Blackberry rice pudding casserole

Ingredients for 5 servings:

• 250 g rice pudding
• 400 ml coconut milk
• 600 ml soy milk (soy drink), vanilla
• 800 g blackberries
• 3 packets of vanilla sugar
• 170 g brown sugar
• 1 shot of soy milk (soy drink), vanilla
• Fat for the mold, vegan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

lactose-free, gluten-free, vegan

Bring the soy vanilla drink, coconut milk, half the sugar, and half the vanilla sugar to a boil in a non-stick saucepan, then add the rice pudding and simmer on low heat for at least 30 minutes, until the rice has swollen. Stir frequently during this time. Mix the blackberries with the rest of the sugar and the other half of the vanilla sugar. Grease a large baking dish and spread half of the rice pudding on the bottom, top with the sugared blackberries, and then the rest of the rice pudding. Then pour over a dash of vanilla drink and place in the oven. Bake at 200°C for approx. 30 minutes. It’s best to place it on a baking sheet in the oven so there’s no big mess if it boils over. Can be enjoyed hot or cold. It’s especially delicious with vanilla sauce.