This dessert is an excellent source of energy giving complex carbohydrates, protein and calcium. Raspberries give this dessert an extra antioxidant boost.
- 2 cups cooked jasmine or basmati rice
- 2 1/2 cups (625 ml/213/4 fl oz) low-fat milk
- 3 tablespoons raw organic honey
- 1 large ripe banana, small dices
- 2 eggs
- 1 vanilla bean
- 1 cup (150 g/5 1/4 oz) blueberries (fresh or frozen)
- 1 teaspoon cinnamon
- 2 tablespoons almond flakes
- Preheat oven to 180oC (350oF/Gas 4). Lightly spray an ovenproof baking dish with olive oil.
- Using a sharp knife slice vanilla bean in half, lengthways.
- Scrape out the vanilla seeds with the tip of the knife.
- Place eggs, milk, honey and vanilla seeds in a blender and mix until well combined.
- Place rice, banana and blueberries in a baking dish and cover with milk mixture.
- Bake in a moderate oven for 15 min.
- Take out of the oven and gently stir until rice and raspberries are evenly mixed through pudding.
- Sprinkle with cinnamon and almond flakes and return to oven for 30-35 minutes, until pudding is set.
- Cover with foil if the pudding is becoming too brown.
- Let stand for 5 minutes before serving. Serve warm or cold. Serves 4-6.
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