Raspberry Rice Crumble
Ingredients
- 6 digestive biscuits
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 425g can rice pudding
- 2 x 300g cans raspberries in fruit juice, drained
- 1 vanilla pod
- 1 tbsp plain honey
Method
- 1
Place the raspberries and honey in a bowl and mix together, coating the fruit.
- 2
Put the biscuits, ginger and cinnamon into a plastic bag and crush into crumbs.
- 3
Pour the rice pudding into a bowl, add the seeds from the vanilla pod and mix together.
- 4
Layer the raspberries into four ovenproof ramekin dishes, followed by the vanilla rice pudding and sprinkle the biscuit mixture on top.
- 5
Place the ramekins into a hot oven at 200C/400F/Gas 5 for seven minutes, then serve hot.
Raspberry Rice Crumble was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 6 digestive biscuits
- 2 tsp ground ginger
- 2 tsp ground cinnamon
- 425g can rice pudding
- 2 x 300g cans raspberries in fruit juice, drained
- 1 vanilla pod
- 1 tbsp plain honey
- 1
Place the raspberries and honey in a bowl and mix together, coating the fruit.
- 2
Put the biscuits, ginger and cinnamon into a plastic bag and crush into crumbs.
- 3
Pour the rice pudding into a bowl, add the seeds from the vanilla pod and mix together.
- 4
Layer the raspberries into four ovenproof ramekin dishes, followed by the vanilla rice pudding and sprinkle the biscuit mixture on top.
- 5
Place the ramekins into a hot oven at 200C/400F/Gas 5 for seven minutes, then serve hot.
Raspberry Rice Crumble was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
