This
recipe is gluten-free, wheat-free, yeast-free and dairy-free.
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Ingredients :
Preparation & cook time : 1 hour
Makes 6
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4 eggs
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1/3
cup (75g) caster sugar
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1 teaspoon vanilla extract
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400ml can coconut cream
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1½ cups (375ml) gluten-free soy milk
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1 cup cooked white medium-grain rice
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½ cup (80g) sultanas
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½ teaspoon ground cinnamon
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Method :
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Preheat oven to 180°C/160°C fan-forced. Grease
six ¾-cup (180ml) ovenproof dishes.
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Whisk eggs, sugar and extract in large jug until
combined; whisk in coconut cream and soy milk. Stir in rice and
sultanas. Divide mixture evenly among dishes; place dishes in
large baking dish. Add enough boiling water to come halfway up
sides of small dishes.
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Bake puddings 20 minutes, whisking gently with
fork under the skin of the puddings twice (this stops the rice
sinking to the bottom of the dishes). Sprinkle puddings with
cinnamon; bake a further 20 minutes or until set. Stand
puddings 10 minutes before serving.

Baking Tips
Baking Note : You need to cook
1/3
cup (65g) white medium-grain rice for this recipe.
Storage : Puddings can be stored, covered, in the
refrigerator for two days. |
Food Facts &
Glossary of Baking Ingredients
caster sugar is
superfine or finely granulated table sugar.
vanilla extract is
vanilla beans that have been submerged in water. Vanilla
essence is not a suitable substitute.
coconut cream
obtained from the first pressing of the coconut flesh
alone, without added water; the second pressing is sold
as coconut milk, Available in cans and cartons from
supermarkets.
gluten-free soy milk
: sometimes malt and barley extract are added to soy milk
to make it more palatable. Ensure you use gluten-free soy
milk if you have a gluten allergy.
sultanas are dried
grapes; also known as golden raisins.
cinnamon is dried
inner bark of the shoots of the cinnamon tree; comes in
sticks (quills) and ground.
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√ gluten-free √
wheat-free
√
yeast-free
√
dairy-free |
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