Dairy-free almond rice pudding

Dairy-free almond rice pudding recipe

3 ratings

See method

  • Serves 4
  • 5mins to prepare and 1hr 20mins to cook
  • 341 calories / serving

Ingredients

  • 750ml almond milk
  • 250ml single soya cream
  • 1 vanilla pod, split, seeds scraped
  • 100g short grain pudding rice
  • 25g caster sugar
  • 50g blanched almonds

Each serving contains

  • Energy

    1425kj
    341kcal
    17%
  • Fat

    20g 28%
  • Saturates

    2g 10%
  • Sugars

    14g 16%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 36g Protein 6.3g Fibre 4.7g

Method

  1. Preheat the oven to gas 1, 140°C, fan 120°C. Using a dairy-free butter, lightly grease a 1 litre ovenproof dish. Mix together the milk, cream, pudding rice and sugar and vanilla pod and pour into the prepared dish. Place in the oven and bake for 30 minutes. Stir well and then bake for another 30 minutes. It will seem quite runny when it comes out of the oven but don’t worry leave it for 5-10 minutes and it will thicken.
  2. While the rice pudding is cooking, place the blanched almonds onto a baking tray and bake for 10 minutes or until golden, roughly chop and then scatter on top of the rice pudding just before serving.

Note: the new chilled Free From dairy range is currently available in a limited number of stores. This will increase over the coming weeks.

See more Dairy-free recipes

You may also like

Be the first to comment

blog comments powered by Disqus