50g pudding rice
500ml lactose free milk
2 tbsp golden caster sugar
1 drop vanilla essence
250ml lactose free cream
For the compote
3 tbsp raspberry jam
300g frozen raspberries
Serves - 2
For the compote, put berries into a pan with the jam and bring to the boil, stirring.
Simmer for 5 mins until softened, then remove from heat and set aside.
Put the rice, vanilla and lactose free milk into a medium-sized saucepan, stir and bring to the boil.
Reduce the heat immediately or the lactose free milk will bubble up and can easily boil over.
Half cover the pan with a lid then cook gently for 40-45 minutes over a very low heat, stirring occasionally until the rice has swollen and is very tender. The mixture should be thick and creamy.
Remove the rice from the heat, leave to cool for 15 minutes. Spoon into 4 small tumblers or glass dishes.
Cover and chill in the fridge for 30 minutes (or longer if you have the time).
To serve, spoon two tbsp of raspberry compote on top of each dessert.
Recipe adapted from: Good Food