Cherry Bakewell Rice Pudding
Ingredients
- 1 tablespoon morello cherry compote
- 1 tablespoon raspberry coulis
- 85 grams pudding rice
- 100 ml Arla dairy bob milk topped up with cold water to 450 ml
- Stevia drops
- Moroccan almond extract
- Cherry flavouring
- 2 mini shortbread biscuits
- Half a glacé cherry
Preparation
Cook the pudding rice with milk, water, stevia drops, almond extract, and cherry flavouring on the hob for 30 minutes until thick and gloopy.
Refresh the rice pudding with a splash of milk and heat through.
Crush the shortbread biscuits and sprinkle around the edge.
Top with half a glacé cherry.
Notes
Check the labels of glacé cherries to ensure they are suitable for vegetarians.
