Do you like rice pudding? For me, it brings back cosy, wonderful memories of childhood and dark Winter's nights which are definitely on the horizon now! Rice pudding has always been a great favourite of mine. When I received the jar of jam from Sainsbury's, the fact that my husband ALWAYS eats his rice pudding with a spoonful of jam gave me the idea to make a vegan version. This is much healthier than the one my grandma used to make. Her recipe included dotting huge dollops of butter all over the top before it went into the oven - not that it wasn't amazingly delicious!
Pudding rice is basically a short grain rice. It's not difficult to find in the UK but it is difficult to find an organic variety. The only organic rice I could find is not gluten free so I bought Sainsbury's own brand which you can find near the tinned rice puddings and not with the other varieties of rice, if you're thinking of buying some. I spent ages looking for it - perhaps if Sainsbury's are reading this they could move a few packs to the rice aisle?
Rice Pudding GF
115 g pudding rice
40 g or 2 heaped tablespoons coconut palm sugar
2 pints almond milk
grated or ground nutmeg
You will need to use a dish able to hold at least 2 pints of liquid. This recipe serves 4 to 6 or 2 very hungry people! Set the oven to 150°C.
Measure out the rice and sugar. Pour the almond milk into a pan, add the coconut sugar and heat very gently until the sugar is dissolved.
Tip the rice into the dish and carefully pour the warmed milk over the top.
Sprinkle the top with a generous amount of nutmeg.
Place in the middle of the warmed oven. Let it cook for half an hour then take it out.
Put it back into the oven for another 60 to 90 minutes or until it is cooked. Serve with extra almond milk and strawberry jam!