| Cook Time | 20 minutes |
| Servings | serves |
Ingredients
- 1 cup Arborio Rice
- 1 1/4 cup Water
- 1 cup Skim Milk
- Pinch Salt
- 1 teaspoon Vanilla Extract
- 1/4 cup Caster Sugar
- 1 Egg Yolks
- 1/2 cup White Chocolate chopped
- 1/4 cup Double Cream
Raspberry Compote
- 2 cups Raspberries
- 1 teaspoon Lemon Juice
- 1 tablespoon Caster Sugar
Ingredients
Raspberry Compote
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Instructions
- Rice the rice until the water runs clear.
- Place rice in the Micro Pressure Cooker. Stir in water, milk, salt and vanilla.
- Securely cover and microwave at 400 watts (to avoid overloading) for 20 minutes. Leave the Micro Pressure Cooker to rest until the pressure indicator valve drops.
- Stir in the sugar, egg yolk, chopped white chocolate and double cream.
- Divide rice between four glasses and chill in the fridge until set.
- To create the raspberry compote, place ingredients into a smooth chopper or blender, and process until combined and jam-like.
- Remove from the fridge and place a spoonful of the raspberry compote on top of each pudding and serve.
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