Baked Rice Pudding – Dairy Free
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| Serves | 6 |
| Prep time | 5 minutes |
| Cook time | 2 hours |
| Total time | 2 hours, 5 minutes |
| Dietary | Gluten Free, Vegan, Vegetarian |
| Meal type | Dessert, Snack |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Halloween |
| Region | British |
| By author | Karen Burns-Booth |
A traditional baked rice pudding but which is totally dairy free and vegan - made with Almond Milk and vegan margarine.
Ingredients
- 1.2 litres Almond Milk (I used Blue Diamond Unsweetened Almond Breeze)
- 140g pudding rice (short grain rice)
- 4 tablespoons white caster sugar
- 25g dairy free margarine (or spread)
- Freshly grated nutmeg
- Marmalade or jam to serve
Note
A traditional baked rice pudding but which is totally dairy free and vegan - made with Almond Milk and vegan margarine.
Directions
| Step 1 | Pre-heat oven to 140C/275F/Gas mark 2 and grease a large baking dish with some of the margarine. I used an enamel pie dish. |
| Step 2 | Gently heat the milk in a saucepan and add the rice and sugar, stir well and pour into the prepared baking dish. |
| Step 3 | Add little knobs of margarine over the top, and then grate fresh nutmeg over the top. (You can use ready-ground nutmeg too) |
| Step 4 | Bake in pre-heated oven for between an hour and a half and two hours until thick and creamy and the rice is cooked and soft. |
| Step 5 | Serve with extra milk if desired and marmalade or jam. |
