Shopping list

600ml soya milk

1 vanilla pod

50g Benecol® Buttery Spread

50g short grain rice

25g sugar

Pinch grated nutmeg

Baked Rice Pudding

15

PREP

75

COOK

0.8

STANOLS

4

SERVES

Description

A healthier way to enjoy dessert

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

1. Place the milk in a small pan. Slit the vanilla pod lengthways and add to the pan with any sticky seeds from the knife. Heat until just bubbling; remove from the heat and leave to infuse for 10 minutes.
2. Preheat the oven to Gas Mark 3/160ºC/fan oven 140ºC. Lightly grease a deep 1" ovenproof dish with a little of the Benecol® Buttery Spread. Place the rice in the dish.
3. Remove the vanilla pod from the milk, scrape out any remaining seeds and add to the milk. Stir in the Benecol® Buttery Spread (it doesn't matter if doesn't completely melt) and sugar and pour over the rice. Sprinkle over the nutmeg. Bake for 1 hour 15 minutes to 1 hour 25 minutes. The pudding should be still slightly liquid, golden on top and the rice cooked – carefully put a spoon in and test a grain of rice. Leave to stand for 5 minutes before serving.

Baked Rice Pudding

15

PREP

75

COOK

0.8

STANOLS

4

SERVES

Shopping list

600ml soya milk

1 vanilla pod

50g Benecol® Buttery Spread

50g short grain rice

25g sugar

Pinch grated nutmeg

Description

A healthier way to enjoy dessert

One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols

Method

1. Place the milk in a small pan. Slit the vanilla pod lengthways and add to the pan with any sticky seeds from the knife. Heat until just bubbling; remove from the heat and leave to infuse for 10 minutes.
2. Preheat the oven to Gas Mark 3/160ºC/fan oven 140ºC. Lightly grease a deep 1" ovenproof dish with a little of the Benecol® Buttery Spread. Place the rice in the dish.
3. Remove the vanilla pod from the milk, scrape out any remaining seeds and add to the milk. Stir in the Benecol® Buttery Spread (it doesn't matter if doesn't completely melt) and sugar and pour over the rice. Sprinkle over the nutmeg. Bake for 1 hour 15 minutes to 1 hour 25 minutes. The pudding should be still slightly liquid, golden on top and the rice cooked – carefully put a spoon in and test a grain of rice. Leave to stand for 5 minutes before serving.