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 baking dish and cover with milk mixture. Bake in moderate oven for 15 min. Take out of 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 pudding is becoming too brown. Let stand for 5 minutes before serving. Serve warm or cold. Serves 4-6.