Jammy rice pudding
4
Points®
Total time: 2 hr 10 min • Prep: 10 min • Cook: 2 hr • Serves: 4 • Difficulty: Easy
This fruity little dessert is just the thing to comfort you on a chilly night.
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 teaspoon(s)
Low Calorie Jam
4 teaspoon(s), level
Raspberries
150 g
Instructions
1
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.
2
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.
3
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.
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