Rice with apple and raspberries
Ingredients
7.5 cl of water
1 teaspoon of rice flour
1 teaspoon of basmati rice
1 large apple peeled, seeded and cut
5 raspberries
Preparation
Fill a saucepan with water, bring to the boil, add the rice flour and rice, cover and leave to simmer for about 10 minutes over a gentle heat, mixing from time to time.
Add the fruit and cook for about 10 minutes, until the apple is thoroughly cooked.
Blend this mixture or crush it with a fork.
Storage
24h in the refrigerator,
4 weeks in the freezer.
