Raspberry with white chocolate rice pudding recipe

Serves 3-4

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100g white chocolate

600g rice pudding

1⁄2 tsp vanilla bean paste

125g raspberries

To melt the white chocolate in a bain marie, add a heat proof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Add the chocolate to the bowl and stir until melted.
Mix the rice pudding with the vanilla bean paste, add to serving glasses or bowls, top with fresh raspberries and using a spoon, drizzle the white chocolate over the raspberries.

Per serving: 329kcals, 12.2g fat (7.5g saturated), 48g carbs, 37.7g sugars, 7.1g protein, 3.4g fibre, 0.205g sodium

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