Dairy-free almond rice pudding recipe

  • Serves 4
  • 5mins to prepare and 1hr 20mins to cook
  • 341 calories / serving
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Preheat the oven to gas 1, 140°C, fan 120°C. Using a dairy-free butter, such as Lactofree or Pure Soya, 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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  • 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
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  • Energy 1425kj 341kcal 17%
  • Fat 19.8g 28%
  • Saturates 2g 10%
  • Sugars 14.1g 16%
  • Salt 0.1g 2%

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

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