Raspberry Ruffle Rice Pudding
Ingredients
- 85g pudding rice
- 100ml Arla bob milk
- Water, topped up to 450ml total liquid
- Stevia drops
- Raspberry flavouring
- 1/2 tablespoon desiccated coconut
- Pink colouring gel
- 2 teaspoons raspberry chocolate sauce
- 5g dark couverture chocolate
Preparation
Combine pudding rice, Arla bob milk, water to total 450ml, Stevia drops, raspberry flavouring, and desiccated coconut in a pot.
Cook on the hob for 30 minutes until thick and gloopy.
Stir in pink colouring gel.
Pour the mixture into 2 lined chef's rings and allow to set.
Add raspberry chocolate sauce on top.
Melt the dark couverture chocolate and drizzle over the pudding.
