Baked coconut rice pudding with raisins
Creamy baked rice pudding made with coconut milk, with a golden skin and soft raisins hidden inside.
- Time2 hrs
- LevelEasy
- Costabout £0.65 a head
- Oven150°C (130°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 150°C (130°C fan). Grease a 1.5 litre baking dish with a little of the dairy free spread.
- 2
Put the rice, sugar, raisins and vanilla in the dish. Pour over the coconut milk, oat milk and coconut cream and stir.
- 3
Dot with the rest of the spread and the coconut oil and grate the nutmeg over the top.
- 4
Bake for 30 minutes, then stir once.
30 min - 5
Bake for another 1 hour 15 minutes until thick, creamy and golden on top.
75 min - 6
Rest for 10 minutes before spooning into bowls. It thickens as it cools.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.