Dairy-free rice pudding with raspberry sauce

An easy, healthy take on a classic, this dessert is a perfect treat with its raspberry zing and is delicious served warm or cold.


  • 50 g coconut oil
  • 110 g short grain rice
  • 75 g caster sugar
  • 1 vanilla pod; split lengthways
  • 1 1/5 litres almond milk

For the raspberry sauce

  • 300 g raspberries
  • 50 g caster sugar


Step 1.
Preheat the oven to 140°C (120° fan).

Step 2.
Melt the coconut oil in a cast-iron casserole dish and add the rice, sugar and vanilla pod.

Step 3.
Stir over a low heat for 2 minutes, then gradually incorporate the almond milk and bring to a simmer.

Step 4.
Cover the casserole dish and bake in the oven for 1 hour 30 minutes.

Step 5.
Meanwhile, put the raspberries and sugar in a saucepan with 1 tbsp water. Cover and cook over a low heat for 10 minutes, stirring occasionally.

Step 6.
The rice pudding can be served warm from the oven. Alternatively, remove the skin and vanilla pod, spoon the pudding into bowls and chill. Spoon over the raspberry sauce at the table.

Serves 4