Creamy Caramel Rice Pudding


Creamy Caramel Rice Pudding

Serves 4-6


300ml Unsweetened Almond Milk

300ml Water

20-30g Granulated Sweetener (to preferred sweetness)

1/2 Packet Pudding Rice

3 Capfuls Caramel Flavouring

1 Capful Vanilla Flavouring

4 Tablespoons light Aerosol Cream

Pinch Salt


Method:


Place all the ingredients in a large pan and stir well, bring to the boil and simmer for 5 minutes. Cover with the pan lid and turn off the heat, leave to cool in the pan.  The rice will finish cooking and soak up the liquid as it cools.  Once cooled, stir in the aerosol cream and serve.  A touch of water can be added to make a looser rice before serving or also delicious with fat free creme fraiche or fromage frais. Keeps in the fridge for 4-5 days.

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