Rice pudding with fresh strawberry sauce

Milk puddings are a well established tradition in British cookery. They are economical, made from store cupboard ingredients and are simple to make. Once the pudding is in the oven you don’t have to do anything apart from wait for it to cook.

From a nutritional point of view rice pudding is an excellent way of getting children to consume some calcium rich milk. But if a child cannot drink milk, Oat Drink can be used as a substitute and they won’t miss out on the calcium they need. The only thing is – plant milks do not form the skin which develops over a slow cooked rice pudding. So the fresh strawberry sauce is a healthy, bright addition to add a bit more flavour to this pudding and bring it bang up to date.


Serves  4

10g butter

100g pudding rice/Arborio rice

25g sugar

700ml Oat Drink

nutmeg, grated

For the fresh strawberry sauce

200g strawberries, cut into small chunks

3 tbsp granulated sugar

1 tbsp lemon juice


Preheat the oven to 150°C (300°F/Gas 2). Butter an 850ml baking dish and sprinkle the rice and sugar over the bottom. Pour in the Oat Drink and mix the ingredients together. Grate nutmeg over the surface and place in the oven for two hours or until the rice feel tended.

To make the fresh strawberry sauce. Place the strawberries, sugar and lemon juice in a small saucepan and heat gently for about five minutes or until the strawberries are soft. Remove from the heat and allow the strawberries to cool a little before liquidising. Serve the rice pudding with a dribble of strawberry sauce.