Go Back
+ servings
Festive Rice Pudding made with mincemeat and topped with brandy soaked cranberries
Print Recipe
5 from 5 votes

Dairy Free Festive Rice Pudding

A delicious twist on the traditional Rice Pudding recipe. This Festive Rice Pudding is made the sweet mincemeat, orange and topped with luxurious brandy soaked cranberries. It's all gluten free and made dairy free and vegan too so more people can enjoy this comfort food pudding.
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Dessert, Seasonal
Cuisine: Free From - gluten and vegan
Keyword: Christmas, Dairy Free, easy, Egg Free, Gluten Free, Mincemeat, Pudding, Rice, simple, Vegan
Servings: 4 servings
Calories: 347kcal
Author: Glutarama

Ingredients

  • 700 ml dairy free milk I used soya milk
  • 100 g pudding rice
  • 25 g dark brown sugar
  • 75 g mincemeat
  • 1 tbsp orange zest
  • 1 tbsp butter I use Flora plant butter blocks
  • 50 ml dairy free cream I use soya cream

For the Cranberry Topping

  • 50 g dried cranberries
  • 2 tsp caster sugar
  • 1 tbsp brandy

Instructions

To make in a slow cooker

  • Rub the sides of the dish with your usual butter (or DF alternative).
  • Into the dish add the milk (or milk alternative), the pudding rice, mincemeat, sugar and the zest of ½ an orange
  • Mix the ingredients together gently and turn the slow cooker on to high, add the lid and leave for approximately 90 minutes
  • TOP TIP: check the rice pudding every 30 mins and give it a gentle stir to prevent any lumps forming.
  • Once the rice is cooked through, add the tablespoon of 'butter' and the cream and stir to combine. This adds a lovely glossy shine to the pudding and remedies any splitting of the milk during the cooking process.

To bake in the oven

  • Preheat the oven to 150°C | 130°C fan | 300°F | Gas 2
  • Follow all the same steps, butter the dish (I use a 2.5L Pyrex Glass Dish), place a lid on the pudding and bake for 2-2.5hrs
    As before, check the pudding every 30mins.
  • If you like the baked skin that forms on a traditional rice pudding then take off the lid for the last 30mins of cooking time.

To make the cranberry topping

  • Simply add the dried cranberries to a bowl and soak in the sugar and brandy. This can be done while the rice pudding cooks or soak the night before. The longer you soak the cranberries the plumper they get.

Nutrition

Calories: 347kcal | Carbohydrates: 60g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 229mg | Potassium: 307mg | Fiber: 3g | Sugar: 35g | Vitamin A: 783IU | Vitamin C: 15mg | Calcium: 257mg | Iron: 2mg