For the rice pudding

150g/5½oz cooked rice

100ml/3½fl oz lactose free double cream

1 tbsp caster sugar

0g/1oz lactose free butter

½ vanilla pod, split and seeds scraped out

For the topping

150g/5½oz sliced strawberries

For the strawberry coulis

100g/3½oz strawberries

30g/1oz icing sugar

2 tbsp hot water

Serves - 4


To make the rice pudding, put all the pudding ingredients into a small non-stick saucepan, stir well and cook over a gentle heat for 3 minutes.

Discard the vanilla pod and pour into a small ovenproof dish and set aside.

To make the coulis, put the strawberries, icing sugar and hot water into a mini blender and blitz until smooth.

To serve, pour some strawberry coulis into the bottom of a glass.  Add the rice pudding then top with the sliced strawberries.

Recipe adapted from: Good Food
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