Allergy Awareness

Dairy Free Blackcurrant Rice Surprise

 

I've not made this recipe yet, hence the lack of photographs but I found it on Cook It Simply.com - as we are prone to a blackcurrant glut here every year it seemed that it would be worth a try!

Ingredients

serves 6

30 g (1 oz) 2 tablespoons of Dairy free margarine

300 ml (10 fl oz) 1 1/4 cups of coconut milk

300 ml (10 fl oz)1 1/4 cups of soya milk

300 ml (10 fl oz)1 1/4 cups of water

100 g/31/2 oz/1/2 cup of pudding rice

30 g (1 oz) 2 tablespoons of caster (superfine) sugar

255 g (9 oz) 1 3/4 cups of fresh or frozen trimmed blackcurrants

3 tablespoons of caster (superfine) sugar

3 large free-range eggs, separated

1 teaspoon of pure Madagascan vanilla extract

100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar

method

1. Preheat the oven to 180°C (350°F) gas 4

2. Melt the margarine with the coconut milk and soya milk in a non-stick saucepan over low heat.

3. Add the water, rice and 30 g (1 oz) 2 tablespoons of caster (superfine) sugar, and increase the heat to medium.

4. Bring the pan of rice to the boil, stirring occasionally, then simmer over low heat for about 45 minutes until just soft, thick and creamy.

5. Meanwhile, mix the fruit and 3 tablespoons of sugar together.

6. Once the rice is done, remove from the heat and stir in the egg yolks and vanilla extract.

7. Spoon the rice into a deep-sided, ovenproof dish big enough for six servings and level it off.

8. Spoon all the sweetened blackcurrants over the rice.

9. Make the meringue topping. Whisk the egg whites in a large bowl until stiff, then fold in the 100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar.

10. Spread gently over the blackcurrants and bake for about 30 minutes, or until well browned.

11. Serve the pudding either hot or warm.