Dairy free milk rice pudding 香滑奶布甸 (不含牛奶)

MILK RICE PUDDING

Wheat, gluten, corn, egg & nut free;

can be soya or dairy free

Real, slowly cooked rice pudding remains a delicious, if very oldfashioned,

dessert.

Works well with potato, soya, rice or coconut ‘milk’.

Ingredients -

10g butter or dairy-free spread

60g white Carolina or risotto rice

30g raisins

1 tbsp pale molasses sugar or agave syrup

800ml milk

Instructions -

Heat the oven to 140C/275F/Gas mark 1.

Use the butter or spread to grease an ovenproof dish.

Sprinkle the rice into the bottom along with the raisins and

sugar.

Pour over the milk and carefully move to the oven.

Cook very slowly – it may take up to 3 hours – stirring

every half hour or so unless you like the pudding to form a

nice skin on the top.

Serve alone – or with the warm fruit salad below.

SERVES 6 – PER PORTION

160cals – 5g protein

7g total fat – 4g sat / 2g mono / 0.2g poly

20g carbohydrate of which 12g sugar

0.3g fibre – 70mg sodium / 0.17g salt

162mg calcium

GOOD SOURCE OF: Vitamin B2, B612

(Source: FoodsMatter)