Ingredients


75g lactose free butter

175g short-grain pudding rice

140g light muscovado sugar

500ml lactose free double cream

1 tsp vanilla extract

600ml lactose free full-fat milk







Method


Heat the lactose free butter in a wide, shallow saucepan until starting to sizzle, then add the rice.

Toast the rice gently for about 4 mins in the lactose free butter until just starting to turn light brown, then scatter over 100g of the sugar and cook for a few mins more until the sugar is starting to dissolve.

Pour in the lactose free cream, stir and boil until all the sugar has dissolved into a thick butterscotch sauce, then gradually stir in 500ml of the lactose free milk and the vanilla extract.

Simmer everything gently for about 45 mins, stirring often. If towards the end of the cooking time the liquid is too thick and the rice isn’t cooked yet, add another 100ml lactose free milk and carry on cooking.

The finished consistency should be like a really creamy risotto.When the pudding is cooked, tip it into a shallow, heatproof serving dish.

Scatter the rest of the sugar over the top, and grill or blowtorch until sizzling and just starting to burn. Leave the sugar to form a crisp layer and serve hot or cold straight from the dish.


Recipe adapted from: Good Food

Recipes We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Butterscotch rice pudding
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