Rice pudding with berries and yoghurt

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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This delicious rice pudding with mixed berries and yoghurt is lower in sugar than classic rice pudding and can easily be made gluten free

Serves: 6

Time to make: 35 mins

Ingredients

More weights & measures

½ cup short-grain rice
750ml skim milk (or plant milk alternative)
2 stalks lemongrass, trimmed, crushed
4 tablespoons castor sugar
2 cups reduced-fat fruit yoghurt (see tip)
2 cups mixed berries

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Instructions

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1 Place rice, milk, lemongrass and sugar in a pan. Bring to the boil and stir well. Reduce heat and simmer for 30 minutes.

2 Leave to cool then discard lemongrass.

3 Stir in yoghurt. If making ahead, cover and chill for up to 2 hours. Add berries. Spoon into serving glasses.

Variations

Make it gluten free Check the yoghurt is gluten free

Nutrition Info (per serve)

Calories 248 cal

Kilojoules 1040 kJ

Protein 11 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 45 g

Sugar 33 g

Dietary fibre 2 g

Sodium 110 mg

Calcium 320 mg

Iron 0.5 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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