Lemon Shortcake Rice Pudding
Ingredients
- 85g pudding rice
- 100ml Arla Bob milk (part A)
- Water (enough to top up the milk to 450ml)
- Sicilian lemon extract
- NKD Living stevia drops
- 2 Marks and Spencer mini shortbreads (3 syns)
- 1 tbsp Tesco lemon curd (2.5 syns)
- 1 Hotel Chocolat lemon ball (1.5 syns)
Preparation
In a pot, add pudding rice, Arla Bob milk, water, Sicilian lemon extract, and stevia drops.
Cook the mixture on the hob for 30 minutes until thick and gloopy.
Let it cool down to room temperature.
Top the rice pudding with crumbled shortbreads, melted lemon curd, and a lemon ball.
