Soak the rice flakes in 1/4 cup of low-fat milk for 5 minutes and grind to a smooth paste.
Boil the remaining milk for 10 to 15 minutes or until it thickens. Add the rice flake batter and stir gently.
Allow the milk mixture to cool.
Pour half of the batter in an oven-safe pudding bowl, spread a layer of jam over it.
Pour the remaining batter over the jam.
Bake in a pre-heated oven at 180 degrees for 10 to 15 minutes or until the colour changes to brown.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.