Indy Power: The ultimate feel-good rice pud
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:
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.