So Good™ almond baked rice with raspberries
Prep
15 min
Cook
20 min
Serves
6
Skill
Vegetarian
Prep
15 min
Cook
20 min
Serves
6
Skill
Dairy and Lactose FreeWheat FreeRice MilkDessertsAlmond MilksSo Good Frozen DessertSo Good Almond and Coconut MilksBrunch
This is a refreshing take on the classic baked dessert.
Ingredients
- 4-5 cups (1 litre) So Good™ Unsweetened Almond Milk
- 1 vanilla bean (or 1 tsp vanilla paste)
- 1 tbs honey
- 1 cup Arborio rice
- 2 tsp rosewater, optional
- 1 cup fresh raspberries
- 2 tbs raw sugar
Need: 6 x 150ml heatproof ramekins
Nutrition per serving
1140 kJ
energy kj
5 g
protein
0.8 g
saturated fat
1.6 g
dietary fibre
53 g
carbohydrate
13 g
sugars
89 mg
sodium
Method
- Heat the So Good™ Unsweetened Almond Milk, vanilla bean and honey together over a low heat.
- Place the Arborio rice in a heavy-based saucepan and place over a medium heat. Stir in a ladleful of the warmed milk. Keep stirring and adding milk, one ladle at a time, allowing rice to absorb the milk before the next addition. Continue cooking the rice until it is just cooked through, but the sauce is still a little runny, about 18 minutes. Allow to cool slightly. Mix in the rosewater if desired, stirring well to combine.
- Preheat grill. Place three or four fresh raspberries in the bottom of 6 ramekins or heatproof bowls. Spoon rice into over the raspberries, and flatten the top. Sprinkle each dish with a ½ teaspoon sugar and place under the grill, for 5 minutes. Allow the sugar to melt and turn to caramel, keep watch at all times so it doesn’t burn.
- Serve garnished with extra fresh raspberries.
- 4-5 cups (1 litre) So Good™ Unsweetened Almond Milk
- 1 vanilla bean (or 1 tsp vanilla paste)
- 1 tbs honey
- 1 cup Arborio rice
- 2 tsp rosewater, optional
- 1 cup fresh raspberries
- 2 tbs raw sugar
Need: 6 x 150ml heatproof ramekins
Nutrition per serving
1140 kJ
energy kj
5 g
protein
0.8 g
saturated fat
1.6 g
dietary fibre
53 g
carbohydrate
13 g
sugars
89 mg
sodium
- Heat the So Good™ Unsweetened Almond Milk, vanilla bean and honey together over a low heat.
- Place the Arborio rice in a heavy-based saucepan and place over a medium heat. Stir in a ladleful of the warmed milk. Keep stirring and adding milk, one ladle at a time, allowing rice to absorb the milk before the next addition. Continue cooking the rice until it is just cooked through, but the sauce is still a little runny, about 18 minutes. Allow to cool slightly. Mix in the rosewater if desired, stirring well to combine.
- Preheat grill. Place three or four fresh raspberries in the bottom of 6 ramekins or heatproof bowls. Spoon rice into over the raspberries, and flatten the top. Sprinkle each dish with a ½ teaspoon sugar and place under the grill, for 5 minutes. Allow the sugar to melt and turn to caramel, keep watch at all times so it doesn’t burn.
- Serve garnished with extra fresh raspberries.