Tuesday, 31 May 2011

Vanilla Rice Milk Custard (Gluten, Dairy and Egg Free)

Thankfully I don't have any food intolerances or allergies, but I have a few friends who do. This one's for you guys.

I've become a fan of organic rice milk. It has a lovely sweet, slightly nutty taste. I love it on my muesli. I've also rediscovered the joys of custard powder and making up a bowl of custard whenever I feel like it.

It occurred to me that using rice milk to make a custard would produce something that has a thick and creamy consistency, with the flavour of rice pudding. It would go very well with some stewed fruit. 

2 cups organic rice milk (or soy or oat milk) 
3 tablespoons cornflour (or use rice, potato or tapoica flour)
2 tablespoons sugar
½ teaspoon vanilla extract or paste

Mix the cornflour with a little of the rice milk to make a paste. Mix the sugar, paste and vanilla into the rice milk. Heat the mix in a saucepan over a medium heat until it starts to boil and thickens, stirring well. Otherwise microwave on High for a minute at a time, stirring in between until hot and thickened. Note that it keeps thickening as it cools.


Michele said...

Thanks! I'm going to make this. Where do you get your organic rice milk?


Sarah said...

From woolies - there's a couple of different brands (some organic and some not)

500m2 said...

Yay! Thanks so much for the recipe. Little D is going to love it!

Anonymous said...

Thanks so much for this, my youngest son is dairy, soya and egg intolerant and this simple recipe will make his life a little bit easier!

Anonymous said...

I have 2 sons one allergic to dairy and the other wheat. This will be great for the whole family to enjoy. Thanks

Anonymous said...

thnx 4 sharing. I've been looking for ages for a decent custard. Custard powder has dairy. Oat milk has gluten, cornflour has gluten (corn is a very common allergen) ..... I tried this. I found even with 2 tspns vanilla (used vanilla paste and essence) it still doesn't have a lot of flavour. I used arrowroot which may make it thicker as I had to add more milk. I used it in a trifle so will see what the "food critics" have to say tonight. Certainly the easiest recipe I have come across. thnx again