Page 9: Chocolate Rice Pudding with Raspberry Coulis
Warm, creamy chocolate rice pudding topped with tangy raspberry coulis. It’s heaven in a glass.
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
300gms frozen raspberries
1/3 cup caster sugar
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