Dairy-free rice pudding with warm mango sauce

Many people I meet who can't have dairy ask me for one thing in particular: rice pudding. It seems to be one of those comforting dishes that has a deep sentimental attachment. This dairy-free version is incredibly simple, but it does require a long stint in a low oven.

If you want a less fatty pudding, try the lighter coconut milks on the market. At 7%, they have roughly half the fat content of the standard kind. You may question the proportion of rice to coconut milk, but trust me – it is right! The rice swells as it absorbs the liquid, leaving a rich, thick and creamy dessert best served hot. You could eat this simply topped with strawberry jam or perhaps some sliced cooked pears. But if you'd like something a little different, try a swirl of rich mango sauce.

Serves 4
100g short-grain pudding rice
50g caster sugar
2 x 400ml cans coconut milk

For the sauce
1 ripe mango
3 tbsp dairy-free margarine
3 tbsp light brown soft sugar
2 tbsp orange juice

1 Put the rice, caster sugar and coconut milk in an ovenproof dish and stir together. Bake at 120C/250F/gas mark ½ for 2½ hours, stirring thoroughly every half an hour to prevent the rice from clumping together.

2 Make the sauce about 15 minutes before the rice pudding is ready. Peel and destone the mango. Cut the flesh into 5mm small dice. Put the margarine, brown sugar and orange juice in a small saucepan. Heat the mixture gently until the marge has melted. Add the mango and let the mixture bubble for about 10 minutes until the mango is cooked. Allow the mix to cool a little, then pour it into a jug and blend using a stick blender to form a smooth sauce.

3 Remove the rice pudding from the oven, stir well and spoon into bowls. Swirl the mango sauce through each portion and serve.

What to watch out for
If you are cooking for someone who can't have soya, use a dairy-free sunflower margarine.

Susanna Booth is a food writer and food stylist based in London; widecirclecooking.com