Apple & Mylk Rice Pudding Recipe | Abel & Cole

Apple & Mylk Rice Pudding

Cooking time
Serves4-6 people
Vegans

A cosy dish of creamy, vegan-friendly rice pudding brimming with sweet apples, juicy raisins and a fragrant pinch of spice baked with a rich, dairy-free splash of Rebel Kitchen Whole Mylk.

Ingredients

  • 3 apples
  • 50g raisins
  • 50g Demerara sugar
  • 2 bay leaves
  • A pinch or 2 of mixed spice
  • 1 lemon
  • 100g risotto rice
  • 800ml Rebel Kitchen Dairy Free Whole Mylk

Prep: 10 mins | Cook: 2 hrs

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Method

1. Preheat your oven to 160°C/Fan 140°C/Gas 3. Coarsely grate the apples into a large ovenproof dish or pan. Add 50g raisins, 50g Demerara sugar, 2 bay leaves, a generous pinch of mixed spice and the zest of a lemon. Tip in 100g risotto rice and pour over 800ml Whole Mylk. Stir to incorporate, then slide the dish into the oven to bake for 2 hrs.
2. When the dish is ready, the rice will be plump and tender and a golden crust will have formed on top. Remove the dish from the oven and leave to cool for a couple of mins, then scoop the rice pudding into warm bowls and serve.
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