Berry rice pudding

Serves: 8
Prep: 10
Cook: 65

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

Method

  1. Step 1

    Preheat oven to 180°C fan bake. Grease a medium-large casserole dish with 1 tablespoon of margarine.

  2. Step 2

    Whisk almond milk, maple syrup and vanilla together in a saucepan or microwave-safe jug. Heat gently until warm (do not boil).

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    After 1 hour, remove pudding from oven and add remaining tablespoon of margarine. Stir well. Serve immediately with a generous dollop of compote.

Tips

  • Rice pudding and compote keep well in the fridge for 3 days. Add a little extra almond milk when reheating, if needed.

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