Per serving (415g)
Calories 661, Fat 15.5g, Saturates 12.5g, Carbohydrate 131.8g, Sugars 101.7g, Fibre 1g, Protein 2.6g, Salt 1g
Preheat the oven to 150°C/300°F/ Gas 2. For the rice pudding, grease a 1-litre baking dish with the dairy-free butter. In a mixing bowl combine the rice, coconut milk, coconut cream and caster sugar. Once mixed transfer to the baking dish and bake for 2 hours and 30 minutes, stirring after 1 hour.
Meanwhile, to make the compote, add the blueberries, caster sugar, water and lemon juice to a small pan and cook on a low heat for 10 minutes. Then leave to cool.
Remove the rice pudding from the oven and serve hot, with a generous dollop of blueberry compote.
Sweet and Sour Tofu Balls with Vegetable Fried Rice...