This is a quick recipe for rice pudding which is gluten and dairy free.
50g (2oz) short grain or pudding rice.
25g (1oz) caster Sugar
800ml of reduced fat coconut milk.
250g (10oz) of fresh blueberries
1. Heat the rice, sugar and coconut milk in a saucepan and heat gently until the sugar dissolves. (3-4minutes).
2. Add the blueberries and continue to cook for 30 minutes or until the rice has absorbed all the coconut milk. The mixture should be thick and creamy.
3. Divide into bowls and serve.
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