Michelle's Freefrom Buffalo Milk Rice Pudding

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

Real, slowly cooked rice pudding remains a delicious, if very old- fashioned, dessert. We made it with buffalo milk but it also works well with soya, goat, sheep, rice or coconut ‘milk’.

Serves 6


  • 10g / ΒΌ oz butter or dairy-free spread
  • 60g / 2 oz white Carolina or risotto rice
  • 30g / 1 oz dark raisins
  • 1 tbsp pale molasses sugar or agave syrup
  • 800ml / 27fl oz buffalo (or other alternative) milk


  1. Heat the oven to 140C/275F/Gas mark 1.
  2. Use the butter or spread to grease an ovenproof dish.
  3. Sprinkle the rice into the bottom along with the raisins and sugar.
  4. Pour over the milk and carefully move to the oven.
  5. Cook very slowly – it may take up to 3 hours – stirring every half hour or so unless you like the pudding to form a nice skin on the top.
  6. Serve warm.

Serves 6 – per portion
160cals – 5g protein
7g total fat – 4g sat / 2g mono / 0.2g poly
20g carbohydrate of which 12g sugar
0.3g fibre – 70mg sodium / 0.17g salt
162mg calcium
Good Source of: Vitamin B2, B612

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