First add the rice and Alpro Hazelnut drink to a pan, heating until it just begins to boil. Then reduce the temperature and allow to simmer for around 20-25 minutes, until the rice is cooked through.
Lightly whisk the sugar and the eggs in a bowl. Add in a spoonful of the cooked rice and stir vigorously until fully combined.
Add the egg and rice mixture back to the pan and continue heating very gently for a further 10 minutes, until the whole mixture thickens. (It’s important to make sure the rice pudding does not boil, as this can curdle the mixture.)
Serve in bowls with a little freshly grated nutmeg.
A few seasonal berries will add colour and zest and complement the creaminess of the pud. Or you could simply add a dollop of red jam (plum is perfect).