For the rice pudding
150g/5½oz cooked rice
100ml/3½fl oz lactose free double cream
1 tbsp caster sugar
30g/1oz lactose free butter
½ vanilla pod, split and seeds scraped out
For the topping
150g/5½oz sliced strawberries
For the strawberry coulis
30g/1oz icing sugar
2 tbsp hot water
To make the rice pudding, put all the pudding ingredients into a small non-stick saucepan, stir well and cook over a gentle heat for 3 minutes.
Discard the vanilla pod and pour into a small ovenproof dish and set aside.
To make the coulis, put the strawberries, icing sugar and hot water into a mini blender and blitz until smooth.
To serve, pour some strawberry coulis into the bottom of a glass.
Add the rice pudding then top with the sliced strawberries.
Recipe adapted from: Good Food