Michelle's Freefrom Apple Rice Pudding

Corn, egg, lactose, milk, nightshade, nut, peanut, sesame & wheat free; can be gluten or soya free

A very simple, old fashioned rice pud – with a twist.

Serves 6


  • 400g / 14 oz cooking apples
  • 250ml / 8fl oz water
  • piece lemon peel
  • 1 tbsp gave syrup or other sweetener of your choice
  • 40g / 1½ oz pudding rice
    75g / 2½ oz sultanas (golden raisins)
    450ml / 15fl oz oat cream / soya cream / coconut milk


  1. Wipe and core the apples and peel or not as you feel inclined – I tend to leave the skin on mine.
  2. Chop them fairly small and put into a saucepan with the water, lemon peel and agave syrup.
  3. Bring to the boil and cook gently for 15–20 minutes then purée in a food processor.
  4. Heat the oven to 140C/275F/ Gas mark 2.
  5. Put the rice into a pie dish then add the sultanas, apple and oat (or other) cream.
  6. Mix well.
  7. Bake uncovered for 2 hours or until the pudding is set.
  8. Eat warm or at room temperature, alone or with extra cream.

Serves 6 – per portion
Calories 204 Kcals
2g Protein
10g Fat (2g Sat fat, 1g mono, 0.5g poly)
27g Carbohydrate of which 19g Sugar
1.7g Fibre, 34g Sodium, Trace g salt
12mg Calcium

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