500g leftover (cold) rice porridge
3dl whipping cream
Few drops of Almond essence (optional)
100g frozen raspberries
1tbs icing sugar
1ts potato flour (or corn starch)
Defrost frozen raspberries by tying them up in a plastic bag and leaving in a bowl of warm water.
Whip the cream until thick. Stir in the cold rice porridge and a few drops of almond essence.
Put the raspberries into a small pan. Add icing sugar. Mix potato flour with enough of water to make a runny paste. Add to pan and stir while heating. When the sauce bubbles, take off heat. If the consistency is too thick, add water to thin out, according to liking.
Serve rice cream in a small bowl with a spoonful of sauce on top.