Berry rice pudding
Prep
10 min
Cook
1h 5m
Serves
8
Skill
Vegetarian
Prep
10 min
Cook
1h 5m
Serves
8
Skill
Our Berry Rice pudding is the answer to your dessert dilema. Made using So Good Almond Unsweetened Milk it's vegan and gluten free perfect for all guests. Toppped with a delicious Berry Compote, this dairy free dessert is perfect for using up leftover rice.
Ingredients
- 2 Tbsp margarine, divided
- 4 cups So Good™ Almond Unsweetened (1L)
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 3/4 cup medium grain white rice (150g)
- Toasted sliced almonds, to serve (optional)
Berry Compote
- 2 cups frozen mixed berries
- Zest and juice of 1 small orange
- 1 1/2 Tbsp maple syrup
Nutrition per serving
757 kJ
energy kj
2 g
protein
2 g
saturated fat
1.9 g
dietary fibre
29 g
carbohydrate
13 g
sugars
202 mg
sodium
Method
- Preheat oven to 180°C fan bake. Grease a medium-large casserole dish with 1 tablespoon of margarine.
- Whisk almond milk, maple syrup and vanilla together in a saucepan or microwave-safe jug. Heat gently until warm (do not boil).
- Place rice in prepared dish. Pour over milk mixture, stir, then place the lid on or cover with foil. Bake for 1 hour, stirring every 20 minutes.
- Meanwhile, make compote. Place berries, orange zest and juice, and maple syrup in a medium saucepan. Bring to a simmer and cook for 10-15 minutes, until it reaches your desired consistency (keeping in mind it will thicken a little as it cools). Remove from heat.
- After 1 hour, remove pudding from oven and add remaining tablespoon of margarine. Stir well. Serve immediately with a generous dollop of compote.
- 2 Tbsp margarine, divided
- 4 cups So Good™ Almond Unsweetened (1L)
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 3/4 cup medium grain white rice (150g)
- Toasted sliced almonds, to serve (optional)
Berry Compote
- 2 cups frozen mixed berries
- Zest and juice of 1 small orange
- 1 1/2 Tbsp maple syrup
Nutrition per serving
757 kJ
energy kj
2 g
protein
2 g
saturated fat
1.9 g
dietary fibre
29 g
carbohydrate
13 g
sugars
202 mg
sodium
- Preheat oven to 180°C fan bake. Grease a medium-large casserole dish with 1 tablespoon of margarine.
- Whisk almond milk, maple syrup and vanilla together in a saucepan or microwave-safe jug. Heat gently until warm (do not boil).
- Place rice in prepared dish. Pour over milk mixture, stir, then place the lid on or cover with foil. Bake for 1 hour, stirring every 20 minutes.
- Meanwhile, make compote. Place berries, orange zest and juice, and maple syrup in a medium saucepan. Bring to a simmer and cook for 10-15 minutes, until it reaches your desired consistency (keeping in mind it will thicken a little as it cools). Remove from heat.
- After 1 hour, remove pudding from oven and add remaining tablespoon of margarine. Stir well. Serve immediately with a generous dollop of compote.