Today a headline in Daily Mail caught my eye: The white stuff: Drinking just one glass of milk a day could boost your brain power. Apparently a study shows that drinking at least a glass of milk a day will improve your memory. Now I am sure I was going to say something about that..... oops can’t remember.... must be my non-milk drinker’s brain ....fried. By the way the journalist forgot to mention this study was sponsored by the MILK BOARD (USA). Very reputable, independent study indeed.

It took me quite a while to figure out why I couldn’t ever eat porridge, rice pudding or even muesli made with milk without feeling nauseaous, I couldn’t get through the bowl. Yes it was the milk! I never drank the stuff on its own, even when in nappies I found the taste utterly repulsive. I don’t have an allergy, maybe just a slight intolerance, but there are many more reasons while I took a step back from dairy.

With non dairy milks I can finally enjoy porridge, rice pudding and muesli. No memory loss so far. My kids never took to drinking milk either, but they did like it in their cereal. Now they enjoy almond and coconut (not tin) in their breakfast, and they actually prefer it. The only problem is when a guest wants an proper English cuppa I GOT NO “NORMAL” MILK at home...


This rice pudding contains no refined sugar, it is sweetened with date syrup and the blueberry compote with the Good Taste award winner Sweet Freedom. Both are available online or in health food shops. The date syrup has a very concentrated date flavour hence a bit overpowering for the blueberries. Beware it will turn your rice brown!

The non dairy milk of choice here is oat milk. I find that is compliments the rice beautifully. Make sure to shake the carton first.

We do like to eat our rice pudding warm, not too stiff, if you prefer less creamy and runny consistency just cook it a few minutes longer.

Serves 4 (very filling!)


rice pudding
100g (1/2cup) sushi (or arborio) rice
3-4 Tbs date syrup
750ml (3cups) oat milk
blueberry sauce
500ml (2 cups) blueberries
juice of half a lemon
1-2Tbs Sweet Freedom (or agave)
2 Tbs water
pinch of cinnamon
toasted almond flakes
lemon zest


  1. In a heavy bottom sauce pen, combine the milk, rice and date syrup. Bring to a boil, reduce the heat and let simmer gently for about 30min, or until desired consistency. Make sure to stir every so often, and very often towards the end of cooking time.
  2. For the compote, in a sauce pan, combine blueberries, lemon juice, sweet freedom (or agave), cinnamon and the water. Gently bring to simmer, cook just a few minutes, until some of the blueberries pop and create deep purple sauce.
  3. In a serving glass, put in some rice pudding top with blueberry compote and garnish with the lemon zest and almond flakes.