • 1 teaspoon vanilla extract or 1 vanilla bean, split and seeds removed
  • ½ teaspoon salt

(Note: If making rice pudding without roasted plums, you can add items such as raisins, orange zest, and spices ((cinnamon, cardamom, star anise)) to boost the flavor.)


  1. While plums are roasting, add all ingredients (start with 2 ½ cups of non-dairy milk, you can always add more if needed) to a medium saucepan over medium heat.
  2. Bring to a boil, then lower the heat to allow the mixture to cook at a low simmer, stirring occasionally and scraping the bottom with a spoon to ensure nothing is sticking.
  3. White rice will cook for about 25-30 minutes until it reaches creamy tender doneness. If too much liquid evaporates, add more milk to reach the desired consistency. Note: Brown rice will usually need the remaining ½ of the liquid and will cook for 45-50 minutes to reach the desired creamy texture.
  4. When done, remove from heat, taste, and adjust seasoning.
  5. Let it cool for 5 minutes, serve warm or portion into jars, and chill for later. Top with roasted plums and plum juice. As it cools it will continue to thicken, you can always thin it with more milk.
  6. Optional toppings: chopped up nuts or seeds, shredded coconut.

The pudding will keep in the refrigerator for 5 days.

Leftovers can be stored in an airtight container in the refrigerator for up to 6 days or frozen for up to 2 months.

Nutrient highlights

Plums: A good source of soluble fiber to feed the beneficial bacteria in our intestines. The skin and flesh are high in vitamin C for immune and collagen support as well as carotenoids (antioxidants), which have anticancer effects. Also has polyphenols that have been shown to reduce the growth and limit the spread of cancer cells.

Cinnamon:  It has been shown to enhance motor function and normalize neurotransmitter levels. It can help improve insulin sensitivity and maintain stable blood sugar.

Nutmeg:  Increases levels of mood-boosting serotonin, dopamine, and norepinephrine. It has also been shown to help relieve pain and relax blood vessels to lower blood pressure.

Cardamom:  A relative of ginger and turmeric, with very similar health benefits. It can help normalize blood pressure and lower risk of stroke by relaxing the heart muscles. It can also help treat digestive issues by protecting the stomach lining.

Flax: Excellent source of fiber (10g in just 2 Tbsp of flax!). Loaded with omega-3 fatty acids and anti-inflammatory and antioxidant properties. When you combine flax with a liquid (i.e. milk or water), it takes on a gel-like texture due to the high fiber content. This gel coats the gut and helps slow digestion to make you feel satisfied. It also helps bulk up stool and feed the friendly bacteria in your gut. It is also high in calcium, phosphorus, and magnesium, which can help protect bone health and fight off osteoporosis.

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