Blueberry Goji & Almond Rice Pudding

Serves 2

A thick and creamy bowl of vegan and refined sugar-free rice pudding that is sweet and sticky enough for dessert and wholesome enough for breakfast. Make this easy rice pudding in 40 minutes with minimal effort — it is naturally gluten-free, too.

• 100g (3.5 oz) Arborio/risotto or shortgrain rice

• 500ml (17 fl oz) almond milk

• 30g (1 oz) coconut sugar

• 1 tsp cinnamon

• ½ tsp ground ginger

To serve:

• 100g (3.5 oz) blueberries, warmed

• 2 tbsp coconut yoghurt

• 50g (1.7 oz) dried blueberries/ gojis/almonds

1 Add the rice, almond milk, coconut sugar, cinnamon and ground ginger to a saucepan and warm gently. Bring to the boil, stirring often, place a lid on and simmer for 35 minutes until really creamy. Stir the rice pudding occasionally to prevent it sticking and add more milk if needed.

2 Serve warm with the warmed blueberries, coconut yoghurt, and the blueberry, goji and almond mix.

Recipe by Amy Lanza, Nourishing Amy made with Natures Heart UK, nourishingamy.com