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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


  • fresh raspberries

  • 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.