Prep time: 10 minutes
Cook time: 10 minutes
What you need:
100g rice flour
1 L Liddell’s lactose free milk
125g castor sugar
1&1/2Tbsp of rosewater
350g fresh raspberries, half for garnish
100g pistachios kernels, finely chopped
Dusted rose Turkish delight or any flavour, finely cubed
To make Low FODMAP:
Use macadamia’s instead of pistachio’s
NOTE: Turkish delight has not been tested for it’s FODMAP levels, however it is expected to be low FODMAP.
Limit raspberry serve to that in the pot (62.5g each pot) do not sprinkle with extra raspberries as this can increase the fructan content of the dish
Step 1: In a small bowl add the rice flour and a little milk and whisk to make a smooth paste
Step 2: Pour the rest of the milk into a medium pot add the sugar and bring to the barest simmer, stirring
Step 3: Spoon a little hot milk in on the rice flour mix and keep whisking to combine.
Step 4: Tip the rice milk paste into the pot of milk and bring back to simmer, stirring constantly until the mixture thickens. About 8 - 10 minutes. You will know it’s ready when the pudding coats the back of a spoon.
Step 5: Take off the heat and stir through the rose water.
Step 6:Tumble some raspberries in the bottom of each serving glass and then pour the rice milk mixture over the top. Chill for a couple of hours to over night.
Step 7: When ready to serve, smash the remaining raspberries in a bowl with ½ teaspoon rose water. Spoon a small amount of smashed raspberries on top of each pudding. Follow on with a heaped teaspoon of diced Turkish delight. Finish off with a dusting of pistachios.