Name: Jammy rice pudding
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4 servings
Cuisine: English
Ingredients: 60 g Pudding Rice (Short Grain), Dry; 600 ml Alpro Soya Light Drink (Chilled); 25 g Caster Sugar; 1 individual Vanilla Pod; 2 teaspoons Cardamom Pods; 50 g WW Reduced Sugar Raspberry Jam; 150 g Raspberries

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Ingredients

Pudding Rice (Short Grain), Dry

60 g

Alpro Soya Light Drink (Chilled)

600 ml

Caster Sugar

25 g

Vanilla Pod

1 individual

Cardamom Pods

2 teaspoons

WW Reduced Sugar Raspberry Jam

50 g

Raspberries

150 g

Instructions

Preheat the oven to gas mark 2/150ºC/fan 130ºC. Divide the rice between 4 x 250ml ramekins or ovenproof bowls. Put the milk in a jug and stir in the sugar and vanilla seeds until the sugar has dissolved.
Place the ramekins or bowls on a baking tray and pour a quarter of the sugary milk into each dish. Sprinkle the ground cardamom seeds on top, then bake in the oven for 2 hours.
Meanwhile, melt the raspberry jam in a pan with 1 tbsp water, then stir in the raspberries until coated. Set aside. To serve, top each bowl with a generous dollop of the fruity jam.

Jammy rice pudding

Ingredients

Instructions

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