Creamy rice pudding - dairy free

After last weeks curdled rice pudding disaster, I was determined to get it right this time.  There are 2 ways that curdling will happen. Or I should say Iv discovered 2 ways - how not to make rice pudding. 

 1. You've added something extra that reacts with the dairy free milk. E.g Desiccated coconut, fresh chopped fruit

2. The type of dairy free milk you use splits when heated. 

Last week I was able to save my Rice pudding by adding  Bird's custard Powder after it was cooked.  So this week I added some when I was preparing it for the oven.  Worked brilliantly, the rice turned out lovely and creamy.  The benefit of baking it in the oven, is that your not constantly stirring it on the stove. 

If like me you follow a dairy free diet, check out the Bird's link.  The ingredients have no dairy, so you can easily use your own favourite dairy free milk.  You need to make sure your buying the Bird's Traditional Custard powder.  The other's in the range are Instant Custards which will have milk products added.

TIP: Always double check any food or ingredient packaging that has Instant on the front.  eg Instant hot chocolate has milk added so it can be made up with water. While traditional Hot chocolate or Cocoa Powder wont have, since you need to add milk. 

Personal preference: Un-sweetened Soya Milk

Grandma's Rice Pudding Recipe

1 1/2 oz Short Grain pudding rice ( Works just as well with long grain)

1 pint of Milk

1 tbsp Caster Sugar

Pre-heat your oven to 150 Celsius, look out a casserole dish with a lid.

Put all the ingredients in your casserole dish, cover with the lid or tin foil.  Bake in your oven for 1 1/2 hrs  to 2 hrs. 

Cooking for a long time at a low temp, is the secret to creamy rice pudding

Sharabelles Creamy rice pudding - Dairy free

1 1/2 oz Short grain or long grain pudding rice

1 pint of dairy free milk

1 tbsp Caster sugar

1 tbsp Custard Powder

Pre-heat oven too 150 Celsius, and look out a casserole dish

Add the custard powder to a mug or jug, and add a little of the milk to make a paste.   Slowly whisk in the rest of the milk as this helps Stop any lumps forming.

Put your rice, caster sugar and milk mix into your casserole dish, cover with a lid or tin foil.  Bake in your oven for 1 1/2 hrs - 2 hrs.

We had a debate a few weeks ago about rice pudding, it's a strongly contested subject.  Some  like it thick and creamy, while others prefer it thin and creamy with a lot more milk added. 

The thicker you like it, the longer you leave it to bake in the oven.  As long as the rice is cooked it's ready to serve. 

Another benefit to making your own - you know exactly what's in it and how it was made.  Always a good thing when you have IBS xx