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hazelnut rice pudding

This is the perfect dessert for people who can't eat dairy products but everyone will love it. It's rich and creamy, but uses hazelnut milk in place of the usual cow stuff. You can even switch up the flavours with coconut or almond milk!

Ingredients & RecipePrint


  • pudding rice (120g)
  • hazelnut milk (600ml)
  • caster sugar (50g)
  • a handful of sultanas
  • 1 lemon
  • a handful of flaked almonds
  • water (300ml)
  • a handful of demerara sugar


chuck the rice, milk, caster sugar and sultanas into a sauce pan.
bring the milk to a boil, then simmer, stirring regularly for 30 minutes.
zest and juice the lemon and stir into the rice.
preheat the grill to high.
toast the almond flakes in a dry pan.
stir the water into the rice to loosen it up.
tip the rice pudding into an oven proof dish and scatter over the demerara sugar.
grill the rice pudding until the sugar caramelises.
scatter over the toasted almonds and serve.

serves 4

hazelnut rice pudding

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