Buffalo Milk Rice Pudding
Wheat, gluten, corn, egg & nut free; can be soya or dairy free

Serves 6

Real, slowly cooked rice pudding remains a delicious, if very old- fashioned, dessert. We made it with buffalo milk but it also works well with soya, goat, sheep, rice or coconut ‘milk’.

10g butter or dairy-free spread
60g white Carolina or risotto rice
30g dark raisins
1 tbsp pale molasses sugar or agave syrup
800ml buffalo (or other alternative) milk

Heat the oven to 140C/275F/Gas mark 1.
Use the butter or spread to grease an ovenproof dish.
Sprinkle the rice into the bottom along with the raisins and sugar.
Pour over the milk and carefully move to the oven.
Cook very slowly – it may take up to 3 hours – stirring every half hour or so unless you like the pudding to form a nice skin on the top.
Serve alone – or alongside the Kiwi with Pomegranate (see above).

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