Ingredients


250ml/8fl oz lactose free milk

250ml/8fl oz lactose free cream

50g/2oz arborio rice

25g/1oz quinoa

40g/1½oz fresh blueberriess

2 tbsp sugar

½ tsp vanilla extract






Method


Preheat the oven to 220C/425F/Gas 7. Pour the lactose free milk and lactose free cream into the ovenproof dish. Add the rice and quinoa.

Add the blueberries  the ovenproof dish. Add the sugar and the vanilla extract.

Give the mixture a stir and put on the lid. Place on a baking tray.

Cook for 40 minutes then leave to stand for at least 10 minutes with the lid on (the rice will carry on cooking).

When the rice has cooled a bit, you can eat


Recipe adapted from: Good Food



New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Baked blueberry quinoa & rice pudding
*We recommend the help  of a registered dietician
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