Cosy, sticky, sweet, and delicious. Everything a rice pudding should be. This one is also egg-free, dairy free, gluten free, and wonderfully easy.

Ingredients

1 C sultanas
1/4 C maple syrup
1/8 C brandy (or Grand Marnier, or Cointreau…)
1 C short grain/ arborio rice
1 can (400mL) coconut cream
1 can (400mL) coconut milk, soy milk, or water
zest and juice of 1 orange
1/2 C brown sugar

Method

1. Place sultanas, maple syrup, and brandy in a small bowl. Leave to soak for as much time as you have – ideally overnight if you manage to plan ahead that far!

2. Heat oven to 180 ºC.

3. Place rice in oven-proof ceramic dish. Add maple/sultana/brandy mix to dish. Add remainder of ingredients and gently mix.

4. Cook in oven for 90 minutes, stirring every 15-20 minutes.

5. If you like your rice pudding extra soft and creamy, stir in some extra liquid at the end and cook for an extra 10 minutes – I add 1 C hot water, then cook for a bit extra time to give it the lovely caramelised top.

6. Serve with dairy free cream, coconut yoghurt, or dairy free ice cream. Yum!

© J Beaumont