Ditch the plastic pots and donate those blue labelled tins because we’re giving the humble rice pudding a dairy and gluten-free makeover just in time for the kids to go back to school.

This comforting throwback dessert is traditionally baked, but what’s brilliant about our on-the-hob version is how much easier it is. You’re also in charge of how much sugar you add, and the rice is a great source of slow-release energy.

Read on to find out how some simple Gousto twists can upgrade this simple classic to an exciting new favourite that wipes the floor with what you had at school. It’s nostalgia on overdrive!

Ingredients

• 200g pudding rice
• 800ml nut/dairy free milk (almond is our favourite)
• 4 tbsp maple or agave (or to taste)
• 1 tsp vanilla extract (optional)
• Sprinkle of cinnamon or a grating of nutmeg

1. In a large pan on medium heat, bring your chosen dairy-free milk to a gentle simmer.

2. Add the rice, turn the heat to medium low and cover with a lid for 15 minutes, stirring every 5 minutes to make sure it doesn’t stick to the bottom.

3. Then, taste the rice to check if it’s soft all the way through. If not, cook for a further 5-10 minutes. If the pudding is looking a little dry, add a splash of water or dairy free milk to thin it out.

4. When the rice is soft, stir through the syrup. Taste and add more if needed.

Gousto tip: Stop cooking the rice when it’s cooked through but the pudding is still quite liquid-y, as it will continue to thicken as it cools.

5. Serve in bowls with a sprinkle of cinnamon, or if you’re feeling really nostalgic try ones of these vegan, refined sugar free versions of this retro dessert.

Jam Roly Poly – For a far easier version of this 70s party classic, blend 200g of washed raspberries with ½ tbsp of maple syrup. If you prefer a smooth sauce, pass through a fine mesh sieve to remove the seeds before drizzling in a spiral over the rice pudding!

Apple Crumble – An autumnal classic. And this easy twist uses nutty gluten and dairy free toppings, with slices of baked apple for added crunch. Just melt 1 ½ tbsp of coconut oil with 1 tbsp of maple syrup in the microwave and mix together.  Add 50g whole oats with 50g chopped mixed nuts and mix together.

Place on one half of a baking tray, and add thinly sliced apples to the other side.  Bake in a 180C fan preheated oven for 15 mins, stirring the crumble topping half way through to prevent the edges from burning.  Layer the warm apples over your rice pudding and sprinkle over the crumble topping.

Sticky Toffee Pudding – A sticky toffee secret is that the traditional sponge is made from sweet squidgy dates. For this Gousto twist, make the simplest toffee sauce ever then drizzle it over a date and pecan rice pudding.

Roughly chop 2 medjool pitted dates and 50g of pecans, and stir through the rice pudding. In a blender, combine 2 more roughly chopped medjool dates with 2 tbsps of boiling water and blend until smooth, if your dates are a little dry or you prefer a thinner sauce add boiling water a splash at a time until you’re happy with your sauce.

For more recipes to ease you into Back To School season, check out our recent posts 5 Healthy Packed Lunch Ideas and 10 One-Pot Recipes To Solve Weeknight Dinner Stress.