Creamy Rice Pudding with Fresh Berry Jam (ve)

Name: Creamy Rice Pudding with Fresh Berry Jam (ve)
Prep time: 2 min
Cook time: 130 min
Ingredients: 200 g Pudding rice; 1200 ml Plant milk; 70 g Agave syrup; 0.5 tsp Vanilla extract; 190 g Mixed frozen berries; 125 g Apple (peeled, decored, cut into 2cm chunks); Half of an orange Orange zest and juice; 8 g Agave syrup

As the weather grows a little chillier here in the UK, we all need some comfort food! Especially if it's low fat and packed full of vitamins. Our creamy rice pudding is 100% plant-based …and 101% delicious!

Preparation Time: 2 minutes
Cooking Time: 2 hours 10 minutes

Ingredients

Servings: 10

For the rice pudding

200 g

Pudding rice
1200 ml

Plant milk
70 g

Agave syrup
0.5 tsp

Vanilla extract

For the fresh berry jam

190 g

Mixed frozen berries
125 g

Apple peeled, decored, cut into 2cm chunks
Half of an orange

Orange zest and juice
8 g

Agave syrup

Instructions

For the rice pudding

Combine all the rice pudding ingredients, stirring well, and pour into an ovenproof dish (about 1200 ml capacity).
Bake in a 150°C oven for 1½ – 2 hours.
Can be served warm, at room temperature or chilled.
Serve with 25g per serving of fresh berry jam.

For the fresh berry jam

Combine all the ingredients in a saucepan. Bring to the boil and simmer gently for 10 minutes.
Allow to cool. Store in an airtight container, refrigerated until required.

Notes

– Pudding rice can be substituted for Spanish paella rice.
– Dried fruits such as sultanas, figs and pineapple can be added to the rice pudding
mix before baking for tasty variations.