Ingredients:

(Serves 2)

55g (2oz) arborio rice

15g (1/2 oz) ground almonds

80g (3 oz) caster sugar

200ml coconut milk

150ml ordinary milk

50ml evaporated milk OR 3 tbsp of double cream

60 ml (4 tbsp) rosewater

juice of half a lemon

To garnish: Raspberries

Method:

1. In a large saucepan, combine rice, ground almonds, coconut milk, milk and sugar, cooking over very low heat until thickened and gently bubbly, stirring constantly with a wooden spoon or whisk. If mixture becomes too thick, add incremental amounts of additional milk. Cook for another five minutes.

2. Remove from heat then stir in evaporated milk/cream, rosewater and lemon juice. Adjust sugar to taste. Pour into individual bowls or glasses. Decorate generously with raspberries. Refrigerate until cool and firm.