25g lactose/dairy free butter
100g short grain pudding rice
450ml lactose/dairy free full-fat milk
500ml lactose/dairy free pot double cream
1 lemon, zest of whole lemon, half the juice
1 split vanilla pod
85g golden caster sugar
1 tsp cinnamon
freshly grated nutmeg
Heat oven to 180C/fan 160C/gas 4. Lightly butter a shallow ovenproof dish.
Wash the rice well under cold water, then drain.
Bring the lactose free milk and creams to the boil with the vanilla pod, lemon zest, juice then add the rice and sugar, then stir well.
Tip the rice into the prepared dish, then grate a little nutmeg over the top.
Dot with knobs of butter, bake for 15 mins, lower the oven to 160C/fan 140C/gas 3, then bake for 1 hr more, by which time the pudding should be golden brown on top and creamy underneath.
Serve in dishes topped with cinnamon.
Recipe adapted from: Good Food