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Jammy Rice Pudding
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 60g | pudding rice, rinsed |
| 600ml | light soya milk, such as Alpro |
| 25g | caster sugar |
| 1 | vanilla pod, split and seeds reserved |
| 2 | cardamom pods, seeds removed and crushed |
| 50g | reduced sugar seedless raspberry jam |
| 150g | raspberries |
1. Preheat oven 150deg C
2. Divide rice between 4 x 250ml ramekins.
3. Put soya milk in jug, and stir in sugar and vanilla seeds till sugar dissolves
4. Place ramekins on baking tray and pour quarter of sugary milk in each
5. Sprinkle ground cardamoms on top and bake in oven for 2 hours
6. Meanwhile melt jam in pan with 1 tbsp water, then stir in raspberries until
coated. Set aside
7. To serve, top each bowl with generous dollop of fruity jam
Serves 4
3 1/2 Pro points per serving
Recipe uploaded with Shop'NCook for iPhone.
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