Wheat free Blackcurrant rice Surprise recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
30 g (1 oz) 2 tablespoons of Dairy free margarine
300 ml (10 fl oz) 1 1/4 cups of coconut milk
300 ml (10 fl oz)1 1/4 cups of soya milk
300 ml (10 fl oz)1 1/4 cups of water
100 g/31/2 oz/1/2 cup of pudding rice
30 g (1 oz) 2 tablespoons of caster (superfine) sugar
255 g (9 oz) 1 3/4 cups of fresh or frozen trimmed blackcurrants
3 tablespoons of caster (superfine) sugar
3 large free-range eggs, separated
1 teaspoon of pure Madagascan vanilla extract
100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar
300 ml (10 fl oz) 1 1/4 cups of coconut milk
300 ml (10 fl oz)1 1/4 cups of soya milk
300 ml (10 fl oz)1 1/4 cups of water
100 g/31/2 oz/1/2 cup of pudding rice
30 g (1 oz) 2 tablespoons of caster (superfine) sugar
255 g (9 oz) 1 3/4 cups of fresh or frozen trimmed blackcurrants
3 tablespoons of caster (superfine) sugar
3 large free-range eggs, separated
1 teaspoon of pure Madagascan vanilla extract
100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar
method
1. Preheat the oven to 180°C (350°F) gas 4
2. Melt the margarine with the coconut milk and soya milk in a non-stick saucepan over low heat.
3. Add the water, rice and 30 g (1 oz) 2 tablespoons of caster (superfine) sugar, and increase the heat to medium.
4. Bring the pan of rice to the boil, stirring occasionally, then simmer over low heat for about 45 minutes until just soft, thick and creamy.
5. Meanwhile, mix the fruit and 3 tablespoons of sugar together.
6. Once the rice is done, remove from the heat and stir in the egg yolks and vanilla extract.
7. Spoon the rice into a deep-sided, ovenproof dish big enough for six servings and level it off.
8. Spoon all the sweetened blackcurrants over the rice.
9. Make the meringue topping. Whisk the egg whites in a large bowl until stiff, then fold in the 100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar.
10. Spread gently over the blackcurrants and bake for about 30 minutes, or until well browned.
11. Serve the pudding either hot or warm.
2. Melt the margarine with the coconut milk and soya milk in a non-stick saucepan over low heat.
3. Add the water, rice and 30 g (1 oz) 2 tablespoons of caster (superfine) sugar, and increase the heat to medium.
4. Bring the pan of rice to the boil, stirring occasionally, then simmer over low heat for about 45 minutes until just soft, thick and creamy.
5. Meanwhile, mix the fruit and 3 tablespoons of sugar together.
6. Once the rice is done, remove from the heat and stir in the egg yolks and vanilla extract.
7. Spoon the rice into a deep-sided, ovenproof dish big enough for six servings and level it off.
8. Spoon all the sweetened blackcurrants over the rice.
9. Make the meringue topping. Whisk the egg whites in a large bowl until stiff, then fold in the 100 g (3 1/2 oz) 1/2 cup of caster (superfine) sugar.
10. Spread gently over the blackcurrants and bake for about 30 minutes, or until well browned.
11. Serve the pudding either hot or warm.
serving amount
serves 6
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