Creamy Rice Pudding with Fresh Berry Jam (ve)
As the weather grows a little chillier here in the UK, we all need some comfort food! Especially if it's low fat and packed full of vitamins. Our creamy rice pudding is 100% plant-based …and 101% delicious!
- Preparation Time: 2 minutes
- Cooking Time: 2 hours 10 minutes
Ingredients
For the rice pudding
-
200 gPudding rice
-
1200 mlPlant milk
-
70 gAgave syrup
-
0.5 tspVanilla extract
For the fresh berry jam
-
190 gMixed frozen berries
-
125 gApple peeled, decored, cut into 2cm chunks
-
Half of an orangeOrange zest and juice
-
8 gAgave syrup
Instructions
For the rice pudding
-
Combine all the rice pudding ingredients, stirring well, and pour into an ovenproof dish (about 1200 ml capacity).
-
Bake in a 150°C oven for 1½ – 2 hours.
-
Can be served warm, at room temperature or chilled.
-
Serve with 25g per serving of fresh berry jam.
For the fresh berry jam
-
Combine all the ingredients in a saucepan. Bring to the boil and simmer gently for 10 minutes.
-
Allow to cool. Store in an airtight container, refrigerated until required.
Notes
– Pudding rice can be substituted for Spanish paella rice.
– Dried fruits such as sultanas, figs and pineapple can be added to the rice pudding
mix before baking for tasty variations.
