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.
Servings: 4 servings
- 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
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 make the cranberry topping
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