Tricks & Tipps , Tricks & Tips

Vegan office food to go: Poppy seed and rhubarb rice pudding

Are you looking for some ideas for vegan office food? Justine, the blogger behind Justinekeptcalmandwentvegan has a delicious poppy seed and rhubarb rice pudding for you, perfect for prepping the night before.

Rhubarb is finally back in season, which means it’s time to make the most of it! I love rhubarb, especially when made into a delicious compote and added to fruit, nuts and a deliciously creamy poppy seed rice pudding. By the way, this makes a fantastic breakfast, which you can prepare the night before, ready to enjoy at the office the next day.


My recipe not only contains seasonal but also regional ingredients from my home country – Austria. Poppy seeds, for example, come from Austria, as do the hazelnuts, apples and rhubarb too. I actually think that it’s the regionality and seasonality of the ingredients that make this rice pudding so good, which is why I urge you to make it sooner rather than later. Now is the time to enjoy it, so grab your wooden spoon and get going. You will love it, I promise! This sweet dish not only tastes great cold but also warm and can be layered quickly in a glass jar.


I recommend almond milk for the rice pudding, because this brings a certain sweetness to it, which means that you don’t have to add any sugar or sweetener to it.

So geht's


Für eine Portion

Ingredients for one portion of rice pudding:


70g rice pudding rice

30 ml almond milk (or any other vegan "milk" of your choice)

2 tablespoons of poppy seeds

juice of half a lemon

1/2 apple

hazelnuts (optional)

1/2 pomegranate

200g rhubarb

optional: sweetener of your choice






Pour the rice pudding rice and almond milk into a saucepan, heat and then leave to simmer for about 20 to 25 minutes. Make sure that you stir the mixture a lot though, because the rice burns quickly.


Grind up the poppy seeds in a pestle and mortar before adding these to the rice pudding mix.


Chop up your rhubarb add it to a pan and leave it to simmer with the lemon juice and a dash of water for a few minutes.


Cut your pomegranate in half and rinse the juicy seeds in some water.


Chop your hazelnuts and quickly toast them in a frying pan.


Cut your apple up into small pieces.


By now, your rice pudding should be ready, give it a quick taste and then layer your ingredients in alternating layers in a glass jar.


If you want to take your poppy seed rice pudding to work as office food make sure that you remember to pack your spoon! Now all that’s left to do is enjoy your seasonal and utterly delicious rice pudding! 

Justine is a passionate herbivore who blogs about veganism and fair-fashion. It’s her mission to show the world that vegan, healthy cuisine doesn’t mean giving up the things you love, for her it means the complete opposite!


She also offers inspiration on topics such as green lifestyles, sustainability, personal development and much more.


Photo credit Portrait: Timo Roth