Dairy-free almond rice pudding recipe
See method
- Serves 4
- 5mins to prepare and 1hr 20mins to cook
- 341 calories / serving
- Healthy
- Dairy-free
- Gluten-free
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 341.0kcal
- Fat
- 20g
- Saturates
- 2g
- Salt
- 0.1g
- Sugars
- 14g
of the Reference intake
Carbohydrate 36.0gProtein 6.3gFibre 4.7g
Method
- 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.
- See more Dairy-free recipes
