German rice pudding

Author: Ella Mills - Recipe writer

Author: Jenny de Montalk - BA, GDipJourn, Editor

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Serves: 6

Time to make: 3 hrs

Hands-on time: 40 mins

Ingredients

More weights & measures

2 teaspoon reduced-fat spread
1¼ cups Arborio rice
4 cups reduced-fat milk
2 tablespoons sugar
1 tablespoons honey
1 teaspoon vanilla paste or 2 teaspoons vanilla essence
½ teaspoon ground nutmeg
¼ cup quark (or ricotta or well blended cottage cheese)
1 cup fresh or defrosted mixed berries or sliced canned pears
1 teaspoon ground cinnamon

Instructions

Stay Awake

1 In a large heavy-based pot melt spread over medium-low heat. Add the rice and cook, stirring, for a couple of minutes.

2 Add the milk, sugar, honey, vanilla and nutmeg to the pot. Bring the mixture to a boil while stirring. Cover pot with a lid and reduce the heat to very low.

3 Stir occasionally until almost all the liquid is absorbed into the rice (about 20-30 minutes). This will take about 20-30 minutes. Remove from heat and stir through quark.

4 When cooled to around room temperature, spoon pudding into serving dishes with fruit. Serve with cinnamon sprinkled over and a drizzle of honey, if desired.

Nutrition Info (per serve)

Calories 310 cal

Kilojoules 1300 kJ

Protein 12.8 g

Total fat 3.5 g

Saturated fat 2.3 g

Carbohydrates 54 g

Sugar 22 g

Dietary fibre 1.5 g

Sodium 102 mg

Calcium 224 mg

Iron 0.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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