1 cup Spekko Long Grain Parboiled Rice
±125ml sweetened almond milk
2 tbsp coco powder
½ tsp vanilla essence
1 tbsp peanut butter
Freeze dried raspberries
Specialised equipment: Food processor
- Cook the Spekko Long Grain Parboiled Rice according to instructions on the packet.
Leave the rice boiling for an additional 5 – 10 minutes to make it really soft, so that it will blend well. Allow to cool completely in the fridge.
- Place all the smoothie ingredients apart from the almond milk in a food processor and blend until smooth. Add the almond milk a little bit at a time until you reach your desired consistency.
- Pour the smoothie mixture through a sieve so that you have a smooth consistency. Place in the fridge or freezer for 10 minutes to cool and firm up.
- Pour into bowls and garnish with desired toppings.