Ingredients: short grain rice from the E.U., Demerara brown sugar, crushed speculoos (wheat flour (gluten), sugar, vegetable oils and fats (palm and rapeseed), candi sugar syrup, baking powder: sodium hydrogen carbonate, soy flour, salt, cinnamon), cocoa powder, freeze-dried Arabica coffee.
Gourmet tips: Pour the mix in a saucepan. Add 75 cL of cold milk. Bring to a boil than cook to a low heat for 30 minutes stirring frequently. Add 100g of mascarpone (2 rounded tablespoons) and leave to cook for 10 more minutes. Remove the saucepan from the heat. Add an egg yolk and stir. Pour the rice pudding in 4 to 6 ramekins and leave to cool down.
Store in a dry place and away from light.
Possible traces of peanuts, walnuts, hazelnuts, almonds, pecans, pistachios, gluten, mustard, sesame, milk, eggs, sulfites, soy.