Saturday 24 August 2019

Indy Power: The ultimate feel-good rice pud


Baked Rice Pudding with Raspberry Coulis
Baked Rice Pudding with Raspberry Coulis

A moreish winter warmer flavoured with aromatic coconut and nutmeg, with a burst of berries on top

Baked Rice Pudding with Raspberry Coulis

This is the most satisfying  of desserts, in all senses of the word - it's super easy, incredibly moreish and such a crowd pleaser.

Serves 6. Gluten-free, dairy-free & vegan


For the rice pudding:

160g short-grain rice

4 tbsp maple syrup or honey

250ml full-fat coconut milk

650ml almond milk

Pinch of nutmeg (optional)

For the raspberry coulis:

150g raspberries

3 tbsp water

1-2 tbsp maple syrup or honey


Preheat the oven to 150°C/ 300°F/gas mark 2.

Mix together the rice with the maple syrup or honey, coconut milk and almond milk in a medium saucepan. Bring it to a simmer and then pour the mixture into a casserole dish. Sprinkle a little nutmeg over the top if you like.

Pop it in the oven for about 80-90 minutes.

During the last 10 minutes of baking time, add the raspberries, water and maple syrup or honey to a small saucepan on medium heat. Let it simmer gently for 5-10 minutes until thick and sweet.

Serve the rice pudding hot from the oven with a little raspberry coulis on top.

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