Cold Cross Rice Buns

Hot Cross Buns are an Eastertime must for me. Slightly unconventional, this recipe takes the essential flavours of the hot cross bun, and transfers them to rice - like a sweet onigiri (Japanese rice ball).

Gluten and dairy free, they are easy on the digestion and really substantial - you'll feel very satisfied after one and won't be tempted to keep eating. They make a great, sustaining snack and there's no temptation for loads of butter.

Ingredients:

1 c sushi rice

1 1/2 c rice milk

1 1/2 c cold water

2 Tbs rice syrup

50g raisins

30g mixed peel

1 tsp cinnamon

1/4 tsp nutmeg

Cinnamon for the crosses

To make:

1) Rinse the rice and place in a bowl. Cover with water and leave to soak for 30 minutes.

2) Drain the rice, put it in a small pot and add the water and milk. Bring to the boil, then cover and simmer for about 10 minutes. Add the rice syrup, raisins and peel, cover again and leave to simmer for another 10 minutes until all of the liquid is absorbed and the rice is tender.

3) Mix well with a fork and add the cinnamon and nutmeg. Leave to cool completely.

4) Wet your hands to stop the rice sticking to them and shape into rounded patties. Create the cross on top by sprinkling 2 lines of cinnamon on each.

Makes 10.