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Berry rice pudding

Name: Berry rice pudding
Prep time: 10 min
Cook time: 65 min
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 Compote2 cups frozen mixed berries; Zest and juice of 1 small orange; 1 1/2 Tbsp maple syrup

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

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Method

Step 1
Preheat oven to 180°C fan bake. Grease a medium-large casserole dish with 1 tablespoon of margarine.
Step 2
Whisk almond milk, maple syrup and vanilla together in a saucepan or microwave-safe jug. Heat gently until warm (do not boil).
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.
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.
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.