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.
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.
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