Rice Cream Ripple
recipe
Rice Cream Ripple
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Delight the kids with this delicious raspberry variation on rice pudding.
Ingredients
- 440g can creamed rice pudding
- 140ml extra-thick double cream
- 50g desiccated coconut
- 4 tbsp raspberry conserve or blackcurrant spread
- fresh or thawed raspberries to decorate (optional)
Serves:
4
Preparation:
10
Total Time:
10min
Directions
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- Stir the rice pudding, cream and coconut together and divide half the mixture equally among tall glasses.
- Divide half the raspberry conserve or blackcurrant spread among the glasses and swirl together with the top of the rice mixture. Repeat, using the remaining rice and jam, to create layers.
- Chill until required. Top with raspberries immediately before serving, if you like.
Source: Tesco
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