serves 4

100 minutes


Rice pudding

  • 3 cups (750ml) unsweetened almond milk
  • 1/4 cup (75g) Sweet Freedom Fruit Syrup
  • 1/2 tsp ground nutmeg
  • 1/2 tsp vanilla extract
  • 1/2 cup (100g) arborio risotto rice
  • 1 knob of dairy free spread

Seasonal fruits

  • 1 orange - segmented
  • 4 plums - stones removed and thickly sliced
  • 6 strawberries - stalks removed halved and quartered (if large)
  • 1 nectarine - stone removed and thickly sliced
  • 1 tbsp Sweet Freedom Fruit Syrup


  1. Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4. A large baking dish will be required.
  2. Brush the dairy free spread around the inside of your baking dish and set aside.
  3. In a bowl or jug whisk together the almond milk, Sweet Freedom Fruit Syrup, nutmeg and vanilla then pour into buttered dish.
  4. Sprinkle in the rice and place in the oven for 45 minutes. 
  5. Carefully take the dish out of the oven, give the rice a good stir then place back in the oven for another 45 minutes.
  6. About 30 minutes before the rice is finished cooking prepare the fruit then place into a small frying pan along with the Sweet Freedom Fruit Syrup
  7. Cook gently over a low heat until fruit starting to soften and warmed through, stirring or tossing occasionally (careful not to mash fruit).
  8. When the rice is cooked spoon into serving bowls and top with the warm fruit.


Thank you Sam and Phil @thecookandhim for a delicious recipe. 

*We cannot guarantee that this recipe is allergen free.


inspire and share on instagram #sweetfreedom

who's recommending us