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*NEW* Raspberry Cheesecake Rice Pots
Serves: 4
Prep: 10 mins, plus cooling/chilling time
Cook: 15 mins
Cook's tip: For extra cheesecake flavour, stir through a little lemon zest or top with extra biscuit crumb just before serving for crunch. This also works beautifully with strawberries or blueberries depending on the season.
Ingredients
140g sushi rice
330ml water
150g cream cheese, softened
120g thick Greek yogurt
5ml vanilla extract (1 tsp)
30ml maple syrup (2 tbsp), plus 15ml (1 tbsp) for the compote· 200g raspberries
60g digestive biscuits, crushed
Step 1
Rinse the sushi rice well, then add to a saucepan with 330ml water. Bring to the boil, cover and simmer gently for 12–15 minutes until tender and the water has absorbed. Leave to cool slightly - the rice should still feel soft and glossy.
Step 2
Place 100g raspberries in a small saucepan with 1 tbsp maple syrup. Simmer gently for 2–3 minutes until softened and jammy. Set aside to cool.
Step 3
Beat together the cream cheese, yogurt, vanilla and 2 tbsp maple syrup until smooth and creamy.
Step 4
Fold the slightly warm rice through the cheesecake mixture until coated and creamy.
Step 5
Divide between jars or glasses, layering with crushed digestive biscuits and spoonfuls of raspberry compote.
Step 6
Finish with the remaining raspberries and chill for 15–20 minutes, if time allows.
Step 7
Step 8
Step 9