10 Delicious Desserts that won’t ruin your diet

Page 9: Chocolate Rice Pudding with Raspberry Coulis

Serves 8
Warm, creamy chocolate rice pudding topped with tangy raspberry coulis.  It’s heaven in a glass.

Ingredients

Rice Pudding
1 cup medium grain rice
8 cups (2 litres) low fat milk
1/3 cup good quality cocoa
1/3 cup sugar
1 vanilla pod
Pinch salt

Raspberry Coulis
300gms frozen raspberries   
1/3 cup caster sugar

Method
To make coulis, put raspberries and sugar in a saucepan and turn the heat to medium. Once the berries begin to heat and break down, pop on a lid, reduce the heat and cook for 10 minutes. Strain mixture through a sieve to remove the seeds – just keep stirring with a spoon and wiping all the gorgeous raspberry flesh from the bottom of the sieve.  This can take 5-10 minutes of pushing the mix through but it’s worth it as the seeds will overpower the silky texture of the rice pudding.

To make the rice pudding: add milk, cocoa, sugar, vanilla pod and salt into a large saucepan and gently bring to the boil, stirring every now and then.  Add rice, reduce heat to a simmer and cook until rice is tender and still holding its shape (about 25-30mins), stirring occasionally. If your mixture becomes a little dry before you serve it, just bring it back to a creamy texture by heating through a little more milk.

Serve rice pudding warm in glasses or bowls topped with raspberry coulis.  

This recipe makes a fairly substantial serving.  If you would like to serve as a pass around, place in shot glasses or espresso cups.  This will make about 14 servings.

Why it’s good for you
Rice puddings are traditionally made with cream.  This is a lovely low fat chocolate rice pudding!
1167.6kj (278cal); 3.1g total fat (1.9g saturated fat)

Next Recipe: Page 10: Spicy Fruit Salad