Chocolate rice pudding with raspberry sauce
Got some leftover cooked rice? Don't bin it - whip up a delicious breakfast or brunch instead! Chocolate rice pudding is a breeze to make and utterly scrumptious. And for an added twist, try mixing in some Kikkoman Naturally Brewed Tamari Gluten-free Soy Sauce for extra sweetness.
Preparation
Step 1
125 ml milk – 2 tbsp cocoa powder – 1 tsp vanilla extract – 160 g cooked rice
Heat the milk with the cocoa and vanilla extract. Add the rice and heat together.
Step 2
1 banana – 1 tbsp sugar – 1 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Add the banana, sugar, and Kikkoman Tamari Gluten-free Soy Sauce. Purée into a smooth pudding.
Step 3
100 g frozen raspberries – 1 tbsp sugar – ½ tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Place the raspberries, sugar and Kikkoman Tamari Gluten-free Soy Sauce in a pan and heat until the raspberries start to break down. Strain through a sieve.
Step 4
Fresh raspberries to garnish – Mint leaves to garnish
Fill the pudding into bowls. Pour over the raspberry sauce and garnish with fresh mint and raspberries.
Tip:
Feel free to top the pudding with your favourite fruits, such as strawberries, blackberries or cherries. Cherries can simply be puréed without straining the sauce through a sieve.
Recipe-ID: 1223
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125 ml milk – 2 tbsp cocoa powder – 1 tsp vanilla extract – 160 g cooked rice
Heat the milk with the cocoa and vanilla extract. Add the rice and heat together.
1 banana – 1 tbsp sugar – 1 tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Add the banana, sugar, and Kikkoman Tamari Gluten-free Soy Sauce. Purée into a smooth pudding.
100 g frozen raspberries – 1 tbsp sugar – ½ tbsp Kikkoman Naturally Brewed Tamari Gluten free Soy Sauce
Place the raspberries, sugar and Kikkoman Tamari Gluten-free Soy Sauce in a pan and heat until the raspberries start to break down. Strain through a sieve.
Fresh raspberries to garnish – Mint leaves to garnish
Fill the pudding into bowls. Pour over the raspberry sauce and garnish with fresh mint and raspberries.
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