For the rice pudding

1.5 litres/2¾ lactose free pints milk

200ml/7fl oz lactose free double cream

1 vanilla pod

2 lemons, zest only

100g/3½oz lactose free butter

150g/5½oz pudding rice

150g/5½oz caster sugar

pinch salt

For the compôte

30g/1oz sugar

1 cinnamon stick

1 star anise

3 cloves

2 lemons, juice only

300g/10½oz blueberries

Serves - 4


To make the rice pudding, heat the lactose free milk, cream, vanilla and lemon zest in a saucepan over a medium heat.

Bring to the boil, remove from the heat and leave to infuse for 30 minutes.

Melt the lactose free butter in a large saucepan over a medium heat.

Add the rice and stir to coat in the butter. Add the sugar, salt and the lactose free infused milk. Simmer gently for 2 hours.

Meanwhile, to make the blueberry compôte, heat a frying pan over a medium heat.

Add the sugar and allow to caramelise. Add the spices, lemon juice and blueberries and cook for 5–8 minutes, or until thickened.

Serve the rice pudding in glasses, spoon over the compôte.

Recipe adapted from: Good Food
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