Sunday, 5 May 2013

It's rice pudding but not as you know it...

I may have mentioned before about my eldest daughters dairy intolerance, in fact it birthed my dairy free organic food business, Millie's soups, which I am incredibly proud of, well it has now helped the creation of a rather heavenly rice pudding.  We were invited to a neighbours for Sunday lunch as a get to know others in our area kind of shindig.  After mentioning Millie's intolerance and noticing the hesitancy that seemed to spring up in my hosts eyes I offered to cook something for dessert.  The hostess tentatively suggested rice pudding and so the die was cast to create something that would pass the cream, whole milk test and still be creamy and moorish.  Well I think I did it.  So proud am I that I'm prepared to share the recipe so you too can enjoy my fruits.

Like all good chefs searching for inspiration I took to the google machine and I have to admit that the bones of this dish originated here and I just worked with it from a dairy free perspective...ish, as you will see in a bit, version.

So how to make this scrumsciousness ...

Serves 8 fairly easily...
100g dairy free spread ( or butter if you prefer)
100g soft light brown sugar
200g pudding rice
1 litre unsweetened soya 
1 litre hazelnut soya milk
( Or 2 ltr full-cream milk)
Zest of a lemon
2 Bay leaf

1/2 tsp freshly grated nutmeg
1/2tsp cinnamon
1 vanilla pod, cut open 
4 tbsp baileys (optional and very slightly not dairy free)
1. Pre-heat the oven to 110c fan /140c. Put the dairy free spread in a flameproof pie dish over a gentle heat, and, when melted, add the sugar. Stir and cook for a few minutes, then tip in the rice, and stir to coat. Cook until the rice has swelled slightly, stirring continuously, then add the milk and stir well to dislodge any clumps of rice and sugar on the bottom of the pan.
2. Add the lemon zest, bay leaf, spices and a pinch of salt, then pour in the baileys, if using, and bring to simmer.
3. Bake the pudding in the oven for about 2 hours, until it has set, but is still slightly wobbly; it may need a little longer than this, but check on it regularly. Serve warm, but not piping hot.
Trust in the lowness of the oven, go and do something else for a few hours then come back to something really quite delicious, if you don't believe me make it and let me know...

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