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So Good™ almond baked rice with raspberries

Serves: 6
Prep: 15
Cook: 20

    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


    Method

    1. Heat the So Good™ Unsweetened Almond Milk, vanilla bean and honey together over a low heat.
    2. 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.
    3. 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.
    4. Serve garnished with extra fresh raspberries.

    Tips

    • Rosewater is readily available at supermarkets and good food outlets. It makes a fresh fragrant flavour. It can also be easily left out.
    • The rice can be made ahead of time and left covered in the fridge until ready to caramelise. Leave the baked rice in the oven a little longer to heat through.

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